About Tartaric Acid
Tartaric acid is a naturally occurring organic acid found in various plants, particularly in grapes. Tartaric acid has several applications in the food industry. It is often used as an acidulant to add taste to foods and beverages. It's a key component of cream of tartar, which is commonly used as a stabilizing agent in baking, particularly for meringues and angel food cakes. Tartaric acid also prevents sugar syrups from crystallizing, making it an essential ingredient in candy making. In wine production, tartaric acid can precipitate as crystals, known as wine diamonds or tartrates, which are removed to improve the clarity of the wine.
Tartaric acid is naturally present in the body and is involved in various metabolic processes. However, its levels are tightly regulated, and excess tartaric acid is typically excreted in urine. Excessive intake of tartaric acid, often through supplements, can lead to health issues such as kidney stones or digestive discomfort. It's important to note that tartaric acid is not considered a necessary nutrient for the human body.
Apart from its natural occurrence in grapes and wine, tartaric acid is found in some fruits like bananas, tamarinds, and avocados, albeit in smaller quantities. It is also commonly used in the production of baking powder and certain soft drinks. In wine, the presence of tartaric acid can contribute to the tartness and flavor profile of the wine, and its removal helps stabilize the product.