Tartaric acid is a colorless organic acid species found in many plants. It has a wide usage area in food sector. Tartaric acid is obtained as a by-product of potassium during fermentation of wine. The wastes produced in wine production are neutralized with potassium hydroxide and the precipitated calcium tartar is treated with sulfuric acid to obtain tartaric acid. It is mostly used in sodas, sugar products and gelatin desserts in food industry. It is also used in wool dyeing works in textile sector. Approximately three percent of the total acid found in grape fruits constitutes tartaric acid.

The Turkish Food Codex published by the Ministry of Food, Agriculture and Livestock contains the tartaric acid E334 code.

Tartaric acid, which is naturally present in fruits, has a strong tart taste and increases the flavor of the food products to which it is added. Tartaric acid is biodegradable and therefore does not cause environmental pollution.

High performance liquid chromatography (HPLC) determination of tartaric acid is carried out in authorized laboratories within the scope of chemical food analysis. In these studies, standards and test methods issued by national and international organizations are followed. Standards based on the determination of tartaric acid are:

• TS EN 12137 Fruit and vegetable juices - Determination of tartaric acid in grape juices - High performance liquid chromatography method

This standard specifies principles for the determination of tartaric acid in grape juices by high performance liquid chromatography method (HPLC).

• TS 8877 Feed additives - Preservatives - Determination of tartaric acid (titrimetric method)

 

This standard covers the determination of tartaric acid which is one of the preservatives used as feed additive by titrimetric method.