Tartaric acid crystals are colorless, transparent and odorless with acidic taste. Soluble in water, alcohol, and ether. Tartaric Acid is derived by extraction from argol -- a sediment in wine vats. Food grade Tartaric Acid is added to many foods to give a sour taste and as an antioxidant.
Important derivatives of tartaric acid include its salts, cream of tartar (potassium hydrogen tartrate), Rochelle salt (potassium sodium tartrate, a mild laxative) and tartar emetic (antimony potassium tartrate).
Used in photography (printing and developing; light-sensitive iron salts).
Click to see how Tartaric Acid is used in our formulas for Photographic Van Dyke Brown Process.