Tartaric acid occurs in crystalline form, selected by grain size. It is white in colour, with a strongly acidic taste.
Widespread in nature, it is present in many fruits, either pure or combined with potassium, calcium or magnesium. Regarded in antiquity as a salt or potassium acid, it was found deposited as a fine crystalline crust during the fermentation of grape or tamarind musts. Called faecula (small yeast) by the Romans, it got its current name from the word tartarus (tartar) of medieval and alchemic origin.
Centuries of widespread use testify to the safe properties of Tartaric Acid, universally confirmed in the relevant food legislation.
The WHO/FAO through the Joint Expert Committee on Food Additives (JECFA 1977-1983-1990) has approved the group ADI (Acceptable Daily Intake) of 30 mg/kg body weight for Tartaric L(+) while the D and DL forms of synthetic and non-natural origin are prohibited.
Extracted according to 100% biobased carbon requirements from the by-products of grape processing.
The tartaric acid produced by Caviro Extra is of natural origin and comes from the processing of wine-making by-products through chemical-physical transformation and purification processes.
The Tartaric Acid produced by Caviro Extra is packaged in 25 kg bags. Alternatively, on request it can be packed in Big Bags weighing from 500 to 1250 kg. The bags or Big Bags are palletised and covered with shrink-wrapped polyethylene.
Caviro Extra's Tartaric Acid is chemically stable but highly hygroscopic. Consequently, it should be stored in a dry place, at a constant temperature, keeping the packaging intact for as long as possible.
An acidifier, antioxidant, flavour enhancer and stabiliser, as well as a metal complexing and sequestering agent. Sectors of application are: the food industry, pharmaceuticals and cosmetics, chemicals and the construction industry.
Tartaric acid is not included in the UN/EEC list of dangerous substances. However, its acidity requires the user to avoid contact with the eyes and skin, inhalation and ingestion. Small splashes may be washed away with plenty of running water.
Calcium tartrate, or more precisely L+calcium tartrate, is a by-product of the wine industry, obtained from fermentation lees. It is the calcium salt of L-tartaric acid, an acid naturally present in grapes.