Tartaric Acid remains one of the critical substance in the food and beverage industry with significant use in wine and other processed food products

 

Tartaric Acid is a whitish, sticky, powdery substance found naturally in many foods, most notably in strawberries, oranges, grapefruits, and lemons, but also in potatoes, grapes, and black pepper. Tartaric acid's basic chemical formula is identical to that of tartaric acid (which it closely resembles), and is part of the group of polyphenols, which includes garlic and onions. Its chemical name, tartaric acid, is derived from the Greek word for tartar (the tough layer). The tartaric acid formed this way is often removed from prepared foods before they are sent to restaurants, or eaten directly by individuals who otherwise would have no use for it.

However, many plant-based foods contain this natural compound, which provides some health benefits. Tartaric acid may be removed from vegetables before they are cooked, as some vegetable juices and dressings do, and is sometimes added to soups, sauces, and gravies to make them more tart and flavorful. Some people also find tartaric acid helpful in relieving the symptoms of arthritis and other arthritic conditions.

Tartaric acid occurs naturally as a component of certain fruits and vegetables and is often used in food processors to help remove extra tartar and moisture from these products. The most common use for this natural emulsion is in low-fat and low-sodium foods. Removing the moisture and tartar from meats makes them easier to chew; this makes them more likely to be used as food than are other types of meats, which can be hard to chew. Tartaric acids are naturally present in dairy products like milk and cheese, as well as in certain meats such as chicken and beef. Creams and lotions may contain this acid, too. Western European regions including the U.K. and Italy are expected to register significant demand for tartaric acid due to increasing application in wine production.