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 aci