Louis Francois Tartaric Acid is a food-grade acidulant and acidity regulator used to bring a strong, persistent tangy flavour to pastry, confectionery, fruit processing, drinks, and culinary preparations. It is especially useful when you want acidity that stays noticeable longer and gives fruit flavours more lift.
Use
Tartaric Acid can be added to dry mixes or dissolved into the water phase depending on the application. It is used to regulate acidity, stabilize pH, and sharpen fruit profiles in both sweet and savoury formulas.
Recommended Dosage
Use according to the recipe and application. Many listed food categories are permitted on a quantum satis basis, meaning the amount should be limited to what is needed for the desired result.
Applications / Practical Uses
Tartaric Acid is suitable for confectionery, biscuits, pastry fillings and toppings, jams, marmalades, fruit nectars, sauces, edible ices, and refreshing drinks. In practice, it is a strong choice for fruit candies, jam-style preparations, tangy fillings, and bakery applications where you want a longer-lasting acidity than citric acid typically gives.
Observations
Tartaric Acid is supplied as white crystals with a strong acidic flavour. It is very soluble in water and alcohol, has reduced hygroscopicity, and has a minimum purity of 99.7%. It is suitable for Halal, Kosher, Vegetalian, and Vegetarian use.
Origin
Tartaric Acid is produced from natural by-products of winemaking and is naturally associated with fruits, especially grapes.
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Inventory Last Updated: Jun 04, 2026
