L(+)-Tartaric Acid · Sharp, Fruity Organic Acidulant for Beverages, Bakery & Confectionery (E334)

Key characteristics

• Chemical name: L(+)-2,3-dihydroxybutanedioic acid (L(+)-tartaric acid).
• E-number: E334 (tartaric acid).
• Isomeric form: L(+)-isomer preferred in food and beverage applications for natural alignment with fruit acids.
• Form: supplied as a white, crystalline powder or fine granules with a strong acidic taste.
• Taste profile:
  • Sharp, fruit-like sourness, especially suited to grape, citrus and berry flavours,
  • Can bring a more intense and “high note” acidity than citric acid in some formulations.
• Solubility: readily soluble in water, with solubility increasing with temperature.
• pH & buffering behaviour:
  • Diprotic acid delivering effective pH reduction in acidic range,
  • Provides buffering with its tartrate salts (e.g. sodium or potassium tartrate), where used.
• Reactivity with carbonates:
  • Reacts with sodium bicarbonate and other carbonates to generate carbon dioxide,
  • Used in baking powders and effervescent tablets/powders for controlled gas release.
• Complexing properties: can form stable complexes with certain metal ions, supporting stability and clarity in some beverage and technical systems.
• Regulatory & labelling:
  • Declared as “tartaric acid” or “acidity regulator (E334)” in most markets,
  • Widely permitted as a food additive and acidulant, but detailed rules and maximum levels vary by product category and region.

Atlas supports customers in using L(+)-tartaric acid to shape acidity profile, optimise effervescence, fine-tune pH and support flavour delivery in beverages, bakery, confectionery and related applications.

Indicative specification points

Specific values depend on producer, grade and end use, but typical food-grade L(+)-tartaric acid parameters include:

• Assay: usually ≥ 99.5% L(+)-tartaric acid on dried basis.
• Appearance: white crystals or crystalline powder, free from visible foreign matter.
• Optical rotation: within defined positive range confirming the L(+)-configuration.
• Loss on drying: limited to provide consistent acid strength and flow.
• Sulphated ash / total ash: low, in line with food and/or pharmacopeial requirements.
• Chlorides, sulphates and other inorganic ions: tightly controlled.
• Heavy metals and specific impurities: restricted to meet food ingredient and, where applicable, nutrition/pharma-grade standards.
• Colour of solution: clear, colourless solution at specified test concentration.
• Microbiological profile: low counts consistent with dry organic acids produced under good manufacturing practice.
• Particle size: options from fine powders to granular grades for beverages, effervescent tablets, baking powders and confectionery.

Each batch is supplied with a Certificate of Analysis (COA) and a technical data sheet. Additional documentation (GMO status, allergen declarations, dietary suitability, contaminants, pesticide residues, origin, Halal/Kosher certificates and others) can be provided from approved producers to support audits and regulatory filings.

Beverages, wine & fruit-based drinks

• Carbonated soft drinks & still beverages – provides sharp, fruit-compatible acidity in grape, citrus and berry-flavoured drinks, often in combination with citric and malic acids.
• Energy and functional drinks – part of multi-acid systems used to balance sweetness and enhance flavour in products with vitamins, caffeine and functional ingredients.
• Juices, nectars & fruit beverages – assists in standardising acidity and pH, especially in formulations with grape, apple and berry juices.
• Wine, sparkling drinks & wine-based coolers* – L(+)-tartaric acid is closely linked with wine acidity and stability; can be used (where permitted) to adjust total acidity and pH in specific wine categories and regions (*subject to strict local wine regulations).

Baking powders, effervescent systems & leavened products

• Baking powders – used with sodium bicarbonate to create double-acting baking powders with defined CO₂ release during mixing and baking.
• Cake, biscuit & wafer systems – supports volume, crumb structure and flavour in chemically-leavened products.
• Effervescent powders & tablets – reacts with carbonates to generate rapid effervescence in beverage tablets, vitamin supplements and pharmaceutical effervescent products, with dedicated grades as needed.
• Instant beverage sticks – used in sparkling drink powders for on-the-go formats.

Confectionery, jams & fruit preparations

• Hard candies & lollipops – provides a high-impact, fruity acidity, often combined with citric and malic acids for layered sourness.
• Chewy candies & gummies – used in the mass or in sour coatings to deliver distinct tartness.
• Jams, jellies & preserves – contributes to pH control and flavour balance in high-sugar fruit systems alongside citric acid.
• Fruit preparations & fillings – supports tartness and pH in bakery fillings, toppings and inclusions used in yogurts, desserts and cereals.

Other food, nutrition & technical applications

• Nutrition products & supplements – L(+)-tartaric acid is used in powders, chewables and effervescent tablets as an acidulant, flavour enhancer and carbonate partner.
• Sauces, dressings & savoury products – in selected formulations, it can help adjust pH and taste profile, especially where a fruity, tangy note is desired.
• Technical & pharma uses* – special grades may be offered for pharmaceutical, personal care or technical applications, such as complexing agents and excipients (*subject to separate specifications and regulations).

Formulation guidance

• Dosage considerations:
  • Levels depend on target pH, desired sourness and product category,
  • In beverages, it is typically used together with other acids; overuse may lead to an excessively sharp taste,
  • In baking and effervescent systems, dosage must be balanced with carbonate level to ensure desired CO₂ release and pH.
• Synergies with other acids & ingredients:
  • Frequently combined with citric and malic acids to create multi-layered acidity curves,
  • Works together with sweetener systems (sugar + high-intensity sweeteners) to enhance fruit flavours and perceived sweetness,
  • In effervescent tablets, formulation must consider tablet hardness, moisture control and reaction rate.
• Processing aspects:
  • Can be added as a dry component in premixes or dissolved into process water for beverages,
  • In baking and confectionery, point and order of addition influence texture, stability and sourness perception,
  • Hygroscopicity is moderate; good storage and handling practices help maintain flow and performance.
• Regulatory & labelling:
  • Manufacturers must confirm permitted uses, maximum levels and additive codes in each destination market,
  • Wine and alcohol applications are often governed by specific oenological regulations, which must be checked separately,
  • Nutrition & marketing teams should verify any “fruit acid”, “natural-tasting acidity” and related positioning claims with local guidance.