CEH: Tartaric Acid
Jan 2020. L-(+)-Tartaric acid occurs naturally in grapes. In commercial practice, it is derived from the by-products of wine making; alternatively, it can be synthesized from maleic anhydride. Tartaric acid serves as an acidulant in wine, food, and beverages; a raw material in the production of emulsifiers; an excipient and buffering agent in pharmaceutical products; an effervescent in antacids; and a set retarder in gypsum and concrete.
Wine-producing countries such as Italy, Spain, and Argentina (and to a lesser extent Chile and Australia) supply the majority of natural tartaric acid; China is the single largest producer of the synthetic product. The competition between natural and synthetic tartaric acids is based primarily on price, with synthetic tartaric acid as the cheaper option. As a result, there has been a shift toward increased use of synthetic product, which had an estimated market share of more than 60% in 2019 compared with only 30% in 2006.
To view Abstract and Table of Contents click here.
- Publish Date: 2020-01-15
- Chemical Focus: Renewables and Nutrition
- Number of Pages: 59
- Content Type: Report
- Delivery: Email with link to PDF file
- Global summary; regional coverage
- Producers with annual capacities and plant sites
- Consumption and five-year forecast by end-use application
- Price and production figures and trends
- Trade imports and exports
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