dextro,laevo-tartaric acid

Dextro,laevo-tartaric acid, commonly known as dl-tartaric acid, is a chiral organic compound classified as a racemic mixture of tartaric acid. Its molecular formula is C₄H₆O₆, and the compound is characterized by its two stereocenters in opposing configurations, resulting in equal parts of the dextro and laevo forms. Typically appearing as a white crystalline solid, it is odorless with a distinct tart, acidic taste. This substance is widely referenced under synonyms including racemic acid, DL- tartaric acid, and para tartaric acid. It is naturally sourced from various plants and fruits, and can also be synthesized for industrial uses. For detailed chemical information, it is indexed in chemical databases such as ChEBI.

Dextro,laevo-tartaric acid occurs naturally in grapes, tamarinds, and other fruits where its presence contributes to acidity and flavor profile. In industrial applications, it serves multiple roles including as a flavoring agent, synergist for antioxidants, acidulant, emulsifier, sequestrant, and buffering agent. Its use spans food, beverage, and cosmetic industries. The compound is recognized and evaluated by standards such as FEMA (US) for flavoring substances, supporting its inclusion within generally recognized as safe (GRAS) parameters in appropriate quantities.

This compound exhibits a melting range between 206 and 210°C and a boiling point close to 400°C at atmospheric pressure. It is odorless and soluble in water at 25°C with a notable solubility of approximately 215 grams per liter, and has slight solubility in alcohol. Its log P estimation of about -1.08 reflects its hydrophilic nature, which influences its performance in aqueous media and formulations requiring acidity and buffering capacity. The flash point is relatively high at 409°F, consistent with its low volatility and stable handling profile under normal conditions. These properties favor its use in preserving flavor stability and enhancing antioxidant effectiveness in complex formulations.

	2,3-dihydroxybutanedioic acid
NIST Chemistry WebBook:	Search Inchi
Canada Domestic Sub. List:	133-37-9
Pubchem (cid):	875
Pubchem (sid):	134974586

(IUPAC):	Atomic Weights of the Elements 2011 (pdf)
Videos:	The Periodic Table of Videos
tgsc:	Atomic Weights use for this web site
(IUPAC):	Periodic Table of the Elements
CHEBI:	View
CHEMBL:	View
HMDB (The Human Metabolome Database):	Search
Export Tariff Code:	2918.12.0000
FDA Listing of Food Additive Status:	View
ChemSpider:	View
Wikipedia:	View
FAO:	DL-TARTARIC ACID
Formulations/Preparations: •this salt is one of the ingredients in compd jalap powder, formerly in the nf. •salt is @ least 99.5% pure. •grades: technical; nf; fcc.

Safety information

Preferred SDS: View
European information :
Most important hazard(s):
Xi - Irritant
R 36/37/38 - Irritating to eyes, respiratory system, and skin. S 02 - Keep out of the reach of children. S 24/25 - Avoid contact with skin and eyes. S 26 - In case of contact with eyes, rinse immediately with plenty of water and seek medical advice. S 36 - Wear suitable protective clothing.
Hazards identification
Classification of the substance or mixture
GHS Classification in accordance with 29 CFR 1910 (OSHA HCS)
None found.
GHS Label elements, including precautionary statements
Pictogram
Hazard statement(s)
None found.
Precautionary statement(s)
None found.
Oral/Parenteral Toxicity:
oral-rat LD50 7500 mg/kg (Foulger, 1947)
Dermal Toxicity:
Not determined
Inhalation Toxicity:
Not determined

Safety in use information

Category:
synergist for antioxidants, acids, emulsifiers, sequestrants, flavoring agents
Recommendation for dextro,laevo-tartaric acid usage levels up to:
	not for fragrance use.
Maximised Survey-derived Daily Intakes (MSDI-EU):		3800.00 (μg/capita/day)
Use levels for FEMA GRAS flavoring substances on which the FEMA Expert Panel based its judgments that the substances are generally recognized as safe (GRAS).
The Expert Panel also publishes separate extensive reviews of scientific information on all FEMA GRAS flavoring substances and can be found at FEMA Flavor Ingredient Library
publication number: 3. Update in publication number(s): 29
Click here to view publication 3
		average usual ppm	average maximum ppm
baked goods:		0.90000	1300.00000
beverages(nonalcoholic):		1.00000	960.00000
beverages(alcoholic):		5000.00000	10000.00000
breakfast cereal:		-	-
cheese:		-	-
chewing gum:		500.00000	5000.00000
condiments / relishes:		2.00000	10000.00000
confectionery froastings:		-	-
egg products:		-	-
fats / oils:		-	-
fish products:		-	-
frozen dairy:		2.00000	570.00000
fruit ices:		3.00000	5.00000
gelatins / puddings:		3.00000	60.00000
granulated sugar:		-	-
gravies:		0.80000	0.80000
hard candy:		10.00000	5400.00000
imitation dairy:		-	-
instant coffee / tea:		-	-
jams / jellies:		2.00000	4.00000
meat products:		0.01000	0.02000
milk products:		-	-
nut products:		-	-
other grains:		0.20000	0.20000
poultry:		-	-
processed fruits:		10.00000	10.00000
processed vegetables:		-	-
reconstituted vegetables:		-	-
seasonings / flavors:		-	-
snack foods:		-	-
soft candy:		10.00000	10.00000
soups:		2.00000	2.00000
sugar substitutes:		-	-
sweet sauces:		3.00000	4.00000

Safety references

European Food Safety Athority(EFSA):Flavor usage levels; Subacute, Subchronic, Chronic and Carcinogenicity Studies; Developmental / Reproductive Toxicity Studies; Genotoxicity Studies...

European Food Safety Authority (EFSA) reference(s):

Opinion of the Scientific Panel on Food Additives, Flavourings, Processing Aids and Materials in contact with Food (AFC) on a request from the Commission related to - Flavouring Group Evaluation 10: Aliphatic primary and secondary saturated and unsaturated alcohols, aldehydes, acetals, carboxylic acids and esters containing an additional oxygenated functional group and lactones from chemical groups 9, 13 and 30 - (Commission Regulation (EC) No 1565/2000 of 18 July 2000) View page or View pdf

Flavouring Group Evaluation 10, Revision 1 (FGE10 Rev1)[1] - Aliphatic primary and secondary saturated and unsaturated alcohols, aldehydes, acetals, carboxylic acids and esters containing an additional oxygenated functional group and lactones from chemical groups 9, 13 and 30 - Scientific Opinion of the Panel on Food Additives, Flavourings, Processing Aids and Materials in Contact with Food (AFC) View page or View pdf

Scientific Opinion on Flavouring Group Evaluation 10, Revision 2 (FGE.10Rev2): Aliphatic primary and secondary saturated and unsaturated alcohols, aldehydes, acetals, carboxylic acids and esters containing an additional oxygenated functional group and lactones from chemical groups 9, 13 and 30 View page or View pdf

Re-evaluation of l(+)-tartaric acid (E 334), sodium tartrates (E 335), potassium tartrates (E 336), potassium sodium tartrate (E 337) and calcium tartrate (E 354) as food additives View page or View pdf

Re-evaluation of acetic acid, lactic acid, citric acid, tartaric acid, mono- and diacetyltartaric acid, mixed acetic and tartaric acid esters of mono- and diglycerides of fatty acids (E 472a-f) as food additives View page or View pdf

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EPA Substance Registry Services (TSCA):133-37-9

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Laboratory Chemical Safety Summary :875

National Institute of Allergy and Infectious Diseases:Data

WGK Germany:1

2,3-dihydroxybutanedioic acid

Chemidplus:0000133379

RTECS:WW7875000 for cas# 133-37-9