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dextro,laevo-tartaric acid

Chemical Structure

General Material Information

Preferred name dextro,laevo-tartaric acid
Trivial Name dl-Tartaric acid
Short Description DL-tartaric acid
Formula C4 H6 O6
CAS Number 133-37-9
Deleted CAS Number 138508-61-9
FEMA Number 3044
Flavis Number 8.018
ECHA Number 205-105-7
FDA UNII 4J4Z8788N8
Nikkaji Number J56.048K
Beilstein Number 1725148
MDL MFCD00071626
COE Number 18
xLogP3-AA -1.90 (est)
Bio Activity Summary External link
NMR Predictor External link
FDA Patent No longer provide for the use of these seven synthetic flavoring substances
Synonyms
  • (2R,3R)-rel-2,3-dihydroxybutane dioic acid
  • (R*,R*)-(±)-2,3-dihydroxybutane dioic acid
  • (theta,theta)-(±)-2,3-dihydroxybutane dioic acid
  • (±)-2,3-dihydroxybutanedioic acid
  • racemic acid
  • (±)- tartaric acid
  • (2RS,3RS)- tartaric acid
  • DL- tartaric acid
  • racemic tartaric acid
  • para tartaric aicd
  • DL- tartaric aicd natural
  • traubensaure
  • uvic acid
  • 2,3-dihydroxybutanedioic acid
  • Butanedioic acid, 2,3-dihydroxy-, (2R,3R)-rel-
  • Tartaric acid, (±)-
  • Butanedioic acid, 2,3-dihydroxy-, (R*,R*)-(±)-
  • rel-(2R,3R)-2,3-Dihydroxybutanedioic acid
  • Paratartaric acid
  • DL-Tartaric acid
  • (±)-Tartaric acid
  • (2RS,3RS)-Tartaric acid
  • Butanedioic acid, 2,3-dihydroxy-, (R*,R*)-
  • NSC 148314

US / EU / FDA / JECFA / FEMA / Scholar / Patents

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Literature & References

2,3-dihydroxybutanedioic acid
NIST Chemistry WebBook:Search Inchi
Canada Domestic Sub. List:133-37-9
Pubchem (cid):875
Pubchem (sid):134974586
Publications by PubMed
Phosphorylated silica nanotubes: preparation and characterization.
Determination of α-hydroxy acids and their enantiomers in fruit juices by ligand exchange CE with a dual central metal ion system.
Enantioseparation of α-hydroxy acids by chiral ligand exchange CE with a dual central metal ion system.
Hydrochloride salt co-crystals: preparation, characterization and physicochemical studies.
Investigation of the low-frequency vibrations of crystalline tartaric acid using terahertz spectroscopy and solid-state density functional theory.
Kinetic features of the radical species produced in gamma-irradiated dl-tartaric acid and the dosimetric potential of this acid.
Application of partial least square on quantitative analysis of L-, D-, and DL-tartaric acid by terahertz absorption spectra.
X-ray studies of crystalline complexes involving amino acids and peptides. XLIV. Invariant features of supramolecular association and chiral effects in the complexes of arginine and lysine with tartaric acid.
Direct chiral resolution of tartaric acid by ion-pair capillary electrophoresis using an aqueous background electrolyte with (1R,2R)-(-)-1,2-diaminocyclohexane as a chiral counterion.
Determination of the side-products formed during the nitroxide-mediated bleach oxidation of glucose to glucaric acid.
Direct chiral resolution of tartaric acid in food products by ligand exchange capillary electrophoresis using copper(II)-D-quinic acid as a chiral selector.
Studies on the biochemistry of Penicillium charlesii. Influence of various dicarboxylic acids on galactocarolose synthesis.

Other Information

(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.

PhysChem Properties

Material listed in food chemical codex No
Molecular weight 150.08702087402
Melting Point 206 to 210°C @ 760 mm Hg
Boiling Point 399 to 400°C @ 760 mm Hg
Flash Point TCC Value 209.44 °C TCC
logP (o/w) -1.081 est
Solubility
alcohol, slightly Yes
water, 2.15E+05 mg/L @ 25 °C (exp) Yes

Organoleptic Properties

Odor Type: Odorless
Odor strength none
Luebke, William tgsc, (2007) At 100.00 %. very mild caramellic
Flavor Type: Acidic
tart, acidic
General comment Tart acidic

Safety Information

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 ppmaverage maximum ppm
baked goods: 0.900001300.00000
beverages(nonalcoholic): 1.00000960.00000
beverages(alcoholic): 5000.0000010000.00000
breakfast cereal: --
cheese: --
chewing gum: 500.000005000.00000
condiments / relishes: 2.0000010000.00000
confectionery froastings: --
egg products: --
fats / oils: --
fish products: --
frozen dairy: 2.00000570.00000
fruit ices: 3.000005.00000
gelatins / puddings: 3.0000060.00000
granulated sugar: --
gravies: 0.800000.80000
hard candy: 10.000005400.00000
imitation dairy: --
instant coffee / tea: --
jams / jellies: 2.000004.00000
meat products: 0.010000.02000
milk products: --
nut products: --
other grains: 0.200000.20000
poultry: --
processed fruits: 10.0000010.00000
processed vegetables: --
reconstituted vegetables: --
seasonings / flavors: --
snack foods: --
soft candy: 10.0000010.00000
soups: 2.000002.00000
sugar substitutes: --
sweet sauces: 3.000004.00000

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

EPI System: View
NIOSH International Chemical Safety Cards:search
Chemical Carcinogenesis Research Information System:Search
AIDS Citations:Search
Cancer Citations:Search
Toxicology Citations:Search
EPA Substance Registry Services (TSCA):133-37-9
EPA ACToR:Toxicology Data
EPA Substance Registry Services (SRS):Registry
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