Tartaric Acid (dihydroxysuccinic acid) Properties: Colorless, transparent crystals or white, crystalline powder; odorless; acidic taste; stable in air; soluble in water, alcohol, and ether; d 1.76; mp 170C. It has unusual optical properties. The molecule has two asymmetric carbon atoms which result in four isomeric forms, three of which are the natural d-form, which are optically active, and the inactive meso form. The occurrence of some dl-tartaric acid along with natural d-tartaric acid in the wine industry is explained on the basis of partial racemization. The l-form is the commercial product. Derivation: Occurs naturally in wine lees; made synthetically from maleic anhydride and hydrogen peroxide and by an enzymatic reaction with a succinic acid derivative. Grade: Technical, CP, crystals, powder, granular, NF, FCC. Use: Chemicals (cream of tartar, tartar emetic, acetaldehyde), sequestrant, tanning, effervescent beverages, baking powder, fruit esters, ceramics, galvanoplastics, photography (printing and developing, light-sensitive iron salts), textile industry, silvering mirrors, coloring metals, acidulant in foods. THIS PRODUCT COMPLIES IN FULL WITH THE FCC SPECIFICATIONS