L-Tartaric Acid: Production Technology, Economic Growth and Quality Control

Abstract

Natural substances are the basis of many types of industries and represent a growing market. The study of these products and the development of analytical methods should accompany this growth to ensure quality and provenance to consumers. An example to be discussed is the L(+)-Tartaric acid, an organic compound of molecular formula C4H6O6. This organic acid is widely applied in wine, food and pharmaceutical industry. It is obtained naturally through the fermentation of fruits, especially grape and tamarind. Synthetically, there are two ways of obtaining L(+)-tartaric acid on industrial scale. It can be synthesized by the reaction of maleic anhydride with hydrogen peroxide, which is derived from petroleum by-products. And by biotechnological synthesis, in which cis-epoxy succinic acid, also derived from petroleum, is converted into L(+)-tartaric acid by hydrolase enzyme. The market for tartaric acid is growing and is considered promising. Currently, there is a lack of legislation and specific rules that allow classification of tartaric acid according to its origin. This legal vacuum precludes quality assurance for the consumer. This lack of safety is a matter of great concern as applications of tartaric acid come directly to final consumer.

Trends and perspectives in the use of organic acids for critical metal recycling from hard-metal scraps

“…The global market value of tartaric acid reached a value of 215.7 million USD in 2017 and is expected to grow at a CAGR of 5.77%. Currently, tartaric acid is extracted from wine lees (the sludge that remains at the bottom of the wooden barrels at the end of both alcoholic and malolactic fermentation) or obtained by chemical synthesis with the reaction of maleic anhydride with hydrogen peroxide [76].…”