Sodium Tartrate Dihydrate shows up as a crystalline, white, odorless solid, and takes on several forms from powder and flakes to pearls. Recognized by its systematic chemical formula C4H4Na2O6·2H2O, this substance stands out for its reliable dual role in both food and laboratory settings. Experts point to its molecular weight of 230.08 g/mol, which sets the pace for weighing, mixing, and chemical calculations in production environments and chemistry labs alike. For anyone who has seen Sodium Tartrate Dihydrate up close, its sharp, solid state and grainy touch sets it apart from more common, fine-textured chemical powders. Its transparency and high purity also make it ideal for processes that demand clarity and minimal contaminants.
Sodium Tartrate Dihydrate holds a place as a stable salt. This comes from its crystal water content, which gives it a density of about 1.79 g/cm³. In terms of solubility, it mixes easily in water but tends to break down under strong acid or heat, releasing carbon dioxide and organic compounds. Its melting point rests roughly at 100°C, marking a clear threshold for those using heat in their processing work. The substance appears solid at room temperature, and transitions to powder with grinding, or forms a clear solution when dissolved. This flexibility, along with its relatively safe handling profile, keeps it in demand across industries. Those handling it for chemical analysis or production appreciate its regular flakes and crystals, which pour well and resist clumping in storage bins.
Standardization comes into play with Sodium Tartrate Dihydrate, as regulations like the Harmonized System (HS) Code provide a straightforward way to classify and ship it across borders. The most commonly accepted HS Code for this raw material is 291813, tying it directly to tartrate salts. Laboratories and food technologists look for products that meet purity levels above 99%, tested with robust analytical methods to guard against heavy metal and organic impurities. Product packaging usually notes clear batch numbers, moisture content, and exact weight, and suppliers often ship it in moisture-proof bags or drums to avoid breakdown during transport. In my work with supply chain teams, following these established specifications has brought smoother customs clearance and better traceability, especially for export documentation or internal quality audits.
Handling Sodium Tartrate Dihydrate rarely brings surprises. In everyday scenarios, its low toxicity means that routine use, with gloves and basic ventilation, is generally enough. That said, dust can cause mild eye or respiratory irritation during prolonged exposure, so goggles and a mask still come in handy, especially when pouring powder or refilling bins. It does not classify as a hazardous waste by normal regulations, yet spills on the lab floor get cleaned up with simple sweeping—no complex neutralization required. Important to note, though, is that it must not come into contact with strong oxidizers, as this may lead to short-lived chemical reactions and a fast release of heat. Every safety data sheet (SDS) I’ve seen tells users to store it away from acids and out of reach of children. It’s vital to keep it dry, because water can cause it to cake or degrade, and that drops the purity needed for precise work.
Sodium Tartrate Dihydrate enjoys a practical role both as a raw material and a finished good. In food industries, it acts as an emulsifier or a firming agent, holding fruit or processed meat textures steady during manufacture. In chemical testing, it finds use as a primary standard for Karl Fischer titrations, where its known water content brings confidence to every measurement. Analytical chemists trust it because its structure, Na2C4H4O6·2H2O, contains just the right balance of sodium and tartaric acid, and it keeps its quality over time if sealed tight. During my time working in food labs, weighing out exact portions of this compound taught me about the value of buying and storing high-grade raw materials, not just for precision but also for legal compliance and final product safety.
Global production of Sodium Tartrate Dihydrate follows strict sourcing of tartaric acid and pure sodium carbonate or hydroxide. Raw inputs must come chemical-grade certified, because upstream impurities risk transferring straight into the final batch. Production lines convert these inputs through careful reaction and crystallization, and workers then dry, grind, or pelletize to reach desired product specs. It’s easy to overlook, but local climate and storage matters—damp air can cause caking or slow hydrolysis, both of which erode reliability. Some producers manage this with nitrogen flushing or double plastic lining in containers. Anyone who’s spent time in procurement knows it pays to buy from known, reliable sources who understand international shipping, customs, and the differences between technical and food-grade quality. The steady supply chain, free of hidden contaminants, keeps bakery dough stable, scientific results trustworthy, and manufacturing processes on schedule.
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