Tartaric Acid Disodium Salt shows up in labs, plants, and sometimes kitchens, recognized by its role as a stabilizing and buffering agent. Chemists usually call it disodium tartrate. The material carries a chemical formula of Na2C4H4O6 and features a molecular weight near 194.05 g/mol. Solid at room temperature, this ingredient faces frequent handling as a white crystalline powder, though flakes and pearls circulate among producers for ease of mixing. Occasionally, suppliers offer solutions for specialized industrial applications. Tartaric Acid Disodium Salt answers the description of a water-soluble salt, its solubility supporting its function in various processes from pharmaceuticals to food production.
Tartaric Acid Disodium Salt carries a notable density, usually around 1.82 g/cm3. The salt lacks any significant odor, with crystals staying stable under dry conditions. Its solid form mostly resists caking, making it reliable in bulk storage. While the flakes and powder dissolve quickly in water, forming a clear solution, they do not respond well to strong heat, degrading under direct flame or excessive oven drying. Chemically, the salt hardly reacts with most common chemicals found in food, beverage, and personal care factories, which explains its popularity. The structure contains two sodium ions attached to the tartaric backbone, forming a chelating agent. This property means it often grabs hold of metal ions, making it useful in controlling unwanted reactions in dye baths, ceramics, and sometimes as a raw material in pharmaceutical synthesis.
Breaking down the structure, the compound’s sodium atoms balance the negative charges in the tartaric acid's backbone. Under a lens, the fine powder appears glassy and colorless; crystal sizes vary, but high-purity material presents as uniform, sand-like grains. The HS Code for Tartaric Acid Disodium Salt stands at 29181300, identifying it on global shipping manifests as a processed organic acid salt. Manufacturers aim for a minimum purity of 99% for most technical and food-grade batches. Labs test every lot for pH (commonly between 7 and 9 in aqueous solution), moisture content (less than 1%), and loss on drying. Specifications include a melting point above 100°C, yet most users keep processing temperatures lower to avoid any breakdown.
Industries lean on Tartaric Acid Disodium Salt because it levels out pH swings, keeps foods shelf-stable, and aids chemical reactions in manufacturing. Winemakers know it helps in preventing tartrate precipitation, protecting clarity and flavor. Cleaners and textile engineers add the chemical for its chelating abilities, boosting stain removal without harsh by-products. In pharmaceutical runs, the salt stabilizes reactions, especially where exact control over acidity matters. Storage does not ask for much beyond a dry, sealed container and cool room. Handling always calls for gloves and eye protection, since long-term skin contact or inhalation in powder rooms causes irritation for sensitive users. Fact sheets from producers label the salt as not acutely hazardous. Safety Data Sheet numbers list mild irritant classification, not systemically toxic or highly reactive, but not meant for careless exposure. In rare cases, dust buildup leads to respiratory discomfort. Most industrial sites rely on standard ventilation and dust control, not heavy-duty measures, to keep workers protected.
Factories sourcing Tartaric Acid Disodium Salt look for reliable upstream supplies of tartaric acid itself, usually produced as a byproduct from grape processing and wine-making. Sodium carbonate or sodium hydroxide completes the reaction to form the salt. Companies emphasizing sustainability often track grapes down to origin, creeping into wider environmental questions about monoculture, chemicals in agriculture, and the true environmental cost per kilo of finished salt. Raw material traceability stays crucial for food and pharma users. Factory spills do not usually threaten the environment, as the salt dissolves easily, yet anyone working in wastewater treatment must keep an eye on discharges, avoiding excessive sodium loads to rivers. Regulation varies by region, though nearly all countries require product labeling for food and technical grades, outlining both chemical content and recommended handling. Increasingly, buyers press manufacturers for supporting documentation, COAs, and compliance with REACH, FDA, or EFSA standards.
At the molecular level, Tartaric Acid Disodium Salt represents a stable configuration, the sodium ions holding the di-anionic tartaric molecule firmly in balance. Its structure allows for reliable chelation and buffering, making it critical for those who want results that do not swing wildly from batch to batch. The chemical stays inert under most everyday processing conditions, refusing to take part in unwanted reactions until heat or acid challenge shifts the balance. Buyers look for consistency—crystal form, bulk density, ease of dissolving—relying on the salt’s predictable molecular features to keep recipes and reactions stable. In dense production lines, whether bottling beverages or compounding medications, small failures in buffering show up as big problems at scale. As workplace safety pushes higher on everyone’s agenda, attention to less hazardous, functionally reliable chemicals grows. Tartaric Acid Disodium Salt answers that call: safe in use, easy to manage, and backed by long-standing data on handling and behavior.
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