DL-Tartaric acid is the racemic mixture of D-tartaric acid and L-tartaric acid, produced synthetically from maleic anhydride via catalytic oxidation or by racemization of natural L-tartaric acid. It appears as a white crystalline powder with a sharp, slightly astringent sour taste that is stronger than citric acid. DL-Tartaric acid is highly soluble in water and exhibits strong chelating properties.
This makes it effective at sequestering metal ions in food systems. While the natural L-form is preferred in wine and grape-related applications, the racemic DL-form offers a cost-effective alternative for general food acidulation and industrial purposes. The ingredient is used in both food processing and as an intermediate in chemical synthesis.
