Calcium tartrate

From Wikipedia, the free encyclopedia
Calcium tartrate
Names
IUPAC name
2,3-Dihydroxybutanedioic acid calcium salt
Identifiers
3D model (JSmol)
ChemSpider
ECHA InfoCard 100.019.656 Edit this at Wikidata
EC Number
  • 221-621-5
E number E354 (antioxidants, ...)
UNII
  • InChI=1S/C4H6O6.Ca/c5-1(3(7)8)2(6)4(9)10;/h1-2,5-6H,(H,7,8)(H,9,10);/q;+2/p-2 checkY
    Key: GUPPESBEIQALOS-UHFFFAOYSA-L checkY
  • InChI=1/C4H6O6.Ca/c5-1(3(7)8)2(6)4(9)10;/h1-2,5-6H,(H,7,8)(H,9,10);/q;+2/p-2
    Key: GUPPESBEIQALOS-NUQVWONBAP
  • [Ca+2].O=C([O-])C(O)C(O)C([O-])=O
Properties
CaC4H4O6
Molar mass 190.16484 g/mol (anhydrous)
260.21 g/mol (tetrahydrate)
Appearance hygroscopic white powder
or colorless crystals
Density 1.817 g/cm3 (tetrahydrate)
Melting point tetrahydrate decomposes at 160 °C
anhydrous decomposes at 650 °C
0.037 g/100 ml (0 °C) 0.2 g/100 ml (85 °C)
Structure
d or l rhombic
dl triclinic
Hazards
Safety data sheet (SDS) Calcium tartrate
Except where otherwise noted, data are given for materials in their standard state (at 25 °C [77 °F], 100 kPa).
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Calcium tartrate, exactly calcium L-tartrate, is a byproduct of the wine industry, prepared from wine fermentation dregs.[1][2][3] It is the calcium salt of L-tartaric acid, an acid most commonly found in grapes.[4] Its solubility decreases with lower temperature, which results in the forming of whitish (in red wine often reddish) crystalline clusters as it precipitates. As E number E354, it finds use as a food preservative and acidity regulator. Like tartaric acid, calcium tartrate has two asymmetric carbons, hence it has two chiral isomers and a non-chiral isomer (meso-form). Most calcium tartrate of biological origin is the chiral levorotatory (–) isomer.

References[edit]

  1. ^ Zoecklein, Bruce; Fugelsang, Kenneth C.; Gump, Barry H.; Nury, Fred S. (2013-11-09). Wine Analysis and Production. Springer Science & Business Media. p. 228. ISBN 978-1-4757-6967-8.
  2. ^ Roeber, Eugene Franz; Parmelee, Howard Coon (1915). Metallurgical & Chemical Engineering. Electrochemical Publishing Company. p. 616.
  3. ^ Ribéreau-Gayon, Pascal; Glories, Yves; Maujean, Alain; Dubourdieu, Denis (2006-05-01). Handbook of Enology, Volume 2: The Chemistry of Wine - Stabilization and Treatments. John Wiley & Sons. pp. 39–40. ISBN 978-0-470-01038-9.
  4. ^ "Calcium tartrate". InXight Drugs. National Center for Advancing Translational Sciences.