Calcium tartrate

Calcium L-tartrate Structural Formula V1

Calcium tartrate is a calcium salt of tartaric acid, a carboxylic acid that is widely found in plants. Its chemical formula is C₄H₄CaO₆. This compound is of interest in various fields, including food, pharmaceuticals, and chemistry. Calcium tartrate is relatively insoluble in water, which affects its applications and methods of preparation.

Properties and Production

Calcium tartrate forms when calcium carbonate reacts with tartaric acid, a process that can occur naturally in environments where grapes are fermented, such as in the wine-making process. The compound can also be synthesized through controlled chemical reactions for use in industrial applications.

Applications

Food Industry

In the food industry, calcium tartrate is used as a preservative and a stabilizer. It is found in some wines, where it can precipitate out as wine diamonds or tartrates, especially in colder conditions. Its role in winemaking is primarily to stabilize and prevent the formation of unwanted crystals after bottling.

Pharmaceuticals

In pharmaceuticals, calcium tartrate serves as a source of calcium, an essential nutrient for bone health and various metabolic functions. It can be used in calcium supplements or as an additive in some medications, where it acts as a bulking agent or to stabilize formulations.

Chemistry

In chemistry, calcium tartrate is used in the synthesis of other chemical compounds and as a reagent in analytical chemistry. Its properties as a calcium salt are exploited in various chemical reactions and processes.

Health and Safety

Calcium tartrate is generally regarded as safe for consumption, but, like all chemical compounds, it should be handled with care in industrial or laboratory settings. Appropriate safety measures, including the use of personal protective equipment, should be taken to avoid ingestion, inhalation, or skin contact in non-food applications.

Environmental Impact

The environmental impact of calcium tartrate is considered low. As a naturally occurring compound in the wine-making process, it does not pose significant environmental hazards. However, industrial production and disposal should be managed to minimize any potential environmental effects.