1
/
of
1
Benario
L-(+)-Tartaric Acid Powder (Food Grade) — Pure Natural Acidulant
L-(+)-Tartaric Acid Powder (Food Grade) — Pure Natural Acidulant
Regular price
$19.00 AUD
Regular price
Sale price
$19.00 AUD
Taxes included.
Quantity
Couldn't load pickup availability
🔬Lab-tested≥99.5% purity
📦Packed in AustraliaSame-week dispatch
🍷FSANZ E334Natural winemaking acid
🏭500+ businessesTrust AuSaMicS
Food Grade E334 L-(+) Natural Form FSANZ Approved COA Available
L-(+)-Tartaric Acid (E334) is a naturally occurring organic acid found in grapes, tamarinds and citrus fruits — the defining acid of wine. Pure food-grade powder with ≥99.5% purity, sharp clean acidity and excellent solubility. Widely used in winemaking, baking, confectionery, beverages and food manufacturing as an acidulant, flavour enhancer and leavening agent. The L-(+) form is the naturally occurring enantiomer with superior taste profile compared to synthetic DL-tartaric acid.
🏭
Backed by AuSaMicS Pty Ltd — Australian manufacturer and supplier of food-grade ingredients trusted by 500+ Australian businesses. Every batch lab-tested before dispatch.
Popular uses
🍷WinemakingAcidification, pH adjustment, tartrate stabilisation
🎂BakingCream of tartar substitute, leavening activator
🍬ConfectionerySour candies, hard candy, fruit chews
🥤BeveragesGrape drinks, cordials, sports drinks
🍓Jams & PreservespH control, flavour enhancement
🏭Food ManufacturingAcidulant, sequestrant, antioxidant synergist
Why Benario L-(+)-Tartaric Acid
- FSANZ Standard 1.3.1 approved (E334) — legal for use in Australian food products
- L-(+) natural form — superior flavour profile vs synthetic DL-tartaric acid
- ≥99.5% purity — lab-tested, Certificate of Analysis available on request
- The natural acid of grapes — essential for winemaking and premium confectionery
- Packed in Australia — quality-checked before every dispatch
- Four sizes: 500g, 1kg, 2.5kg and 5kg — from home winemakers to commercial producers
- Freely water soluble — easy to incorporate into liquid and dry formulations
Quick reference
| Property | Detail |
|---|---|
| E number | E334 |
| Also known as | L-Tartaric acid, (+)-tartaric acid, E334, INS 334, 2,3-dihydroxybutanedioic acid, cream of tartar precursor |
| Form | L-(+) natural enantiomer — white crystalline powder |
| Purity | ≥ 99.5% |
| pH (1% solution) | ~2.4 (strongly acidic) |
| Solubility | Freely soluble in water |
| Taste | Sharp, clean, grape-like sourness |
| Pack sizes | 500g · 1kg · 2.5kg · 5kg |
| Shelf life | 36 months (sealed, cool & dry) |
| Standard | FSANZ E334, EU E334, FCC, GRAS |
💡 L-(+) form note: This product is the naturally occurring L-(+) enantiomer — the same form found in wine grapes. It is the only form approved for winemaking and delivers a superior flavour profile compared to synthetic DL-tartaric acid.
Benario is a trading name of AuSaMicS Pty Ltd (ABN 56 676 640 467). This product is intended for use as a food ingredient in accordance with FSANZ Standard 1.3.1. Always use within permitted levels for the relevant food category.
Tartaric Acid is the preferred acidulant for winemaking, grape-flavoured products and premium confectionery. Its sharp, clean acidity and natural origin make it the acid of choice for quality-focused food and beverage producers.
Recommended usage levels by application
| Application | Usage level | Notes |
|---|---|---|
| Winemaking / acidification | 0.5 – 2 g/L of must | Add to must before or during fermentation; check TA |
| Baking (cream of tartar substitute) | 0.5 – 1.5% | Activates bicarbonate; use in place of cream of tartar |
| Sour confectionery / candy | 0.5 – 3% | Sharper, cleaner sour profile than citric acid |
| Beverages / cordials | 0.05 – 0.3% | Grape-like tartness; dissolve in water first |
| Jams & preserves | 0.1 – 0.3% | pH control and flavour enhancement |
| Effervescent tablets / sachets | 10 – 30% | Combine with bicarbonate for fizzing systems |
| Antioxidant synergist | 0.01 – 0.1% | Enhances antioxidant effectiveness in formulas |
| General pH adjustment | As required | Verify pH with calibrated meter |
Tartaric vs Citric Acid — when to use which
| Property | Tartaric Acid (E334) | Citric Acid (E330) |
|---|---|---|
| Flavour profile | Sharp, clean, grape-like | Round, citrusy, lingering |
| Natural source | Grapes, tamarinds | Citrus fruits (via fermentation) |
| Winemaking | ✓ Preferred — naturally present | ✗ Not permitted in most jurisdictions |
| Baking (with bicarb) | ✓ Excellent — fast CO₂ release | ✓ Good |
| General beverages | Good for grape/wine flavours | Better for citrus flavours |
| Confectionery sourness | Sharper, cleaner | Rounder, more persistent |
💡 Formulation tip: Tartaric Acid gives a sharper, cleaner, more "grape-like" sourness compared to Citric Acid — it is the preferred acidulant for grape-flavoured beverages, wine-based products and premium confectionery. In baking, it is the active acid component of cream of tartar (potassium bitartrate). To make a cream of tartar substitute, combine 1 part Tartaric Acid with 1 part Bicarbonate of Soda — this activates immediately on contact with moisture.
Tips for use
- Dissolve in a small amount of water before adding to formulations for even distribution
- Strongly acidic — add gradually and verify pH with a calibrated meter for precise applications
- In winemaking, always measure titratable acidity (TA) before and after addition
- In baking, combine with bicarbonate of soda for leavening — reacts faster than citric acid
- Compatible with most food ingredients — incompatible with strong oxidising agents and bases
Storage
- Store in a cool, dry place away from direct sunlight and moisture
- Keep container tightly sealed — slightly hygroscopic
- Shelf life: 36 months from manufacture date when stored correctly
- Keep away from strong oxidising agents and strong bases
Usage levels are indicative. Always comply with FSANZ Standard 1.3.1 permitted levels. For winemaking, comply with Australia New Zealand Food Standards Code winemaking provisions. AuSaMicS Pty Ltd accepts no responsibility for use outside recommended guidelines.
Technical specifications
| Parameter | Specification |
|---|---|
| Chemical name | (2R,3R)-2,3-dihydroxybutanedioic acid |
| CAS number | 87-69-4 |
| E number | E334 |
| INS number | INS 334 |
| Molecular formula | C₄H₆O₆ |
| Molecular weight | 150.09 g/mol |
| Enantiomer | L-(+) natural form (dextrorotatory) |
| Specific rotation [α]D²⁰ | +11.5° to +13.0° |
| Appearance | White crystalline powder |
| Assay (purity) | ≥ 99.5% (on dried basis) |
| Water content | ≤ 0.5% |
| pH (1% solution) | ~2.4 |
| Sulphated ash | ≤ 0.05% |
| Oxalic acid | ≤ 100 mg/kg |
| Heavy metals (as Pb) | ≤ 5 mg/kg |
| Arsenic | ≤ 1 mg/kg |
| Lead | ≤ 0.5 mg/kg |
| Applicable standard | FSANZ Standard 1.3.1 (E334), FCC 12th Ed., EU E334, JECFA |
International approvals
| Market | Code / Name | Status |
|---|---|---|
| Australia / NZ (FSANZ) | E334 — L-Tartaric acid | Approved |
| European Union | E334 — L-Tartaric acid | Approved |
| United States (FDA) | GRAS — Generally Recognised as Safe | Approved |
| INS (Codex) | INS 334 | Approved |
| Winemaking (OIV) | Permitted acidulant | Approved globally |
Pack sizes & pricing
| Size | Price (AUD) | Best for |
|---|---|---|
| 500g | $22.90 | Home winemakers, bakers, testing |
| 1kg | $36.90 | Regular home & small commercial use |
| 2.5kg | $74.90 | Commercial producers, frequent use |
| 5kg | $124.90 | Bulk / commercial wineries & manufacturers |
COA available on request — info@benario.com.au
Specifications represent typical values. Batch-specific results confirmed in COA.
L-(+)-Tartaric Acid (E334) is a naturally occurring organic acid with an excellent safety profile. Approved under FSANZ Standard 1.3.1. Handle with standard precautions as it is a strong acid at high concentrations.
Key safety points
- Approved food additive — FSANZ E334, EU E334, GRAS (USA), FCC compliant
- Naturally occurring in grapes and many fruits — well-established safety profile
- Strong acid in concentrated form — avoid contact with eyes; wear eye protection for bulk handling
- Gluten-free, vegan and vegetarian suitable
- People with known grape or tartrate sensitivities should exercise caution
- Incompatible with strong oxidising agents and bases
First aid
| Route | Action |
|---|---|
| Skin contact | Wash with soap and water. May cause mild irritation with prolonged contact. |
| Eye contact | Rinse immediately with clean water for 15–20 minutes. Seek medical advice. |
| Ingestion | Rinse mouth with water. At food-grade use levels, no significant risk. Seek medical advice if large quantities ingested. |
| Inhalation | Move to fresh air. Dust may irritate respiratory tract. Seek medical advice if symptoms persist. |
GHS classification
| Hazard category | Classification |
|---|---|
| Physical hazards | Not classified |
| Health hazards | Eye irritation (Category 2); mild skin irritation at high concentrations |
| Environmental hazards | Not classified |
| Signal word | Warning |
| Precautionary | Avoid eye contact; wear eye protection for bulk handling; wash hands after use |
Full SDS available on request — info@benario.com.au
This is a general safety summary only. For commercial use, request the full SDS. AuSaMicS Pty Ltd (ABN 56 676 640 467) accepts no liability for misuse of this product.
Frequently asked questions
Tartaric Acid (E334) gives a sharper, cleaner, grape-like sourness with a quick onset and clean finish. Citric Acid (E330) gives a rounder, more citrusy sourness that lingers longer. For grape-flavoured products, wine and premium confectionery, Tartaric Acid is typically preferred. For most beverage, jam and general food applications, Citric Acid is more widely used. Both are approved under FSANZ Standard 1.3.1.
L-(+)-Tartaric Acid is the naturally occurring enantiomer found in grapes and most fruits. DL-Tartaric Acid is a synthetic racemic mixture. The L-(+) form has a superior flavour profile and is the only form approved for winemaking in most jurisdictions. This product is the natural L-(+) form — the same acid found in wine grapes.
Yes. Cream of tartar (potassium bitartrate) is the potassium salt of tartaric acid. To substitute: use approximately half the amount of Tartaric Acid compared to cream of tartar by weight, combined with an equal amount of Bicarbonate of Soda. This produces CO₂ for leavening. Tartaric Acid alone (without bicarbonate) can be used to stabilise egg whites similarly to cream of tartar.
Add Tartaric Acid directly to grape must or wine to increase titratable acidity (TA). A general starting point is 0.5–2g per litre — always measure TA and pH before and after addition using a titration kit or pH meter. In Australia, the permitted limit for tartaric acid additions is 3g/L for wine. Always add to a small amount of wine or water first before adding to the full batch.
Yes. Tartaric Acid (E334) is approved under FSANZ Standard 1.3.1 as a food additive. It is also permitted as a winemaking additive under the Australia New Zealand Food Standards Code. It is approved in the EU as E334 and GRAS in the USA.
Yes. Email info@benario.com.au with your order number for a batch-specific Certificate of Analysis.
The 500g and 1kg packs suit home winemakers, bakers and small food producers. The 2.5kg and 5kg are best value for commercial wineries, food manufacturers and bulk buyers.
Have a question not answered here? Contact us at info@benario.com.au — we typically respond within 1 business day.
Share
