Cream of tartar

Description

Cream of tartar · CAS 868-14-4 · C4H6O6. UNII 4J4Z8788N8. Melting Point: 169 °C; Melting Point: 206 °C; Flash Point: 210 °C c.c..

Identification

CAS Registry Number	868-14-4
PubChem CID	444305
Molecular formula	C4H6O6
IUPAC name	(2R,3R)-2,3-dihydroxybutanedioic acid
UNII (FDA)	4J4Z8788N8
FEMA number	3044
JECFA number	621

Computed Descriptors

Molecular Weight	150.09
XLogP3	-1.9
Hydrogen Bond Donor Count	4
Hydrogen Bond Acceptor Count	6
Rotatable Bond Count	3
Exact Mass	150.01643791
Monoisotopic Mass	150.01643791
Topological Polar Surface Area	115
Heavy Atom Count	10
Formal Charge	0

Physical & Chemical Properties

Melting Point	169 °C
Melting Point	206 °C
Flash Point	210 °C c.c.
Solubility	582 mg/mL at 20 °C
Density	1.76 @25 °C
Vapor Pressure	0.00000015 [mmHg]
LogP	-1.2
Autoignition Temperature	425 °C
Collision Cross Section	118.3 Ų [M-H]-

Physical description & handling notes

• Dry Powder
• Colourless or translucent crystalline solid or white crystalline powder
• White solid; [ICSC] Colorless or white odorless solid; [JECFA] White odorless crystalline powder; [Acros Organics MSDS]
• Solid; [Merck Index] Colorless or translucent odorless solid; [JECFA] White odorless crystals; [Alfa Aesar MSDS]
• Solid
• WHITE CRYSTALLINE POWDER.

Regulatory Status

Regulatory & Food Contact	EU Flavoring substances FDA Substance added to food: ANTICAKING AGENT OR FREE-FLOW AGENT, DRYING AGENT, FIRMING AGENT, FLAVOR ENHANCE Flavoring Agents FLAVOURING_AGENTFood Additives -> ACID; ANTIOXIDANT_SYNERGIS: Flavouring Agent TARTARIC ACID, L ANTICAKING AGENT OR FREE-FLOW AGENT, DRYING AGENT, FIRMING AGENT, FLAVOR ENHANCER, FLAVORING AGENT OR ADJUVANT
GHS notification summary	0.9% (44 / 4731)

GHS Hazard Classification

GHS notification summary	0.9% (44 / 4731)
Reported hazard statements	H302 (42.5%), H315 (54.3%), H317 (42.5%), H318 (41.2%), H319 (57.8%), H335 (55.4%)

Documented Uses

• Used as a synergist for antioxidants, acid, emulsifier, sequestrant, and flavoring agent; [JECFA]
• Electroplating [Category: Plate]
• Painting (Pigments, Binders, and Biocides) [Category: Paint]
• Leather Tanning and Processing [Category: Industry]
• Photographic Processing [Category: Other]
• Textiles (Printing, Dyeing, or Finishing) [Category: Industry]

Synonyms

L-tartaric acid; 87-69-4; L-(+)-Tartaric acid; L(+)-Tartaric acid; tartaric acid; (2R,3R)-2,3-dihydroxysuccinic acid; (2R,3R)-2,3-dihydroxybutanedioic acid; (+)-Tartaric acid; (+)-L-Tartaric acid; (R,R)-Tartaric acid; Threaric acid; Dextrotartaric acid; L-threaric acid; Natural tartaric acid; (+)-(R,R)-Tartaric acid; (2R,3R)-Tartaric acid

Frequently Asked Questions

What are the CAS number and molecular formula of Cream of tartar?

CAS 868-14-4; molecular formula C4H6O6; molecular weight — g/mol.

What other names is Cream of tartar known by?

L-tartaric acid, 87-69-4, L-(+)-Tartaric acid, L(+)-Tartaric acid, tartaric acid, (2R,3R)-2,3-dihydroxysuccinic acid.

What is the regulatory status of Cream of tartar?

Documented regulatory listings: EU Flavoring substances; FDA Substance added to food: ANTICAKING AGENT OR FREE-FLOW AGENT, DRYING AGENT, FIRMING AGENT, FLAVOR ENHANCE; Flavoring Agents.

Is Cream of tartar classified as hazardous?

0.9% of GHS notifications report no hazard classification (44 of 4731).

What are the key physical properties of Cream of tartar?

Melting Point: 169 °C; Melting Point: 206 °C; Flash Point: 210 °C c.c.; Solubility: 582 mg/mL at 20 °C.

Facts on this page are taken from PubChem (US National Library of Medicine) and Wikidata. Grade-specific data — assay, moisture, particle size, packaging, shelf life — is issued per batch on the COA and is not published here.