Calcium tartrate

Calcium tartrate

Names
IUPAC name 2,3-Dihydroxybutanedioic acid calcium salt
Identifiers
CAS Number	3164-34-9 (anhydrous) Y 5892-21-7 (tetrahydrate)
3D model (JSmol)	Interactive image
ChemSpider	10606089  Y
ECHA InfoCard	100.019.656
EC Number	221-621-5
E number	E354 (antioxidants, ...)
PubChem CID	13725892
UNII	O6I5B26XA7  (anhydrous) Y
CompTox Dashboard (EPA)	DTXSID50883961
InChI 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 Y Key: GUPPESBEIQALOS-UHFFFAOYSA-L Y 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
SMILES [Ca+2].O=C([O-])C(O)C(O)C([O-])=O
Properties
Chemical formula	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
Solubility in water	0.037 g/100 ml (0 °C) 0.2 g/100 ml (85 °C)
Structure
Crystal 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). Y  verify  (what is  YN ?) Infobox references

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

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.