868-18-8
Chemical Structure
Sodium Tartrate
- CAS. Nr.: 868-18-8
- Formula:C4H4Na2O6
- Molecular Weight:194.05
IUPAC Name: sodium (2R,3R)-2,3-dihydroxysuccinate
InChIKey: HELHAJAZNSDZJO-OLXYHTOASA-L
SMILES: O=C(O[Na])[C@H](O)[C@@H](O)C(O[Na])=O
Biological Activity: Sodium Tartrate (E335ii) is an approved food additive that functions as both a pH regulator and an emulsifier. Sodium Tartrate effectively inhibits hydrolysis, thermal oxidation, polymerization and coloration of vegetable oil during high-temperature heating, exhibiting significant antioxidant activity. The DL-tartaric acid component of Sodium Tartrate has an absorption rate of up to 90% in brown rats, while the absorption rate of related tartaric acid in humans is only 20%[1][2].
| Art. -Nr. | Produktname | Reinheit | Beschreibung | Pricing | |||||||||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
|
|
Sodium Tartrate | 99.95% | Sodium Tartrate (E335ii) is an approved food additive that functions as both a pH regulator and an emulsifier. Sodium Tartrate effectively inhibits hydrolysis, thermal oxidation, polymerization and coloration of vegetable oil during high-temperature heating, exhibiting significant antioxidant activity. The DL-tartaric acid component of Sodium Tartrate has an absorption rate of up to 90% in brown rats, while the absorption rate of related tartaric acid in humans is only 20%. | ||||||||||||||||||||
|
loading...
/
|
|||||||||||||||||||||||
|
|
Sodium Tartrate (Standard) | ≥98% | Sodium Tartrate (Standard) is the analytical standard of Sodium Tartrate. This product is intended for research and analytical applications. Sodium Tartrate is a pH-Regulating agent with antioxidant activity. Sodium Tartrate is particularly effective retarding hydrolysis while heating at high temperatures, resulting in increase of acid values (AVs) of vegetable oils. | ||||||||||||||||||||
|
loading...
/
|
|||||||||||||||||||||||
- [1]. Endo Y, et al. Antioxidant effects of pH-regulating agents on the thermal deterioration of vegetable oils. J Oleo Sci. 2014;63(8):805-810. [Content Brief]
- [2]. EFSA Panel on Food Additives and Nutrient Sources added to Food (ANS). Scientific Opinion on the safety of the complexation product of sodium tartrate and iron (III) chloride as a food additive[J]. EFSA Journal, 2015, 13(1): 3980.
