Tartaric Acid, AKA Tartar or Dihydroxy-Succinic, is a white crystalline acid, extremely tart and sour, sharper taste than citric acid, used in the food industry as an additive, flavoring agent, to get the perfect acidity for a smooth feel and bright flavor.

Often used as an acidulant in beverages, gelatin desserts, jams, jellies, and sour confectionery. Tartaric acid is an essential component in wine and also main ingredient in cream of tartar and making baking powder.

Tartaric acid is also act as both an antioxidant and an anti-inflammatory,