Sodium tartrate

Sodium l-tartrate[1]
Names
IUPAC name
disodium (2R,3R)-2,3-dihydroxybutanedioate
Other names
Sal tartar; Disodium tartrate; Bisodium tartrate; Sodium l-(+)-tartrate; E335
Identifiers
3D model (JSmol)
ChemSpider
UNII
  • InChI=1S/C4H6O6.2Na/c5-1(3(7)8)2(6)4(9)10;;/h1-2,5-6H,(H,7,8)(H,9,10);;/q;2*+1/p-2 checkY
    Key: HELHAJAZNSDZJO-UHFFFAOYSA-L checkY
  • InChI=1S/C4H6O6.2Na/c5-1(3(7)8)2(6)4(9)10;;/h1-2,5-6H,(H,7,8)(H,9,10);;/q;2*+1/p-2
    Key: HELHAJAZNSDZJO-NUQVWONBAO
  • Key: HELHAJAZNSDZJO-UHFFFAOYSA-L
  • [Na+].[Na+].O=C([O-])C(O)C(O)C([O-])=O
Properties
C4H4Na2O6 (anhydrous)
C4H8Na2O8 (dihydrate)
Molar mass 194.051 g/mol (anhydrous)
230.082 g/mol (dihydrate)
Appearance white crystals
Density 1.545 g/cm3 (dihydrate)
soluble
Solubility insoluble in ethanol
Pharmacology
A06AD21 (WHO)
Except where otherwise noted, data are given for materials in their standard state (at 25 °C [77 °F], 100 kPa).
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Infobox references

Sodium tartrate (Na2C4H4O6) is a salt used as an emulsifier and a binding agent in food products such as jellies, margarine, and sausage casings. As a food additive, it is known by the E number E335.

It is made by the combination reaction of baking soda/Sodium Bicarbonate (NaHCO₃) with tartaric acid.

Because its crystal structure captures a very precise amount of water, it is also a common primary standard for Karl Fischer titration, a common technique to assay water content.

di-Sodium tartrate dihydrate

See also

References

  1. ^ Lide, David R. (1998), Handbook of Chemistry and Physics (87 ed.), Boca Raton, Florida: CRC Press, pp. 3–502, ISBN 978-0-8493-0594-8
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