Tartaric acid, from sucrose

Although many workers have been interested in the production of oxalic acid from sucrose, it is probably true that sucrose cannot compete with other raw materials as a source of this acid. For example, sawdust has been found to be an excellent source of oxalic acid. It is possible, however, to arrest the oxidation of sucrose before the oxalic acid stage is reached and the much more valuable tartaric acid has been obtained in this way. Tartaric acid, at the moment manufactured from waste... 

Materials which emit light on fracture are said to be frac-toluminescent and may be classified by their emission spectra. Nonphotoluminescent solids such as quartz, sucrose and tartaric acid have a triboluminescence spectrum indistinguishable from the 3ttu - ... 

In the a approach by Mombarg et a/.,[59] oxidation of disaccharides, such as trehalose and sucrose (25 mmol), was performed in 25 ml of water at 70 °C, with 100 mg of Ti-MCM-41 (7.2 pmol of Ti) and 25 g of 35 wt% H2O2, at pH = 4. After 20 h of reaction, a deep oxidation is observed leading to C1-C4 mono- and dicarboxylic acids, formic acid, glycolic acid, tartronic acid and tartaric acid. The absence of selectivity is then a major drawback compared with other oxidation processes, but another drawback was identified with Ti leaching from the molecular sieve framework. 

For the determination of AA, two non-enz3miatic sensors based on PANI-CNT composites were developed that differ from each other in the electrode composition. The catal ftic effect of copper nanoparticles (CuNPs] was utilized in one of the approaches [47] and the other was based on an electropolymerized poly(2,5-dimethoxyaniline]-NH2-MWCNT film [48]. Both sensors showed selective oxidation of AA in the presence of DA and UA at 0.4 and 0.28 V, respectively. The interference from 10 pM glucose, oxalic acid, fructose, lactose, NaCl, sucrose, and tartaric acid was negligible in 0.1MAA[47]. 

Food-grade emulsifiers are esters of edible fatty acids originating from animal or vegetable sources and polyvalent alcohols like glycerol, propylene glycol, sorbitol, and sucrose [75], These products can be modified by making derivatives with ethylene oxide or by esterification with acetic acid, diacetyl tartaric acid, succinic acid, citric acid, or lactic acid, which makes it possible to tailor-make surface-active materials with specific properties [75],... 

Typically the acid component of the flavor is also added late in the process. The issue here is not acid loss but acid induced hydrolysis of the sucrose. Acid levels generally range from 0.5 to 2.5%, and citric, malic, or tartaric acids are most com-... 

If water is eliminated from the reaction mixture, the equilibrium tends to the right side, and almost all acid or alcohol is transferred to the ester. In context with RR, the following esters should be mentioned - Cellulose esters, - starch esters, - sucrose fatty acid esters, - soibitan esters of fatty acids, - sulfosuccinates, - fatty acid esters, - waxes, fats and oils and all other glycerides, alkyd resins, esters of inorganic acids with fatty alcohols, e.g., fatty alcohol sulfates, fatty alcohol ether sulfates, fatty alcohol phosphates, phtalates, azelates and sebacates (aplastic additives), as well as the esters of - citric acid, - tartaric acid and - lactic acid. 

The candy technologist, in manufacturing the various types of product ranging from hard candy and caramel to liquid-center chocolates, employs many of the physical and chemical properties of sucrose (71). In hard candies, crystallization and stickiness are the two most common problems limiting shelf life (23). Use of the proper amount of an acidic doctor, such as cream of tartar, causes enough... 

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