51591-38-9

Usage

Uses

Used in Food Industry:
(-)-Diacetyl-L-Tartaric Acid is used as a flavor enhancer for its sour taste, providing a distinctive flavor to various food products, particularly those derived from berries and grapes.
Used in Wine Industry:
(-)-Diacetyl-L-Tartaric Acid is used as a natural antioxidant in the wine industry, helping to preserve the quality and taste of the wine by preventing oxidation.
Used in Bakery Industry:
(-)-Diacetyl-L-Tartaric Acid is used as an emulsifier in the bakery industry, particularly in relation to wheat and dough additives. It helps improve the texture and properties of baked goods, making them more palatable and enjoyable for consumers.

Upstream product

• 87-69-4 tartaric acid 
• 75-36-5 acetyl chloride 
• 7732-18-5 water 
• 122376-19-6 O²,O³-diacetyl-tartaric acid anhydride 
• 87-69-4 L-Tartaric acid 
• 6283-74-5 (3R-trans)-dihydro-2,5-dioxofuran-3,4-diyl diacetate 

Downstream Products

• 64-19-7 acetic acid 
• 87-69-4 tartaric acid 
• 141-78-6 ethyl acetate 
• 117384-45-9 (4R,5R)-di-tert-butyl tartrate 

Relevant academic research and scientific papers

Hydroxycinnamoyl Glucose and Tartrate Esters and Their Role in the Formation of Ethylphenols in Wine

Synthesized p-coumaroyl and feruloyl l-tartrate esters were submitted to Brettanomyces bruxellensis strains AWRI 1499, AWRI 1608, and AWRI 1613 to assess their role as precursors to ethylphenols in wine. No evolution of ethylphenols was observed. Additionally, p-coumaroyl and feruloyl glucose were synthesized and submitted to B. bruxellensis AWRI 1499, which yielded both 4-ethylphenol and 4-ethylguaiacol. Unexpected chemical transformations of the hydroxycinnamoyl glucose esters during preparation were investigated to prevent these in subsequent synthetic attempts. Photoisomerization gave an isomeric mixture containing the trans-esters and undesired cis-esters, and acyl migration resulted in a mixture of the desired 1-O-β-ester and two additional migrated forms, the 2-O-α- and 6-O-α-esters. Theoretical studies indicated that the photoisomerization was facilitated by deprotonation of the phenol, and acyl migration is favored during acidic, nonaqueous handling. Preliminary LC-MS/MS studies observed the migrated hydroxycinnamoyl glucose esters in wine and allowed for identification of feruloyl glucose in red wine for the first time.

Protease inhibitors and their pharmaceutical uses

The present invention refers to synthetic protease inhibitors having an axis of symmetry C2 or pseudo-C2 characterised by possessing, in the central portion: (1) preferably, a dihydroxyethylene function, which is isosteric with a peptidic bond; (2) a peptidemimetic bridge between the two nitrogens of the main chain and (3) radicals capable of mimetising amino acids. These new protease inhibitors are a base for the preparation of anti-viral formulations capable of inhibiting HIV virus proliferation.