Acids AACC International Method 04-27.

01
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Tartaric Acid—Quantitative Method

Final approval May 5, 1960; Reapproval November 3, 1999

Objective
To determine the free, combined, and total content of tartaric acid present in
baking powders and baking chemicals. Tartaric acid, or cream of tartar, is used
as leavening acid in baking powders and for pH adjustment and flavor
enhancement in baked goods. Tartaric acid reacts with bicarbonates to cause
release of carbon dioxide. Calculations are based on reactivity with potassium
hydroxide and sodium hydroxide and solubility of cream of tartar in reaction
mixture in terms of 0.1 N NaOH.

Apparatus
1. Gooch crucible.
2. Filter paper, large-fluted.
3. Ceramic fiber.
4. Glass fiber filters, to fit Gooch crucibles.
5. Volumetric flask, 250-ml.

Reagents
1. Phenolphthalein indicator, 1% in alcohol.
2. KOH, approximately 1N.
3. NaOH, 1N.
4. Alcohol, 80%.
5. NaOH, 0.1N, standardized.
6. Acetic acid.

Procedure
1. To 2.5 g of sample in 250-ml volumetric flask, add 100 ml water at
approximately 50°. Let stand at room temperature about 30 min, shaking occa-
sionally. Cool, dilute to mark with water, shake vigorously.
2. Filter through large-fluted paper.
3. Pipet two portions, 100 ml each, of clear filtrate into 250-ml beakers and
evaporate each to about 20 ml. To one portion, add 3.5 ml approximately 1N
KOH. Mix well and add 2 ml acetic acid. Again mix well and add 100 ml alco-
hol, stirring constantly. Treat other portion in similar manner, but use 1N NaOH
instead of KOH. Treat each mixture separately as directed below.
4. Cool to about 15°, stir vigorously about 1 min, and leave in refrigerator
overnight.
5. Collect precipitate in Gooch crucible on thin, glass fiber filter. Rinse beaker
with about 75 ml ice-cold 80% alcohol, carefully washing down sides of beaker.
Finally, wash sides of crucible with 25 ml alcohol and suck dry.

doi: 10.1094/AACCIntMethod-04-27.01
Acids AACC International Method 04-27.01
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Tartaric Acid—Quantitative Method (continued)

6. Transfer contents of crucible to original beaker with about 100 ml hot

water and titrate with 0.1N NaOH, using phenolphthalein indicator.
7. Designate titer of portion treated with KOH as A and that treated with
NaOH as B.

Calculations
% Total tartaric acid = 1.5 (A + 0.6)
% Cream of tartar = 1.88 (B + 0.6)
% Free tartaric acid = 1.5 (A – B)

In the above formulas, 0.6 represents solubility of cream of tartar in reaction

mixture in terms of 0.1N NaOH.

Reference
AOAC International. 1995. Official Methods of Analysis of AOAC International, 16th ed. Method
940.05. The Association, Arlington, VA.