CAS number : 868-18-8 anhydrous and 6106-24-7 dihydrate
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Sodium tartrate C4H4Na2O6 is used as an emulsifier and a binding agent in food products such as jellies, margarine, and sausage casings. As a food additive, it has E number E335. It captures a very precise amount of water, it is also a common primary standard for Karl Fischer titration.
Sodium Tartrate USP NF Grade
Disodium (+)-2,3-dihydroxybutanedioic acid----CAS Number 868-18-8.
Sodium Tartrate contains not less than 99.0 percent and not more than 100.5 percent of C4H4Na2O6-2H2O, calculated on the dried basis.
A: Responds to the tests for Sodium.
B: Responds to the tests for Tartrate.
pH: between 7 and 9 (1 in 10 solution).
Loss on drying: Dry it at 150 for 3 hours: it loses between 14.0% and 17.0% of its weight.
Limit of oxalate: Dissolve 1.0 g of Sodium Tartrate in 10 mL of water, then add 5 drops of diluted acetic acid and 2 mL of calcium chloride: no turbidity develops within 1 hour. Not more than 0.1% is found.
Assay: Transfer about 250 mg of Sodium Tartrate, accurately weighed and previously dried at 150C for 3 hours, to a 250-mL beaker, and dissolve by stirring and heating to near the boiling point in 150 mL of acetic acid. Cool the solution to room temperature. Titrate with 0.1 N perchloric acid (in glacial acetic acid), determining the endpoint potentiometrically. Perform a blank determination, and make any necessary adjustments. Each mL of 0.1 N perchloric acid is equivalent to 9.703 mg of C4H4Na2O6.
Sodium Tartrate FCC Food Grade
Disodium Tartrate; Disodium L-Tartrate
C4H4Na2O6·2H2O Formula----Weight: 230.08
INS: 335----CAS Number: 868-18-8
Sodium Tartrate occurs as transparent, colorless crystals. It is the disodium salt of L(+)-tartaric acid. One gram dissolves in 3 mL of water. It is insoluble in alcohol. The pH of a 1:20 aqueous solution is between 7 and 9. Upon ignition, it emits the odor of burning sugar and leaves a residue that is alkaline to litmus and that effervesces with acids.
Identification: A sample gives positive tests for Sodium and for Tartrate
Assay: Not less than 99.0% and not more than 100.5% of C4H4Na2O6 after drying.
Lead: Not more than 2 mg/kg.
Loss on Drying: Between 14.0% and 17.0%.
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