| Wine, food (including diacetyl tartaric
acid esters of monoglycerides) and
beverages accounted for approximately
70% of the world consumption of tartaric
acid in 2006; global consumption in these applications is forecast to grow
at an average annual rate of 2.8% during 2006–2011. Other applications
for tartaric acid include cement and gypsum (as a set-retardant and antisolidifying
agent in the production of plaster and cement, as well as an anticaking agent
in gypsum processing), effervescent antacids and as a synthetic intermediate
for pharmaceuticals.
The following pie chart shows world consumption of tartaric acid:
World growth prospects for tartaric acid in wine, food and beverages are good.
The main factors behind this growth are:
Growing demand for wine in all regions, but particularly in Asia.
Desire for convenience (increased popularity of processed foods and ready-to-drink
beverages).
New beverage and food introductions, mainly fruit-flavored beverages and foods,
including ethnic and exotic fruit flavors and flavor blends. Tartaric acid
is typically used with other acidulants to provide the right balance of flavor
and cost. Nutritional and fortified beverages and foods are also expected to
increase demand for tartaric acid.
Food safety (preservation); longer shelf lives are anticipated as more food
and beverages are consumed days or weeks after production.
Consumption of tartaric acid in food/beverages in developing markets, including
Asian countries, is expected to grow as demand for processed food and ready-to-drink
beverages, along with improving living standards, continues to increase. |
