Tartaric acid is a necessary food additive that is usually combined with baking soda to act as a leavening agent in recipes. Except for untreated foods, it can be used in all food types. Natural sources of tartaric acid include grapes, apricots, oranges, bananas, avocados, and tamarinds. Tartaric acid has a stronger, more astringent flavour than citric acid. Although it is most commonly found in grapes, it can also be found in apples, cherries, papaya, peach, pear, pineapple, strawberries, mangos, and citrus fruits.
Tartaric Acid is most commonly found in foods containing cranberries or grapes, such as wines, jellies, and confectioneries. Tartaric acid is produced commercially from wine industry waste and is more expensive than most acidulants, including citric and malic acids.
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