Calcium tartrate is calcium salt of tartaric acid; an acid most ordinarily originates in ripe grapes. The calcium tartrate comprises 50% tartaric acid. The solubility of calcium tartrate reduces with lower temperature, which outcomes in the formation of whitish crystal-like clusters in red wine as it triggers. The properties of calcium tartrate appear to be white powder in nature which is slightly soluble in water (from about 0.04% at 10° to about 0.2% at 85°) or alcohol. Calcium tartrate is produced from wine residues sludge and is known as a by-product of the wine industry.
The residue sludge is then purified and dried out to develop the intermediate product for the production of tartaric Acid. Wine contains naturally dissolved salts such as iron, calcium, potassium, manganese and copper which produces instability in wine. Young wine stored in the bottle will lead to crystal formation which is unappealing. The wine is stabilized to remove the precipitate formation. In the presence of calcium tartrate, the stability process of wine is slower. List of additives permitted for use in the production of wine under EU law states the use of calcium tartrate as a stabilizer. However, calcium tartrate finds its application as a preservative for fruits, vegetables, seafood; in deodorization of fish and acidity regulator.
Growing demand for food preservation in packaged food is the prime factor driving demand in the global calcium tartrate market. Rising concern among general public on the subject of hygiene and fresh food is a potential factor that further drives calcium tartrate market. Calcium tartrate is further driven by its use in confectionary. This is due to its application as an additive which is anti-caking agent which prevents formation of lumps in the bakery products. Food preservatives substitute to calcium tartrate such as sodium propionate would be a threat to calcium tartrate market. Strict guidelines by government affecting to quality with use of calcium tartrate and food safety is expected to restrain the global calcium tartrate market.
The global calcium tartrate market is divided into seven regions, namely North America, Latin America, Asia Pacific excluding Japan (APEJ), Western Europe, Eastern Europe, Japan and the Middle East and Africa (MEA). Europe holds major share in the global calcium tartrate market, owing to the popularity of high-quality wine production and consumption, producing calcium tartrate. Thus, the overall calcium tartrate market is expected to grow at high CAGR owing to the growth of wine industry across the globe. Western Europe packaged food products dynamically consumes calcium tartrate owing to strict regulations imposed by government for food preservation followed by North America. This is due to active consumption of packaged food products thereby requiring food preservative for longer shelf life.
Followed by North America is APEJ which widely consumes calcium tartrate. The high consumption is attributed to growing food industry in China and India and shift towards packaged food products. Japan’s increasing calcium tartrate price is attributed to rise in demand due to substantial increase in consumption as the region is declining in preservation of packaged food products. Calcium tartrate market in Europe and North America is expected to grow at healthy CAGR owing to the progress in consumption that has warmed up the market. The APEJ is expected to grow relatively at higher CAGR due to increase in demand for calcium tartrate owing to demand for growth in packaged food.
Calcium Tartrate Market: Prominent Participants Brenn-O-Kem, Derivados Vinicos S.A.,
Tarcol S.A., Vinicas, Inc., Chem & Pol Sp. z oo, Caviro soc. coop. Agricola, Changmao Biochemical Engineering Company Ltd., American Tartaric Products Inc, The Tartaric Chemicals Corporation, Giovanni Randi Spa.
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