Thermal Stability of Tartrate Esters

摘要

Tartanc acid is readily available as a by-product of wine making. It is widely used as a food additive particularly in baking and drink formulation. It may also serve as a platform for the generation of nontoxic, biobased polymer additives. It has an abundance of functionality (two hydroxyls and two carboxyls) which may be utilized for the generation of both ethers and esters. As series of tartrate ether/esters have been prepared and characterized using chromatographic, spectroscopic and thermal methods. The thermal degradation behavior of these compounds has been examined using thermogravimetry and infrared spectroscopy.