Product Description
Tartaric acid is a white crystalline organic acid that occurs naturally in many plants, most notably in grapes. Its salt, potassium bitartrate, commonly known as cream of tartar, develops naturally in the process of winemaking. It is commonly mixed with sodium bicarbonate and is sold as baking powder used as a leavening agent in food preparation. The acid itself is added to foods as an antioxidant and to impart its distinctive sour taste.
Tartaric is an alpha-hydroxy-carboxylic acid, is diprotic and aldaric in acid characteristics, and is a dihydroxyl derivative of succinic acid.
Features and Applications:
With emulsification, stability, anti-aging, preservation and so on. Used in bread, pastry, cream, hydrogenated vegetable oil, dairy products and other products.
1. To improve the emulsifying properties, to prevent oil and water separation, as emulsifiers and dispersants.
2. Increase the dough gluten, increase the volume, improve the structure, soft texture, to prevent aging.
3. To form a complex with starch to prevent the loss of starch swelling and improve the gelatinization properties of starch.
4. For the end of fat, improve the stability of the emulsion to prevent oil and water separation. For cream, make the cream soft and delicate.
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