Tartaric Acid
Tartaric acid is often used in food as a natural preservative, for example when making jam. Tartaric acid also stabilizes egg whites and increases their heat resistance and volume. It is therefore often used when making meringue foam and to preserve egg whites after baking. Finally, it prevents crystallization of sugar syrups and, in combination with baking soda, it’s a leavening agent.
Tartaric Acid
Weinsäure.
Kann Spuren enthalten von: Ei, Milch, Schalenfrüchte.
Store in a cool, dark place, 12-20°C.
Nährwerte pro 100 g
| Energie | 1295 kJ / 299 kcal |
| Fett | 0 g |
| davon gesättigte Fettsäuren | 0 g |
| Kohlenhydrate | 0 g |
| davon Zucker | 0 g |
| Eiweiß | 0 g |
| Salz | 0 g |
- 100 g (F54820)
Don’t confuse tartaric acid with cream of tartar! FunCakes has both cream of tartar and tartaric acid in its range. Although these two products are used in a similar way, they are not exactly the same. Check your recipe carefully to see which of these two ingredients you need.