Baking ingredients
Tartaric Acid
In food, tartaric acid is used for stabilizing egg whites, increasing their heat tolerance and volume, preventing sugar syrups from crystallizing, natural preserving, raising agent (in combination with baking soda).
Do not confuse Tartaric Acid with Cream of Tartar. Tartaric Acid can for example be used to conserve jam and protein after baking. It’s also used for boiling icing (merengue foam).
Tartaric Acid
Tartaric acid (E334).
Koel en droog bewaren, 12-20°C.
Halal certified
Nutritional values per 100 g
| Energy | 1295 kJ / 299 kcal |
| Fat | 0 g |
| of which saturated | 0 g |
| Carbohydrate | 0 g |
| of which sugar | 0 g |
| Protein | 0 g |
| Salt | 0 g |
- 100 g (G42905)
Used in cooking and baking as a natural preserving, but also for stabilizing egg whites. Can be used as raising agent in combination with baking soda.