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 (E334).
Koel en droog bewaren, 12-20°C.
Nutritional values per 100 g
|Energy||1295 kJ / 299 kcal|
|of which saturated||0 g|
|of which sugar||0 g|
- 100 g (F54460)
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.