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 (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 (G42905)