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).
- 100% Tartaric acid
- 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.
- Content: 100 gram.
Ingredients: tartaric acid (E334).