| Customization: | Available |
|---|---|
| Nutritional Value: | Nutritional |
| Storage Method: | Normal |
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| Product Introduction Tartaric acid is a white crystalline organic acid that occurs naturally in many fruits, most notably in grapes, but also in bananas, tamarinds and citrus. Its salt, potassium bitartrate, commonly known as cream of tartar, develops naturally in the process of winemaking. It is commonly mixed with sodium bicarbonate and is sold as baking powder used as a leavening agent in food preparation. The acid itself is added to foods as an antioxidant and to impart its distinctive sour taste. |
Name of index |
BP98 |
E-332(ii) |
Description |
White, hygroscopic, granular powder or transparent crystals |
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Identification |
Positive tests for citrate and for potassium |
|
Appearance of solution |
Clear and colourless |
-- |
Assay(on anhydrous basis),% |
99.0_101.0 |
≥99.0 |
Chloride ,≤ppm |
50 |
-- |
Heavy metals ( As Pb ) ,≤ppm |
10 |
5 |
Sodium,≤% |
0.3 |
-- |
Oxalates,≤% |
0.03 |
0.01 |
Sulphates,≤% |
0.015 |
-- |
Acidity or Alkalinity |
Passes test |
-- |
Easiest carbonated substances |
Not deeper than standard |
-- |
Loss on drying(180°C,4h) |
4.0-7.0 |
≤6% |
pH(5% aqueous solution) |
7.5-9.0 |
|
Arsenic(As),≤ppm |
-- |
1 |
Lead(Pb),≤ppm |
-- |
1 |
Mercury(Hg),≤ppm |
-- |
1 |
Characters: Ivory or straw yellow powder or granular solid which is easily soluble in hot water. It is a non-ionic emulsifier with HLB value of 8-10. Applications: It can produce strong effects such as emulsification, dispersing and aging resistance, so it can be used as good emulsifier and dispersant. (1) It can increase the springiness, toughness and gas-holding capability of dough effectively, reduce its softening degree, increase volume of bread and steam bread, and improve their organization and structure. (2) It can react with amylose to delay and prevent the food aging. (3) It can be used in cream to make it smoother and finer. (4) It can be used in butter and concentrated butter to prevent oil separating and enhance its stability. (5) It can also be sued in sugar, syrup and spices. (6) It can be used in non-dairy creamer to make the emulsion homogeneous , stable and supple in mouth. Usage: (1) Put this product in warm water at about 60ºC to get paste shaped substance, and then use it in appropriate proportion. (2) Dissolve this product in oils or fats homogeneously before further processing. (3) Directly mix it with flour for use. Recommended Addition Amount: Addition maximum is 1.0% for raw dried flour products and raw wet products, while 5.0% for non-dairy creamers. The addition amount can be changed based on production need for cream and fermented milk. |
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