Tartaric acid is a white crystalline powder used to lower the pH of foods: either to inhibit browning and preserve colour, or give a slightly more acidic taste. For example, to enhance tart flavours in sweets - particularly grapefruit, lemon and gooseberry. It also helps the gelling process along with pectin.
Use as directed by the recipe, or as follows:
- Jams, jellies, marmalades, sweetened chestnut cream and other nuts, candied petals or candied fruit - 3.5g / Kg
- Mead 1.5 to 2.50 g / litre
- Prepared meats, meat curing, canning and semi-preserved meat, 0.5 to 1 g / Kg
- Decorations, toppings, fillings for biscuits, confectionery, sauces, vinegar at pH <4.2, confectionery, chewing gum 2 to 5 g / Kg
- Soft drinks (excluding fruit juice) 3-6 g / kg
- Table olives 7-9 g / l
- Cheeses from 20 to 30 g / Kg
Ingredients: Tartaric acid E334
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