Louis Francois tartaric acid is a white crystalline powder used to lower the pH of foods. It inhibits browning and preserves colour, and can also enhance acidic flavours such as lemon or gooseberry in confectionery. Also helps the gelling process along with pectin. A rough usage guide is 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
This large 1kg tub is ideal for commercial use.
Ingredients: tartaric acid E334
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