Tartaric acid
Applications : Fruit pastes, coulis, confits, jellies, yellow paste
Properties : Acidifier
Dosage : Make a 50% citric acid solution and add to the preparation until the desired pH is reached.
The
product in detail
Description
Like other organic acids, tartaric acid is used as an acidifier, lowering and stabilizing the pH of confectionery, baked goods (toppings, fillings), fruit juices and soft drinks, as well as preserves and sauces (mustard and other savory sauces).
By acidifying the medium, it also acts as a bacteriostatic agent.
It enhances aromas and accentuates the tangy flavour of fruit in confectionery, drinks and ice cream.
Its ability to form complexes with a stabilizing action on vitamins and colorants enables it to stabilize the organoleptic qualities (taste, color, etc.) and nutritional qualities of preserves (fruit, vegetables, fish, etc.).
Its hygroscopicity is reduced, but it solubilizes easily in water and alcohol.
Finally, tartaric acid can also be used as a component of baking powder and as a dough acidifier.
Dosage and application
Quantum satis
As much 50% acid solution as pectin
Packaging and storage
Packaging options
- 150g (article code: 10105)
- 1kg (item code: 110A)
- 25kg (item code: 11100 F)
Protect from moisture and heat in closed packaging. Protect from light.
Applications
Applications on offer
Fruit pastes, coulis, confits, jellies, yellow paste
Do you have any questions about this product?
Louis François tip
For better dispersion of the acid in your preparation, use a solution of 50% water and 50% acid. Add it at the end of cooking your pectin-based jams or confectionery to prevent them from setting too quickly.
Basics