TARTARIC ACID - LOUIS FRANÇOIS - 1 kg

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.