“The Great Uprising: How a Powder Revolutionized Baking”, Smithsonian. Potassium Acid Tartrate, Technical Evaluation Report. ![]() Meets the specifications of the Food Chemical Codex (FCC) 3rd edition.The ingredient has no limitations other than Good Manufacturing Practices.As an anticaking agent, antimicrobial agent, formulation aid, humectant, leavening agent, pH control agent, processing aid, stabilizer, thickener or a surface-active agent.In the United States, cream of tartar (potassium acid tartrate) is affirmed as a Generally Recognized as Safe (GRAS) food substance for use under the following conditions: 5Ĭream of tartar also works well in cookie recipes with high sugar content like snickerdoodles, and produces a nice chewy cookie texture by its ability to control sugar re-crystallization. Optimum use of cream of tartar in angel food cake is ¼ tsp per egg white.Compared to other leavening acids, it has a milder and more pleasant taste.1 ApplicationĬream of tartar finds use in cake and cookie recipes as a leavening agent and a stabilizer. Hot water will dissolve cream of tartar from the sediment and once filtered and cooled, pure crystals of potassium acid tartrate remain. 4 Commercial ProductionĬream of tartar is obtained by extracting the sediment that is removed from clear wine, argol. ![]() Cream of tartar helps the egg white proteins denature and form a foam, yet keeps the proteins from bonding too tightly and collapsing.3Ģ1 grams of potassium are present in 100 grams of cream of tartar.
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