High Quality Food Grade Cream of Tartar (FCC IV)
CAS NO.: 868-14-4
Structural Formula: HOOC(CHOH)2.COOK
Molecular Formula: KHC4H4O6
Molecular Weight: 188.17
Standard: FCC IV
Certificates: ISO, KOSHER, HALAL
|Appearance||White, crystalline powder|
|Heavy metals||≤ 0.002%|
|Loss on Drying||≤ 0.5%|
|Insoluble Mater in Hydrochloric Acid||Passed|
One of the best known uses for cream of tartar is for stabilizing egg whites while whipping them. A pinch of cream of tartar added while the whites are being whipped will strengthen the matrix of bubbles and help prevent the egg foam
from collapsing too quickly. The tartar also helps to increase the volume of the egg foam and keeps them bright and white. Cream of tartar is also often added to baked products to help activate the alkaline baking soda.
25kg net weight in plastic bag with PE bag inside.
Kept in tightly closed containers, it should be stored in a dry and ventilative warehouse, kept away from moisture and heat. Furthermore, it should be stored separately from poisonous substances.