In food, tartaric acid is used for stabilizing egg whites, increasing their heat tolerance and volume, preventing sugar syrups from crystaling, natural preservatig, raising agent (in combination with baking soda).
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Not to be confused with Cream of Tartar. Tartaric Acid can for example be used to conserve jam and protein after baking. Also used for Boiling Icing (merengue foam).
Ingredients: tartaric acid (E334).
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