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Tartaric Acid is a white crystalline organic acid that occurs naturally in many plants, most notably in grapes. Its salt, potassium bitartrate, commonly known as cream of tartar, develops naturally in the process of winemaking. It is commonly mixed with sodium bicarbonate and is sold as baking powder used as a leavening agent in food preparation. The acid itself is added to foods as an antioxidant and to impart its distinctive sour taste.
Function:
1) Acidity Regulators.
Application:
1) It is used in bread, buns, and many other yeast-leavened bakery products at levels of 0.2-0.6% (based on flour weight).
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