Tartaric Acid

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.

Applications
Fruit pastes, coulis, confits, jellies, yellow paste

Dosage
Quantum satis
As much 50% acid solution as pectin

Properties
Acidity regulator

Conservation
Protect from moisture and heat in closed packaging. Protect from light.

Certifications
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Louis François advice
For better dispersion of the acid in your preparation, use a solution of 50% water and 50% acid. Add it at the end of cooking your pectin-based jams or confectionery to prevent them from setting too quickly.

Need inspiration?
Explore Louis François "Strawberry and basil fruit jelly" recipe highlighting tartaric acid. https://louisfrancois.com/en/pate-de-fruit-fraise-et-basilic/

Any technical questions?
Please contact us: https://louisfrancois.com/contact/