Categories
See also...

Tartaric Acid - 500g

Tartaric Acid - 500g
Product Code: 4AMOLTARTARIC
Availability: Call to place an order
Qty: Add to Cart

In line with Food Information Regulations 2013 allergens are now highlighted in Bold within product ingredient information and nutritional information will be soon be added alongside.

 

Please note that Vin Sullivan Foods Ltd aim to provide you with as much information about all of our products as possible, including information on ingredients, allergens, nutrition, sizing, usage and storage of our products.

 

We continually update the information as provided to us by our suppliers, but as product data can change regularly, you should check for updates and refer to the packaging at all times. As we are not manufacturers we do not give any warranty as to product information received from product manufacturers or suppliers. Product brands may change from time to time depending upon availability, and we will endeavour to update the information to reflect those changes, but please confirm when ordering.

 

We provide product images, where possible, of the actual product on offer; though many of the images shown are of serving suggestions for products, or images for illustrative purposes

Tartaric Acid

Tartaric acid is a white crystalline organic compound which occurs naturally in many plants and is one of the main acids found in wine. Grapes are a significant natural source of tartaric acid and the balance of tartaric (& malic) acid in a finished wine play an important role in defining a wines character. Too much acid produces a harsh tasting wine while too low a level gives a “flat” wine. Tartaric acid also allows a wine to effectively age as it acts as a preservative.

Cream of tartar (potassium hydrogen tartrate) is obtained when tartaric acid is half neutralized with potassium hydroxide, transforming it into a salt.

In the kitchen Tartaric acid may be utilised as a “sour seasoning”(& preservative) in cordials\syrups, as an addition to accentuate flavour in sourdoughs or, as below, a thickening acidulant for cheese:

Homemade Mascarpone:

  • 600ml fresh cream,
  • 2.5g Tartaric Acid + 1tbsp water

Method

  • Warm the cream in a double boiler or thermomix, add the acidulated water and heat\stir to 80°C.
  • Remove from the heat and stir for a further 2 minutes.
  • Refrigerate overnight.
  • Drain the mix through a cheese cloth or jelly bag in the fridge for 12hrs + in order to separate the milk solids from the whey.

Pack Size

500g tub

Storage Information 

Store in cool, dry conditions in original, unopened containers. Securely reseal containers after opening.