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Cream of Tartar
leafchem
25kgs Bag
FCC
Anhui, China
29181300
Product Description
Scientific Name: Potassium Bitartrate; Hydrogen Potassium Tartrate
Molecular Weigh: 188.18
CAS Number: 868-14-4
Character: Colorless crystals or white crystal powder with sweet and sour taste, sparingly soluble in water, freely soluble in dilute mineral acid, alkaline solution or borax solution and insoluble in acetic acid or ethanol, relative density 1.984.
Uses: Served as capacity analytical reagent, buffer and reducing agent, also as leavening agent in food industry
Packing: 25kg complex bag
Specifications US FCC(IV) (Food grade)
BASIC INFORMATION:
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
SPECIFICATION:
APPLICATION:
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.
Molecular Weigh: 188.18
CAS Number: 868-14-4
Character: Colorless crystals or white crystal powder with sweet and sour taste, sparingly soluble in water, freely soluble in dilute mineral acid, alkaline solution or borax solution and insoluble in acetic acid or ethanol, relative density 1.984.
Uses: Served as capacity analytical reagent, buffer and reducing agent, also as leavening agent in food industry
Packing: 25kg complex bag
Specifications US FCC(IV) (Food grade)
BASIC INFORMATION:
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
SPECIFICATION:
| Appearance | White, crystalline powder |
| Assay | 99.0-101.5% |
| Heavy metals | ≤ 0.002% |
| Arsenic | ≤ 0.0003% |
| Ammonia (NH3) | Passed |
| Loss on Drying | ≤ 0.5% |
| Insoluble Mater in Hydrochloric Acid | Passed |
APPLICATION:
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.
