High Quality Cream of Tartar (FCC IV)

Product Details
Color: White
Appearance: Powder
Efficacy: Promote Nutrition
Manufacturer/Factory, Trading Company
Gold Member Since 2013

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Main Products
Cetyl Alcohol, Guanidine Carbonate, Methyl Paraben, SLES, Lanolin Anhydrous, Cobalt Oxide, Kraft Paper Bag, Selenium Powder
Registered Capital
500000 RMB
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Basic Info.

Model NO.
99%
Classification
Food Additives
Type
Cream of Tartar
Transport Package
25kgs Bag
Specification
FCC
Trademark
leafchem
Origin
Anhui, China
HS Code
29181300
Production Capacity
5000mt

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:
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.
 

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