Randi Cream of tartar
- CAS Number
- 868-14-4
Randi Cream of tartar contains not less than 99.5 per cent and not more than the equivalent of 100.5 per cent of the anhydrous substance. Cream of tartar presents itself as white or almost white crystalline powder or colorless crystals. Cream of tartar is naturally present in grapes. It deposits when the wine is left to stay in tanks, especially during winter months. Cream of tartar is purified without adding any toxic or noxious chemical additives. The result is the white powder, which has always been used to make cakes. Some very famous industries today prefer to use natural products, such as cream of tartar, thus treasuring ancient traditions. Cream of tartar was well known in ancient days, ever since wine was made from grapes, since it could be gathered on the sides and at the bottom of wine vases. Alchemists used it as a flux for certain metals; Paracelsus claimed it had great therapeutic virtues, a panacea for every illness. Van Helmont explained how the cream was separated from the wine. Boerhave also identified it in grape must, and other chemists such as Libavius, Corvnus and Sola discovered the presence of potassium in it. In the VIIIth century, it was given the name of tartar, an Arabic word meaning wine deposit. Tartaric products in general today are in great demand, due to their excellent ease of digestion, in the business of improvements for bread making.
Product families
Applications
- Carbonated Drinks
- Juice & Juice Drinks
- Liquor & Spirits
- Oenology
- Bakery
- Cereals & Snacks
- Desserts & Fruit Preparations
Product Families
- Acidulants & Acidity Regulators
- Antioxidants & Preservatives
- Dough Conditioners & Flour Additives
Other characteristics
- Functions
- Acidity Regulator, Leavening Agent, Preservative
- Ingredient Name
- Potassium Bitartrate
- Labeling Claims
- Natural
- Certifications & Compliance
- Hazard Analysis Critical Control Point (HACCP)
- HACCP
Our Company applies the HACCP self-control system to guarantee our products (food additives) comply with the law and with contract specifications and prevent hygienic and health hazards, safeguarding public health.
- Markets
- Food & Nutrition
- PACKAGING
The finished product is packed in 25 kg paper bags with polyethylene inside or in 25 kg drums containing bagged product, marked as per law requirements and palletized.
- EINECS Number
- 212-769-1
- Ingredient
- Tartar Cream
- Declarations
In the formulation of cream of tartar, there are no Allergens listed in Annex II to European Regulation 1169/2011, neither by adding nor due to cross-contamination.; In accordance with the European Regulation 1881/2006, there are no Aflatoxins, Dioxins, Polycyclic Aromatic Hydrocarbons. There are not even any Pesticides, in accordance with the European Regulation 396/2005.; Cream of tartar and raw materials used for its production do not contain and do not come from Genetically Modified Organisms.; Cream of tartar does not contain, is not produced and does not come into contact with substances of animal origin.; The product is suitable for consumption by vegans and vegetarians.; Cream of tartar has Kosher and Halal certifications.
- Technology
- Food Ingredients
- Packaging Type
- Bags
- Drums
- Food Ingredients Features
- Enhanced Shelf Life
- Food Ingredients Functions
- Acidity Regulator
- Leavening Agent
- Preservative
- Certifications and Compliance
- Hazard Analysis Critical Control Point (HACCP)
- Food and Nutrition Applications
- Alcoholic Beverages
- Biscuits
- Bread
- Carbonated Drinks
- Desserts
- Fruit Juice
- Jams
- Juices
- Authorisation of the use
In accordance with European Regulation 1129/2011, the additive is authorized to be used quantum satis in all the categories; 5000 mg/kg in processed cereal-based foods and baby foods for infants and young children.
- Recommended Storage Conditions and Shelf Life
The period of minimum durability of cream of tartar is 5 years, in its original packaging sealed by the producer. As the product is hygroscopic, powders cake at different times.. Store in a cool, dry, ventilated area. Protect against physical damage. Isolate from any source of heat or ignition. Superimposing unallowed.
Technical data
Table 1 of 2
9 rows| Characteristic | Value | Unit |
|---|---|---|
| Molecular Mass | 188.18 | g/mol |
| Solubility (Water 20°C) | 6.17 | g/L |
| Solubility (Water 100°C) | 62.5 | g/L |
| Solubility (Alcol 95°C) | Insoluble | — |
| pH (Acqueous Solution 1%) | 3.4 | — |
| Melting Point | 230.0 | °C |
| Sieve analysis (Max. 1%) | min. 200 | μm |
| Sieve analysis (Max. 15%) | 100/ 200 | μm |
| Sieve analysis (Approx 40%) | 40/ 100 | μm |
Table 2 of 2
10 rows| Characteristic | Value | Unit |
|---|---|---|
| Energy value | 1034 (238) | kJ (kcal) |
| Sodium Content | max. 1 | % |
| Potassium Content | 20.5 | % |
| Calcium Content | Absent | — |
| Iron Content | max. 10 | ppm |
| Fats Content | Absent | — |
| Cholesterol | Absent | — |
| Proteins | Absent | — |
| Carboxylic acids | 79.5 | % |
| Vitamins | Absent | — |
