Quality Inspection for Food Sweetener Aspartame - Tartaric Acid – Bohua
Quality Inspection for Food Sweetener Aspartame - Tartaric Acid – Bohua Detail:
Tartaric acid is a white crystalline organic acid that occurs naturally in many plants, most notably in grapes. Its salt, potassium bitartrate, commonly known as cream of tartar, develops naturally in the process of winemaking. It is commonly mixed with sodium bicarbonate and is sold as baking powder used as a leavening agent in food preparation. The acid itself is added to foods as an antioxidant and to impart its distinctive sour taste.
Packaging & Shipping
Packaging : 25kg/bag,20mt/20′FCL
Lead Time: 10 days after receiving prement
Storage: Store in a cool and dry place and Keep away from strong light and heat
Shelf life: 2 years
Food Industry
As acidifier and natural preservative for marmalades, ice cream, jellies, juices, preserves, and beverages.
As effervescent for carbonated water
As emulsifier and preservative in the bread-making industry and in the preparation of candies and sweets.
Oenology
Used as an acidifier. Used in musts and wines to prepare wines that are more balanced from the point of view of taste, the result being an increase in their degree of acidity and a decrease in their pH content.
Pharmaceuticals Industry : Used as an excipient for the preparation of effervescent tablets.
Ponstruction Industry : Used in cement, plaster, and plaster of Paris to retard drying and facilitate the handling of these materials.
Cosmetics Industry :Used as a basic component of many natural body crèmes.
| Items | Specifications |
| Appearance: | White crystals or crystalline powder |
| Identification: | Conforms |
| Clarity and color of Solution: | Conforms |
| Assay: | 99.0 – 101.0% |
| Chloride(Cl-): | 50 ppm max |
| Sulfate(SO42-): | 150 ppm max |
| Loss on drying: | 11.0 – 13.0% |
| Heavy metals(Pb): | 10 ppm max. |
| Oxalate: | 300 ppm max. |
| Alkalinity: | Conforms |
| Readily carbonisable substances: | Conforms |
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By Michelle from Poland - 2017.08.21 14:13
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By Frank from Oslo - 2018.06.09 12:42