Tartaric Acid

Tartaric acid is a naturally occurring organic acid found in grapes and various fruits. In the meat, dairy, and bakery industries, it is valued as an acidulant, stabiliser, and antioxidant, enhancing flavour, controlling pH, and improving product stability.

Meat: Curing blends, marinades, and flavour-enhancement systems.

Dairy: Cheese-making aids, pH adjustment in creams and yogurt.

Bakery: Leavening acids in baking powders, flavour enhancement in confections, and pH regulation in doughs.