Acidity regulator (tartaric acid)

Traits

Light yellow porous solid, odorless, hygroscopic, hardly soluble in water, acidic aqueous solution. With complexation, it can be combined with potassium or calcium ions of tartrate to form soluble complexes, leaving tartrate in solution. Excessive heat is easily decomposed into tartaric acid.

3 uses

Acidity regulators can be used in canned grapes according to production needs.

4 manufacturing methods

Tartaric acid is dehydrated and polymerized at high temperatures. With tartaric acid at 168 ~ 172 °C baked 3.5h after natural cooling.

5 How to use

Tartaric acid

1. Grape juice contains 0.21% to 0.74% of potassium hydrogen tartrate or trace amounts of calcium tartrate. When it is cold, it crystallizes and is as hard as stone, so it is called tartar. Add this product to control the precipitation.

2. The complexation of potassium or calcium ions in tartrates, complexation balance exists in the sugar water, the stability coefficient is small, and precipitation may occur due to the influence of acidity, temperature and other factors.

3. Because this product is hardly soluble in water, it usually needs to be heated until it can be dissolved by boiling. Specifically, add water at 1:51, boil for 5 minutes and stir continuously. After the solution is dissolved, it is cooled to room temperature and filtered. Should be used up within 2 days.

4. When producing canned grapes, it should be added when the sugar water is cooled below 50°C, and avoid the use of metal containers.

The amount used for canned grapes, the actual use of about 20g/kg.

6 Toxicity

This product has not been abnormally changed by animal experiments.


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