Product name: Cream of tartar
Molecular formula： | KHC4H4O6 |
Molecular weight： | 188.18 |
CAS NO.： | 868-14-4 |
Quality standard
Appearance | White crystalline powder |
Assay | 99.0-101.0% |
Clarity | pass test |
Specific Rotation[a]D(20℃) | +32.5～+35.5° |
Heavy metal(As Pb) | ≤0.0002% |
Ammonia | Pass test |
Arsenic | ≤0.0003% |
Sulfate | ≤0.019% |
Loss on drying | ≤0.5% |
Insoluble Matter | Pass test |
Mesh size | 90% pass through 100 mesh |
Uses: used to make baking powder and medicine which is helpful to discharge excrement & urine. Adding a small amount of cream of tartar when you're beating egg whites—usually 1/8 teaspoon per egg white—speeds up the creation of foam and helps stabilize the structure of those minuscule air bubbles you're whipping up. In baking, this means mile-high meringue pies, melt-in-your-mouth meringue cookies, and angel food cakes that practically float off the plate.
Packing: 25kg net in complex bag lined with PE bag, 20mt/20'Fcl (on pallet)
Storage: Kept air-tightly in a light-proof, dry and cool place
Shelf life: 24 months
