E334 tartaric acid powder – 100 g

E334 tartaric acid – An indispensable acidic ingredient in the food industry

Tartaric acid, known as E334 in the classification of food additives, is an organic compound naturally present in many fruits, particularly grapes. This product is presented here as a white crystalline powder, odorless, pleasantly acidic, air-stable and non-hygroscopic. Packaged in 100 g kg sachets, it is a versatile ingredient used in various sectors of the food industry: confectionery, pastry-making, fruit processing and canning. Its ability to enhance flavours, stabilize colors and improve the texture of preparations makes it a precious ally for craftsmen and industrialists alike.

Controlled acidity for balanced recipes

Tartaric acid is renowned for its natural acidifying properties. On the palate, it provides a fresh, fruity sensation reminiscent of lemon or grapefruit. This acidity is particularly sought-after for its taste-enhancing effect: it intensifies aromas without masking them. It is therefore often used to accentuate the fruity profiles of sweets, jellies or jams, particularly for lemon, grapefruit, redcurrant or red berry flavors. It can also be mixed with other acidifiers such as citric acid to fine-tune the pH of preparations.

In confectionery: a taste and texture enhancer

In confectionery, tartaric acid plays a dual role. Not only does it affect taste perception, by providing a pleasant, clean acidity, but it also contributes to product structure. Used in sour candies, fruit jellies, dragées and gummies, tartaric acid improves hold and texture while balancing the sweetness profile. Thanks to its air stability and non-hygroscopicity, it integrates easily into both industrial and artisanal formulations.

Baking: an effective leavening agent

Tartaric acid is also appreciated by pastry chefs for its technical functions. When added to cake mixes or baking powders, it effectively activates leavening agents such as sodium bicarbonate. It is particularly useful for enhancing the texture of cake doughs made with low-gluten flours. The result: more airy, fluffy and homogeneous baked goods. It can also help acidify doughs intended for specific preparations such as shortbread or cookies.

For fruit processing: stabilization and preservation

Used as an acidifier in fruit processing, tartaric acid is a key ingredient in jams, marmalades, nectars, syrups and candied fruit. It regulates the pH of preparations, improving microbiological stability, while helping to preserve the natural colors of fruit. It also protects certain oxidation-sensitive vitamins such as vitamin C, prolonging the nutritional quality of finished products. Its presence also enhances gelling in pectin-based recipes.

In canning: a stabilizing additive

In the canning sector, tartaric acid is used for its stabilizing properties. It maintains the appearance, color, taste and odor of preserved foods, while acting as a pH regulator. This is particularly useful for canned vegetables, fruit, compotes or sauces, where acid-base balance is crucial to ensure long preservation without sensory degradation. It also helps preserve the nutritional value of preparations, a strong point in products aimed at quality-conscious customers.

Instructions for use and storage

E334 tartaric acid is dosed according to the type of preparation and acidity required. It is easy to add to wet or dry mixes. Its air stability and non-hygroscopic nature make it easy to store and handle in the workshop. However, it is recommended to store it in hermetically sealed packaging, away from heat and humidity, to preserve all its qualities.

An ingredient for demanding professionals

This product is aimed at bakers, confectioners, caterers, fruit processors, canning manufacturers and all gastronomy and food industry professionals looking for a safe, natural and versatile additive. Whether to improve a traditional recipe or to innovate in the creation of sweet products, E334 tartaric acid is an invaluable technical tool.