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[Chemical Knowledge]：The role of potassium sodium tartrate: an indispensable high-quality food additive

Read： 950 Time：17months ago Source：Transform the World with Simplicity

In modern food production, additives are widely used to maintain the quality and stability of food. Potassium sodium tartrate is a common food additive, as an important acid regulator and stabilizer, widely used in beverages, desserts, candy and other foods. Below we will learn more about the role of potassium sodium tartrate.

1. improve food taste

potassium sodium tartrate can enhance the acidity of food, adjust the taste, improve food taste, especially in beverages and carbonated beverages play an important role. Adding an appropriate amount of potassium sodium tartrate can make the taste soft without affecting other spices, eliminate the pungent sour taste, and make people feel more comfortable and pleasant when tasting.

2. improve food texture

in pastry, biscuits, desserts and other food production, potassium sodium tartrate can make dough and cake soft and delicate, improve the texture and taste of food. In the production of bread, scones and other foods, adding an appropriate amount of potassium sodium tartrate can effectively promote the fermentation of bread, make the bread more soft, higher expansion, and improve the ductility and processability of the dough.

3. Maintain the stability of food

food in storage and transportation, will be affected by a certain temperature, humidity, mixing and other external factors, easy to lose moisture, stratification, precipitation and other phenomena. Potassium sodium tartrate can prevent food precipitation and stratification, maintain the stability of food. In addition, potassium sodium tartrate can also prevent contamination and decay, improve the shelf life of food.

4. Enhance the antioxidant activity of food

potassium sodium tartrate has certain antioxidant activity. As an antioxidant in some foods with high oil and fat content, it can effectively prevent the oxidation of fatty acids and prolong the shelf life of food. During thermal processing, it can also prevent the destruction or reduction of vitamin and pigment components in food.

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