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AACC Approved Methods of Analysis, 11th Edition - AACC Method 04-28.01. Free or Combined Tartaric Acid -- Qualitative Method

AACC Approved Methods of Analysis, 11th Edition

Acids

AACC Method 04-28.01
Free or Combined Tartaric Acid -- Qualitative Method

VIEW METHOD

Objective
To determine the presence of tartaric acid, either free or combined, in baking powders and baking chemicals, in the presence of phosphates. Tartaric acid, or cream of tartar, is used as leavening acid in baking powders and for pH adjustment and flavor enhancement in baked goods. Tartaric acid reacts with bicarbonates to cause release of carbon dioxide.