Can pregnant women eat tartar powder?

We know that pregnant women are a very special group. We must take good care of their lives and provide good care for them in terms of food, clothing, housing and transportation. In particular, the diet of pregnant women is an issue we should pay most attention to. We need to know what is suitable for pregnant women and what they should not eat. The diet of pregnant women must follow certain dietary rules and they cannot take tonics blindly.

So can pregnant women eat tata powder? If we want to know the answer to this question, we must first understand what tata powder is, what are the uses of tata powder, what are the benefits and side effects of eating tata powder.

Cream of tartar is an acidic white powder that is a food additive. Its main use in cake shops is to help beat egg whites and neutralize the alkalinity of egg whites when making cakes, because egg whites are very alkaline. Moreover, the longer the eggs are stored, the more alkaline the egg whites become. Foods made with a large amount of egg whites have an alkaline taste and a yellowish color. Adding cream of tartar can not only neutralize the alkaline taste, but also make the color whiter. If you don't have cream of tartar, you can use some acidic ingredients such as lemon juice, orange juice or white vinegar instead, but be careful about the amount you use because the acidity of these juices varies. Generally speaking, one teaspoon of tartar powder can be replaced by one tablespoon of lemon juice or white vinegar, but the amount of protein should be reduced by about ten grams. When using white vinegar, you don’t have to worry about the vinegar smell, as it neutralizes the alkalinity of the egg white and is not very noticeable after baking. It is rarely used in home production.

Interpretation of baking ingredients - Cream of tartare (application of cream of tartare in cakes) Cream of tartare - its chemical name is potassium hydrogen tartrate, which is one of the essential raw materials for making chiffon cake.

Chiffon cake uses egg white to rise. Egg white is alkaline with a pH value of 7.6. Egg white can form fluffy and stable foam only in an acidic environment, that is, when the pH value is between 4.6 and 4.8. Only after it has risen can a large amount of other ingredients be added. Chiffon cake is made by mixing the egg whites and egg yolks separately. After the egg whites are stirred and fluffed, they need to be mixed into the egg yolk batter. If tartare powder is not added to the egg whites, they can be whipped, but when added to the egg yolk batter, they will sink and cannot take shape. So you can use this property of tartar powder to achieve the best results.

In the above article, we introduced that pregnant women need dietary care. Pregnant women should know what is suitable for them to eat and what they should not eat randomly. The tartrate powder mentioned above is a common food additive. Pregnant women are best not to eat tartrate powder, which is not good for the body.