Tartaric acid can be added to beverages for a few reasons:
Flavor: Tartaric acid is a relatively strong organic acid and can contribute a sour or tart flavor to beverages. It's commonly found in grapes and bananas, and is one of the primary acids found in wine.
Acidity Regulation: It can be used to regulate the pH of beverages, which can impact flavor, color stability, and microbial stability. Acidity can affect how other flavors in the beverage are perceived, and can also inhibit the growth of certain microorganisms.
Antioxidant: Tartaric acid can act as an antioxidant, which can prevent or slow down oxidation, improving the shelf life and quality of the beverage.
Chelation: Tartaric acid can bind to metal ions that might otherwise cause off flavors or speed up spoilage reactions.
Stabilization: Tartaric acid is important in wine production for its role in the formation of potassium bitartrate crystals ("wine diamonds") that can be removed from the wine, thus preventing their formation after bottling. This makes the wine more stable and consistent.
So, while tartaric acid can impact the flavor of a beverage, its usage extends beyond just taste.
It contains Tartaric Acid, which is a derivative of Grape Juice.
Tartaric acid is naturally present in grapes and can be
extracted from grape juice or grape pomace (the solid remains of grapes after
pressing for juice). The extraction process typically involves clarification, filtration, and concentration.
To obtain tartaric acid from grape juice or grape pomace,
the following general process is typically followed: Clarification: The grape
juice or pomace is clarified to remove impurities and solids. This can be done
through settling or filtration processes.
Filtration: The clarified juice is further filtered to
remove any remaining particles or impurities.
Concentration: The filtered juice is then concentrated to
increase the tartaric acid content. This can be achieved through various
methods, such as evaporation or reverse osmosis.
Crystallization: The concentrated juice is cooled down,
leading to the formation of tartaric acid crystals. These crystals can be
separated from the liquid by filtration or centrifugation.
Purification: The obtained tartaric acid crystals may
undergo purification steps to remove any remaining impurities.
Note: Halal bans fermented wine or derivatives, Grape Juice, etc is not fermented.
20 comments:
All sodas outside the USA always needed hashgacha.
this sprite issue is nothing new.
Interesting:
OU: https://oukosher.org/halacha-yomis/cream-tartar-tartaric-acid-derived-non-kosher-wine-kosher/
"cream of tartar is kosher even though it is a byproduct of non-kosher wine."
cRc: https://www.crcweb.org/faq/faqanswerdetail.php?catid=116
"the cRc and most American Hashgachos follow the lenient approach which argues that the product is kosher as long as the mechanical drying mimics the (moisture-reducing qualities of the) 12-month air-drying."
OK: Source: https://www.ok.org/article/kosher-wine/
"n OK kosher l’mehadrin wine production, we avoid relying on heterim.
The OK decided to embark on a two-year project to produce kosher tartaric acid with the help of the kosher wineries we certify. Every mashgiach collected the ingredients necessary for producing the tartaric acid, until we had such ingredients from millions of kilos of grapes from wineries all over the country."
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Is tartaric acid the same thing as "cream of tartar" that is in many types of candies & R' Moishe was mattir?
Don't let amhaaratzus reign supreme.
Halacha permits 'veinshtein', the original term for tartaric acid.
Veinshtein is scrapings from the barrels that were "washed and dried for 12 months". The current cream of tarter is made from grape juice that is centrifuged not washed, and not dried for 12 months, יין עפרן אסור. there was no gezairah on the barrel scrapings, but a wine derivative is אסור.
Reb Moshe was never mattir, it's in Sweet N low not in candies.
Sorry 1:28 pm, but you don't know everything.
While you might be correct that the OU & their cronies are playing fast & loose to fraudulently expand R' Moshe's heter, cream of tartar is absolutely in all kinds of candies & products with egg white which tartar expands it's volume.
When on again off again kosher Ferrara Pan first got hashgocho in the 1980s, their Chuckles gummies had cream of tartar which was a bit of a tummel. The OU farentfered that R' Moshe is mattir.
There are countless other candy examples:
http://www.candyblog.net/blog/item/trader_joes_english_soft_peppermints
Sugar, Cream of Tartar and Natural Peppermint Oil
https://allcitycandy.com/products/richardson-butter-mints-12-oz-bag
cream of tartar
https://www.ccsales.net/2022/03/02/candy-whats-in-it/
Other sweeteners employed in candy manufacture include ... acid “sugar doctor,” such as cream of tartar ... affects the sweetness, solubility, and amount of crystallization in candymaking.
Chinese make much more synthetoc tartaric acid than all the grapes in the world. The machmirim don't realize that. But in Europe more of the natural wine based tartaric acid is used.
Interesting that Reb Yudel now advocates for Halal.
As if it makes a difference what the cousins do or don't do.
Unless......
https://webcache.googleusercontent.com/search?q=cache:8xfWecDs9SEJ:https://www.thedailybeast.com/tiktoks-takedown-of-a-two-faced-nyc-playboy&cd=9&hl=en&ct=clnk&gl=us
Does he contain insects or not? Do we do the Shasta test on him ? Or is he a non dislodgable insect which has no hope of getting clean unless a expert says it’s OK anyway.
Rav Shmuel Felder of Lakewood BMG does not rely on any of the commercial Hashgochas for infestation issues. Therefore he only eats vegetables and fruit that was checked by his wife. Check with her what works best, each leaf, Shmatah bedikah, both, etc.?
But the Yudel experts seem to be worthless except at the checkout counter.
Rav Eliezer Wolf: Tartaric Acid in Sprite Zero is Botul
https://matzav.com/rav-eliezer-wolf-tartaric-acid-in-sprite-zero-is-botul/
There seems to be a מחלוקת in מציאות here.
Reb Yudel quoted phantom "food chemists", who assert that the tartaric acid adds a "distinct taste", whereas Rabbi Wolf posits that it "does not contribute any taste or flavor".
https://matzav.com/rav-eliezer-wolf-tartaric-acid-in-sprite-zero-is-botul/
To solve this sprite machloikes some Rabbonim suggested to use “Tuna Bagel Tartar” instead.
That may even solve some other related issues.
Why do you say the reformulation is only in Europe & South America, laafukei USA & Israel?
https://f7k6f9k9.ssl.hwcdn.net/media/1157499/whatsapp-image-2023-07-16-at-004646.jpeg?width=435.61328125&height=716
While the heimishe rabbonei Argentina using the term Chutz LaAretz *possibly* isn't intended to include North America, it was definitely assered by Bnei Brak's Rav Landau for Israel.
Please address this & bring the Sprite headline back up to the top.
When Rabbeinu Tam & the Rashba were maikel on tartaric acid wine crystals even though they are not "Temed", this was only from the sides of wood barrels & cement tanks.
Belsky came along one day to manufacture a heter that in stainless steel vats that have no buildup on the walls, the OU can just pull whatever they want out of the wine & call it a day as "mutter lechatchila" al pi the Rishonim. Because the Rishonim never said such a thing & it's really vild, if not outrageous to claim it's the intention of the Rishonim, the better hashgochos have never agreed to Belsky.
To outline how Belsky doesn't have a leg to stand on, see Darkei Teshuva 123:54 for the shitos that the tartar is only mutter before it becomes detached from wooden barrels. See Minchas Yitzchok 7:60 from the Taz that the Rashba was only mattir wood barrels as a bedieved. It's also poshut from the Rishonim that you need certain dryness that even cRc Chicago has bavorned criticism of Belsky who totally disregards any tzrichus of dryness. cRc has a different approach to be mattir which is not so poshut either but Belsky did not use the cRc approach.
Belsky would manufacture a heter???? Nah, I'm not mekabel!
https://www.thetasteofkosher.com/substitution-for-cream-of-tartar/
What's the bezunder demand for tartar when there are substitutes that accomplish the same desired effect?
According to Prof. Klaus Roth of Freie Universität Berlin, Germany with input from Berlin Chief Rabbi Ehrenberg:
A common approach to mitigating bitter aftertaste of saccharin is the addition of potassium tartrate, a derivative of tartaric acid, commonly obtained from wine. This can cause problems for kosher certification.
For the majority of Jewish authorities, tartaric acid is regarded as kosher even when it is isolated from non-kosher wine, provided the crystals have been dried for 12 months. Drying equipment has in recent decades become much more efficient, however, and commercial tartaric acid today will have only been subjected to drying for a few days. The evaluation process thus becomes troublesome for the authorities, and various Jewish scholars, and also certifying agencies, have come to different appraisals of tartaric acid.
For desserts that don’t require cooking, as well as soft drinks, the sweetener Aspartame is generally employed: the methyl ester of a dipeptide of the two amino acids l-phenylalanine & l-aspartic acid. The requisite l-phenylalanine is today prepared synthetically, and should in principle pose no problems. Closer inspection shows, however, that in one step, microorganisms are employed. The synthesis itself leads to a 1:1 mixture of the mirror-image isomers d- and l-phenylalanine. Since only a dipeptide prepared from l-phenylalanine tastes sweet, the mixture is separated, following derivatization, with the aid of microorganisms, making it possible to proceed with the pure l-isomer. The microorganisms themselves are not the problem, since creatures invisible to the naked eye classify as both kosher & halal, but their culture medium is also not allowed to contain “impure” materials—which includes fats of impure animal origin.
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