>Does anyone have any advice,pro or con,on using tartaric acid in sugar syrup?
>It is advertised in the Betterbee catalog this year.The ad states that "when
>added to sugar syrup,helps to keep the sugar in solution and makes it easier
>for the bees to metabolize the sugar."  Any comments? Thanks
>                            Garry Libby    [log in to unmask]
>
 
 
This is also known as  cream of tartar, and is used in combination with
sodium bicarbonate to produce baking powder.>(  Am I correct in this??)  If
this is accurate, then it is used in some icings (cooked) to prevent
granulation ;of the sugar.  (FWIW)
 
        EDW