Moreover, the longer the eggs are stored, the stronger the alkalinity of protein will be, and the food made of a large amount of protein will have an alkaline taste and turn yellow. Adding Tata powder can not only neutralize the alkaline taste, but also make the color whiter. If you don't have tata powder, you can also use some acidic raw materials such as white vinegar instead, but the dosage should be considered because the acidity of these juices is different.
Extended data
Tata powder is determined according to the amount of eggs, because the purpose of Tata powder is to reduce the ph value of egg white, so it should be calculated according to the amount of egg white. The dosage of tata powder is generally 0.6% ~ 1.5% of the whole egg, and it is added together with the sugar in the egg white.
Benefits 1: Neutralize the alkalinity of protein and make the cake taste better and mellow!
Benefit 2: Help protein rise, make the bubble stable and lasting, and make the cake white.
Benefit 3: increase the toughness of the product, make the product softer and the cake smoother and softer.
Baidu Encyclopedia-Tatafen