Description
Cream of tartar, or tartartic acid, is a byproduct from the fermentation of grapes into wine.
Uses
Cream of tartar is used to stabilize beaten egg whites and to make baking powder.
Origins
The potassium salt of tartaric acid used to stabilize egg whites in baking. The chemical names are potassium acid tartrate, potassium hydrogen tartrate, and potassium bitartrate.
Color
Fine white powder
Flavor & Aroma
Mostly flavorless and odorless
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