Cream of tartar

Potassium bitartrate, also known as potassium hydrogen tartrate, is the potassium salt of tartaric acid and is commonly known as cremor tartar or cream of tartar. It occurs as a colourless or white solid and is odourless at room temperature.

This compound is used in combination with sodium bicarbonate as a baking powder. In the presence of water, its mild acidity causes the bicarbonate to hydrolyse, generating carbon dioxide gas and contributing to the leavening process.

Cream of tartar has several applications in the food industry, including:

• Stabilisation of egg whites: it increases the volume and heat tolerance of egg whites.
• Stabilisation of whipped cream: maintains the consistency and volume of whipped cream.
• Anti-caking agent and thickener: used to prevent agglomeration and provide consistency to certain food products.
• Prevention of crystallisation in sugar syrups: prevents unwanted crystal formation in sugar syrups.
• Reduction of colour loss in boiled vegetables: helps maintain the colour of vegetables during the boiling process.
• Sodium-free salt: in combination with potassium chloride, it can be used as a sodium-free alternative in food.

Cream of tartar plays a versatile role in food preparations, providing various functions ranging from leavening to stabilising and thickening various products.