Cream of tartar (potassium hydrogen tartrate) is produced when tartaric acid is half neutralised with potassium hydroxide, transforming it into a salt.
Gives volume to beaten egg whites, when added at 0.5g per large egg white in meringues it will both speed production of & stabilise the foam.
Inhibits crystals in high sugar bakery mixes.
A key ingredient in the leavening agent “baking powder” when combined with sodium carbonate.
