Cream of Tartar
Cream of Tartar FCC, also known as Potassium Bitartrate or Potassium Acid Tartrate, is a by product of the winemaking process. It forms inside wine barrels during fermentation, whereby a process happens so that tartaric acid is produced. Tartaric acid is a naturally occurring substance in grapes and other tart fruits.
Cream of Tartar is popular in a variety of recipies. Cream of Tartar stabilizes egg whites to prevent eggs from collapsing. It is added to baked goods to help activate baking soda as it forms soda when mixed with the baking powder.
- Anti Caking Agent
- Baking
- Baking Powder
- Buffer
- Food Additive
- Leveling Agent
- Photographic
- Whipped Cream
Synonyms: Cream of Tarter, E 336, Potassium Acid Tartrate, Potassium Bitartrate, Potassium Hydrogen Tartrate
Appearance: White Crystals or Powder
CAS: 868-14-4
55 Lb Bag
