Friday, March 29, 2013

Cream of Tartar

In food, potassium bitartrate is used for:
  • Stabilizing egg whites, increasing their heat tolerance and volume
  • Stabilizing whipped cream, maintaining its texture and volume
  • Preventing sugar syrups from crystallising
  • Reducing discoloration of boiled vegetables

Additionally it is used as a component of:

  • Baking powder and as an acid ingredient to activate baking soda
  • Sodium-free salt substitutes, in combination with potassium chloride
  • A similar acid salt, sodium acid pyrophosphate, can be confused with cream of tartar because of their common function as a component of baking powder

So there you have it folks, here are some of the functionality of Cream of Tartar.
Happy Baking! 

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