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!