https://www.cookipedia.co.uk/wiki/index.php?action=history&feed=atom&title=Cream_of_tartarCream of tartar - Revision history2026-04-04T01:16:37ZRevision history for this page on [[Cookipedia]]MediaWiki 1.45.1https://www.cookipedia.co.uk/wiki/index.php?title=Cream_of_tartar&diff=157644&oldid=prevChef at 17:04, 16 December 20122012-12-16T17:04:24Z<p></p>
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[[Image:Cream of tartar.jpg|thumb|200px|right|Cream of tartar]]<br />
'''Cream of tartar''' (potassium bitartrate or potassium hydrogen tartrate) is a by product of winemaking. It is the potassium acid salt of tartaric acid.<br />
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===Culinary use===<br />
In food, potassium bitartrate is used for:<br />
* Stabilizing [[egg whites]], increasing their heat tolerance and volume;<br />
* Preventing [[sugar]] syrups from crystallising;<br />
* Reducing discolouration of boiled [[vegetables]];<br />
* Frequent combination with [[baking soda]] (which needs an acid ingredient to activate it) in formulations of [[baking powder]].<br />
* Commonly used in combination with potassium chloride in sodium-free [[salt]] substitutes<br />
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A similar acid salt, sodium acid pyrophosphate, is confused with cream of tartar due to their similar function in baking powder.<br />
===Occurance in wine===<br />
Potassium bitartrate crystallises in wine casks during the fermentation of grape juice. In wines bottled before they are fully ripe, it can precipitate on the side of the bottle in a sort of crust, thus forming what is called "crusted wine".<br />
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This crude form (known as '''beeswing''') is collected and purified to produce the white, odorless, acidic powder used for many culinary and other household purposes.<br />
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==See also==<br />
* [http://chiotsrun.com/2010/02/06/homemade-baking-powder/ Make your own baking powder (''Chiot's run'')]<br />
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