Cream Of Tartar / Potassium Hydrogen Tartrate
Cream of tartar is a dry, powdery, acidic byproduct of winemaking that is used in a variety of baking recipes, ranging from cookies to cakes to frosting. Cream of tartar is one of the most adaptable baking ingredients, making cookies chewy, egg whites billowy, and toilets gleam.
Molecular Formulae- KC4H5O6
Alternative Names- Potassium hydrogen tartrate, Potassium acid tartrate, Monopotassium tartrate
Purity of the Ingredients- 99%
Country of Origin- India
BENEFITS AND APPLICATIONS-
- Cream of Tartar is arguably best known for imparting flavor to cookies, such as the acidity it contributes to snickerdoodles, giving them their distinctive tang.
- It is also well-known for its ability to keep egg whites from separating by preventing egg proteins from combining, resulting in a silky, billowy meringue.
- It also prevents sugar crystallization, which means it can improve simple syrup and the chewy texture of cookies.
- It is an excellent metal and porcelain cleaner.
- Cream of tartar is used in food preparation as an emulsifier and pH control ingredient.
- It is used as a laxative for medicinal purposes.
HOW IT WORKS-
- It works as a common precipitant in protein crystallography.
- It works as an emulsifier and pH control agent for food items.
CONCENTRATION AND SOLUBILITY-
- It is recommended that it be used at a concentration of 5-10%.
- It is soluble in water and slightly soluble in alcohol.