Potassium Acid Tartrate, Technical Evaluation Report.

Meets the specifications of the Food Chemical Codex (FCC) 3rd edition.

The ingredient has no limitations other than Good Manufacturing Practices.

As an anticaking agent, antimicrobial agent, formulation aid, humectant, leavening agent, pH control agent, processing aid, stabilizer, thickener or a surface-active agent.In the United States, cream of tartar (potassium acid tartrate) is affirmed as a Generally Recognized as Safe (GRAS) food substance for use under the following conditions: 5Ĭream of tartar also works well in cookie recipes with high sugar content like snickerdoodles, and produces a nice chewy cookie texture by its ability to control sugar re-crystallization. Optimum use of cream of tartar in angel food cake is ¼ tsp per egg white.Compared to other leavening acids, it has a milder and more pleasant taste.1 ApplicationĬream of tartar finds use in cake and cookie recipes as a leavening agent and a stabilizer. Hot water will dissolve cream of tartar from the sediment and once filtered and cooled, pure crystals of potassium acid tartrate remain.

4 Commercial ProductionĬream of tartar is obtained by extracting the sediment that is removed from clear wine, argol. Cream of tartar helps the egg white proteins denature and form a foam, yet keeps the proteins from bonding too tightly and collapsing.3Ģ1 grams of potassium are present in 100 grams of cream of tartar. Stabilizes recipes that require whipped egg whites, such as meringues and angel food cake.It prevents icings from getting a grainy texture and keeps them smooth and glossy. To control the size of sugar crystals in icings by regulating the inversion of sucrose.Once baking powder is incorporated into a dough, the moist warm environment causes an acid and base reaction that produces carbon dioxide bubbles which lighten the texture of a baked good.1 As the acid component of baking powder, a dry mixture of sodium carbonate and acid.Some of the key functions of cream of tartar for bakers are: In the 1840s an English chemist, Alfred Bird, combined cream of tartar with baking soda to make the first product resembling baking powder. It gained popularity in the baking industry when acids were needed to react with baking soda. Therefore, it was first discovered as crystals on the inside of a wine container. Because of its low cold water solubility, it crystalizes and forms a sediment during the wine making process. Potassium acid tartrate occurs naturally in grapes.

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