Potassium acid tartare is a by-product of the wine industry. It is used to stabilize egg whites and in making sugar syrups to prevent crystallization. As well, it lowers the ph in certain batters such as Angel Food Cake.
Cream of Tartar is a natural, pure ingredient left behind after grape juice has fermented to wine.
After wine is made, the acid left in the wine barrels is processed into cream of tartar. Add cream of tartar to egg whites in the beginning stages of beating for more stability and volume.
It acts as a raising agent when combined with bicarbonate of soda. Sometimes it is used to help stabilise the beating of egg whites, as in meringue.
a salt used especially in baking powder
Potassium bitartrate, this is the assistant most often used with alum, iron, or tin mordants on silk and wool. Cream of Tartar helps to soften fibers when harsh mordants are used. It can also help brighten yellows and reds.
Acidic powder used as an additive to meringue to stabilize egg whites and for heat tolerance. Used as leavening agent most commonly with baking soda to make baking powder and an ingredient in syrups to prevent crystallization.
Raising agent which is an ingredient of baking powder and self-raising flour.
Potassium hydrogen tartrate. Sugar of lead Lead acetate.
Cream of tartar is an acid that helps to stabilise beaten egg whites and prevents them from collapsing.
A powdery acid that comes from deposits inside wine barrels. It is added to candy and frostings for a creamier consistency and to egg whites before beating to improve stability and volume.
an acidic powder extracted during wine making, stabilizes egg whites and increases their heat tolerance. It also prevents sugar syrups from crystallizing and is combined with baking soda to make commercial baking powder.
The common name for potassium bitartare, a by-product of wine-making. Its is a major ingredient in baking powder and is used to stabilize beaten egg whites.
Natural fruit acid in the form of a fine white powder. Used in making baking sodas and as a stabilizer.
A natural fruit acid in the form of a fine white powder derived from a crystalline deposit found inside wine barrels. Used as the acid in some baking sodas. Also used in frostings, candies, and as an egg white stabilizer.
An acidic, white powder that can be used to make baking powder.
A fine white powder derived from a crystalline acid deposited on the inside of wine barrels. Cream of tartar is added to candy and frosting mixtures for a creamier consistency, and to egg whites before beating to improve stability and volume. It's also used as the acid ingredient in some baking powders.
Cream of tartar (potassium hydrogen tartrate) is a...
