Cream of tartar naturally forms during grape fermentation into wine, where it may appear as a white powder on the walls of wine barrels or on cork stoppers. In the food industry, it is mainly used in the form of cream of tartar (tartaric acid) and potassium bicarbonate (baking powder) to increase the volume and lightness of baked goods.
Cream of tartar and its derivatives have several important functions in confectionery:
Leavening: As mentioned, cream of tartar is used in conjunction with baking soda (sodium bicarbonate) as a baking powder. When heated or mixed with moist ingredients, a chemical reaction occurs producing carbon dioxide, causing the dough or batter to rise.
Stabilization of egg whites (both chicken and plant-based alternatives): Cream of tartar is often added to egg whites when whipping them into a foam. It helps stabilize the structure of the whites by increasing their acidity, allowing them to whip better and maintain air bubbles, which is key for making meringues, marshmallows, and other fluffy confectionery products.
Prevention of sugar crystallization: In the making of caramels, fondants, icings, and syrups, cream of tartar can be added to prevent sugar crystallization. Tartaric acid helps break down sugar crystals, ensuring a smooth and uniform texture.
Enhancement of color and flavor: Cream of tartar can help enhance the color and flavor of fruit products, such as in jellies or fruit fillings. It maintains an acidic environment, which improves taste properties and also preserves the bright color of the fruit.
Package Weight: 50 g
Ingredients: Potassium hydrogen tartrate (E336i)
Nutritional Values per 100 g: Energy value: 0.485 kcal/2.03 kJ, total fat: 0 g, of which saturated fatty acids: 0 g, carbohydrates: 0 g, of which sugars: 0 g, fiber: 0 g, protein: 0 g, salt: <0.0375 g.
Storage: Store in a dry and cool place.
