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Potassium bitartrate, also known as cream of tartar and potassium hydrogen tartrate, has formula KC4H5O6. It is a by product of wine making.
of tartar is obtained when tartaric acid is half neutralized with
potassium hydroxide, transforming it into a salt. Grapes are the only
significant natural source of tartaric acid, and cream of tartar is
obtained from sediment produced in the process of making wine.
Cream of tartar is best known in our kitchens for helping stabilize and give
more volume to beaten egg whites. It is the acidic ingredient in some
brands of baking powder. It is also used to produce a creamier texture
in sugary desserts such as candy and frosting, because it inhibits the
formation of crystals. It is used commercially in some soft drinks,
candies, bakery products, gelatin desserts, and photography products.
Cream of tartar can also be used to clean brass and copper cookware.
Cosmetic Uses: Bath Balms, Lotions and topical applications
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