Cream of tartar (potassium hydrogen tartrate) is produced when tartaric acid is half neutralised with potassium hydroxide, transforming it into a salt. Gives volume to beaten egg whites, when added at 0.5g per large egg white in meringues it will both speed production of & stabilise the foam. Inhibits crystals in high sugar bakery mixes. A key ingredient in the leavening agent “baking powder” when combined with sodium carbonate.
