Cream of tartar

Cream of tartar (potassium bitartrate) is a byproduct of winemaking. It is a white, crystalline powder that is used in cooking and baking for its ability to act as a leavening agent.

History

Cream of tartar has been used in cooking and baking for centuries. It was first discovered in the sediment left behind in wine barrels. The name "cream of tartar" comes from the Latin word "crustum," meaning "crust," and the French word "tartre," meaning "tartar," which is a reference to the tart taste of the substance.

Production

Cream of tartar is produced during the fermentation process of grape juice. The tartaric acid in the grapes crystallizes and forms a sediment in the wine barrels. This sediment is then collected and purified to produce cream of tartar.

Uses

Cream of tartar is used in a variety of ways in cooking and baking. It can be used to stabilize egg whites when making meringues or soufflés, to prevent sugar from crystallizing in candy making, and to add volume and thickness to frostings and icings. It is also a key ingredient in some types of baking powder.

Health Benefits

While cream of tartar is not typically consumed in large amounts, it does have some potential health benefits. It is a source of potassium, which is an essential mineral for the body. Some people also use cream of tartar as a natural remedy for treating heartburn and urinary tract infections, although more research is needed to confirm these uses.

See Also

• Baking powder
• Leavening agent
• Winemaking

References

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