POTASSIUM BITARTRATE
cream of tartar

Potassium bitartrate, also known as potassium hydrogen tartrate, with formula KC₄H₅O₆, is a byproduct of winemaking. In cooking, it is known as cream of tartar. It is processed from the potassium acid salt of tartaric acid (a carboxylic acid). The resulting powdery acid can be used in baking or as a cleaning solution (when mixed with an acidic solution such as lemon juice or white vinegar). In food, potassium bitartrate is used for: stabilizing egg whites, increasing their warmth tolerance and volume; stabilizing whipped cream, maintaining its texture and volume; anti-caking and thickening; preventing sugar syrups from crystallizing, by causing some of the sucrose to break down into glucose and fructose; and reducing discoloration of boiled vegetables.