Cream of tartar is a dry, powdery, acidic byproduct of fermenting grapes into wine. Its sciency name is potassium bitartrate, aka potassium hydrogen tartrate or tartaric acid (hence the commercial name).

APPLICATIONS

Natural baking powder

Cream of tartar is the basic ingredient of baking powder.

Cookies

It is used as a natural additive in the preparation of cookies, meringues, etc.

Pharmaceuticals Industry

As a diuretic and laxative

In surar substitutes

In sweeteners, to reduce the level of aftertaste

Oenology

It is used in tartaric acid stabilization. Use of potassium bitartrate in cold stabilization reduces wine cooling times to less than 24 hours, which represents a major saving in energy while ensuring fully satisfactory results.