Leavening Cream Of Tartar

Cream of tartar is a white, acidic powder that is a byproduct of winemaking. It is the potassium salt of tartaric acid, a naturally occurring acid found in grapes and other fruits. It is typically purified and sold as a fine powder.

Cream of tartar is primarily used as a leavening agent in baking, reacting with baking soda to produce carbon dioxide gas, which makes baked goods rise. It also helps stabilize egg whites for meringues and prevents sugar crystallization in candies and frostings. It is commonly found in baked goods, spice mixes, and some processed foods.

Cream of tartar is generally recognized as safe (GRAS) by the FDA for use in food. It is a source of potassium and may have some antioxidant properties. JECFA has evaluated it and set an acceptable daily intake. While generally safe in typical food amounts, very high intakes could potentially cause digestive upset or affect potassium levels.