Natural Cream Of Tartar

Cream of tartar is a powdered, acidic salt that forms as a byproduct of winemaking. It is the potassium acid salt of tartaric acid, a naturally occurring organic acid found in grapes and other fruits. It is purified and ground into a fine white powder for use in food.

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 when whipping them for meringues and angel food cakes. It can be found in baked goods like cookies, cakes, and breads.

Cream of tartar is generally recognized as safe (GRAS) by the FDA for food use. It is a source of potassium. JECFA has evaluated it and set an acceptable daily intake. While generally safe in typical food amounts, excessive intake could potentially lead to digestive upset or electrolyte imbalances due to its potassium content. No significant health controversies are associated with its use in food.