Cream of tartar

Cream of Tartar

Cream of tartar (pronunciation: /ˈkriːm əv ˈtɑːrtər/), also known as potassium bitartrate or potassium hydrogen tartrate, is a byproduct of winemaking.

Etymology

The term "cream of tartar" comes from the French phrase "crème de tartre". The "cream" in cream of tartar refers to the white, creamy crystalline texture of the substance. Tartar comes from the Latin word "tartarum".

Description

Cream of tartar is a white, powdery acid that is left behind in the bottom of wine barrels after fermentation. It is often used in baking, as a cleaning agent, and for other household purposes.

Uses

In cooking, cream of tartar is used as a leavening agent in combination with baking soda. It can also be used to stabilize egg whites and prevent sugar from crystallizing in sweet dishes.

In medicine, cream of tartar has been used as a laxative and to treat bacterial infections. However, these uses are not widely accepted and may have side effects.

Related Terms

• Potassium
• Baking soda
• Fermentation
• Egg whites

External links

• Medical encyclopedia article on Cream of tartar
• Wikipedia's article - Cream of tartar

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