Potassium bitartrate, known commercially as cream of tartar, is recovered from the crude argol deposits that crystallize on the inside surfaces of wine barrels and tanks during grape wine fermentation. The crude material is purified through dissolution, filtration, decolorization, and recrystallization to yield a fine, white, crystalline powder.
It is a slow-acting leavening acid that reacts with baking soda during mixing and baking to produce carbon dioxide gas for product rise. Potassium bitartrate is traditionally used in combination with sodium bicarbonate to create single-acting baking powders and is essential in classic recipes for meringue, angel food cake, and snickerdoodle cookies. The ingredient also functions as a stabilizer for egg white foams and a creaming agent in sugar confectionery.
