Cream of tartar occurs naturally in grapes. Because of its low cold-water solubility, it crystalizes and forms a sediment during the wine making process. Therefore, it was first discovered as crystals on the inside of a wine container.
It gained popularity in the baking industry when acids were needed to react with baking soda. In the 1840s an English chemist, Alfred Bird, combined cream of tartar with baking soda to make the first product resembling baking powder.
Cream of tartar is a pH regulator and tartaric acid stabilizer in wine production, is used in food as additive, leavening agent for baking powder, cosmetic area, pharmaceutical, laboratory and metal products.
Other main applications of cream of tartar including: Sweetener, Soft drinks, Tooth paste.
Cream of tartar
