cream of tartar


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Related to cream of tartar: baking powder

cream of tartar,

white crystalline powder. Chemically it is potassium hydrogen tartrate, KC4H5O6, the acidic potassium salt of tartaric acidtartaric acid,
HO2CCHOHCHOHCO2H, white crystalline dicarboxylic acid. It occurs as three distinct isomers, the dextro-, levo-, and meso- forms.
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. It is used as the leavening agent in baking powders. An impure form, called tartar or argol, forms naturally during the fermentation of grape juice into wine and crystallizes in the wine casks.

cream of tartar

[′krēm əv ′tärd·ər]
(organic chemistry)
References in periodicals archive ?
6 Add 5 ml (1 teaspoon) of cream of tartar to the cup marked, "Cold-Cream of Tartar.
Combine sugar, egg whites, water and cream of tartar in a bowl and whisk until foamy.
She uses cream of tartar to stabilize the egg whites, and presents an inspiring array of recipes.
Use a cream of tartar and water paste to clean porcelain.
Baking powder also contains an acidifying agent - such as cream of tartar - and starch.
Whip egg whites in a clean, dry bowl until beginning to mound, add cream of tartar and continue whipping until firm (not stiff) peaks are formed.
150g plain flour 50g caster sugar 75ml soured cream Pinch salt 3 eggs 5g bicarb of soda 25g cream of tartar (leavening agent) 100ml cold water
Place the egg whites and cream of tartar into a mixing bowl and whisk until foamy.
4) In a saucepan, combine brown sugar, corn syrup, butter and cream of tartar (don't add baking soda yet
Although you can buy cream of tartar at the grocery store, do not confuse alum in the grocery store with aluminum sulfate, which you purchase at a weaving supply store.
Cream of tartar is close to the heart of any organic chemist because the study of this compound by Louis Pasteur in 1848 was pivotal in leading to the understanding of the three-dimensional structure of molecules.