One of the mysteries of the English language finally explained.
A white crystalline acidic compound obtained as a byproduct of wine fermentation and used chiefly in baking powder.
- ‘Add cream of tartar to the whites while beating; the acid stiffens and coagulates the egg-white protein, strengthening the walls of the bubbles.’
- ‘The commercial production of tartaric acid begins with potassium hydrogen tartrate obtained as a waste product from the wine industry.’
- ‘Potassium bitartrate, also known as cream of tartar, is a weak organic acid.’
- ‘Addition of an acid such as citric acid (found in lemon juice) or cream of tartar (which contains tartaric acid) also enhances inversion.’
- ‘Other examples are bicarbonate of soda, cream of tartar, calcium oxalate, and saltpetre.’
cream of tartar/ˌkrēm əv ˈtärdər/
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