Cream of Tartar: Uses, Properties and Health Effects
Cream of tartar is a natural byproduct of winemaking, composed mainly of potassium bitartrate. It is widely used in cooking, baking, food production, and has historical applications in medicine.
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Cream of tartar is a natural byproduct of winemaking, composed mainly of potassium bitartrate. It is widely used in cooking, baking, food production, and has historical applications in medicine.
What is Cream of Tartar?
Cream of tartar (chemical name: potassium bitartrate or potassium hydrogen tartrate, formula: KHC4H4O6) is a naturally occurring salt of tartaric acid. It forms as a byproduct during the alcoholic fermentation of grape juice, crystallizing on the walls of wine barrels and bottles. In its purified, powdered form, it appears as a fine white powder with a mildly acidic taste and is widely used in food preparation and industry.
Origin and Production
Cream of tartar forms during wine fermentation when potassium ions and tartaric acid combine and crystallize at low temperatures. The raw crystalline material, known as wine lees or crude tartar, is collected from the inside of wine barrels, purified, and ground into a fine powder. This process yields a food-grade product suitable for culinary and industrial use.
Composition and Properties
- Chemical name: Potassium bitartrate / potassium hydrogen tartrate
- E-number: E336 (monopotassium tartrate), approved as a food additive in the EU
- Appearance: White, odorless powder with a mildly sour taste
- Solubility: Poorly soluble in cold water, better soluble in hot water
- pH value: Mildly acidic (approximately 3.5-4.5 in aqueous solution)
Culinary and Food Industry Uses
Cream of tartar has a wide range of applications in cooking, baking, and food manufacturing:
- Baking powder component: When combined with baking soda (sodium bicarbonate), cream of tartar releases carbon dioxide gas, which causes doughs and batters to rise. Cream of tartar-based baking powder is a phosphate-free alternative to conventional baking powder.
- Stabilizing whipped egg whites: A small amount (approximately 1/4 teaspoon per 2 egg whites) helps stabilize beaten egg whites, producing a firmer, glossier meringue.
- Preventing sugar crystallization: In candies, syrups, and icings, cream of tartar inhibits unwanted recrystallization of sugar, resulting in a smoother texture.
- Acidulant: It is used as a mild acidifying agent in various food products to regulate pH levels.
- Winemaking: Cream of tartar is used to adjust the acidity of wines during production.
Medical and Health Relevance
Historically, cream of tartar was used as a laxative and to support kidney function. In modern medicine, its direct therapeutic use is limited; however, it is found as an excipient in some pharmaceutical preparations and as an acidifying agent. Potassium bitartrate provides potassium, an essential mineral important for heart function, muscle activity, and electrolyte balance. The amounts consumed through food use are, however, too small to significantly contribute to overall potassium intake.
Safety and Tolerability
Cream of tartar is considered safe and well-tolerated in the amounts typically used in food. It is gluten-free and vegan. Individuals with kidney disease or elevated blood potassium levels (hyperkalemia) should avoid consuming large quantities, as potassium bitartrate may influence potassium balance. When used as directed as a food additive (E336), no known health risks exist for the general population.
Household Uses
Beyond the kitchen, cream of tartar is valued as a natural cleaning agent. It can be combined with other household substances to clean metal surfaces, remove scale deposits, or serve as a mordant in textile dyeing.
References
- European Food Safety Authority (EFSA): Re-evaluation of potassium tartrates (E 336) as food additives. EFSA Journal, 2020.
- Belitz, H.-D.; Grosch, W.; Schieberle, P.: Food Chemistry. 4th edition, Springer, Berlin, 2009.
- U.S. Food and Drug Administration (FDA): GRAS Notice Inventory - Potassium Bitartrate. FDA, 2021.
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