Cream of Tartar Substitute 1kg

In food, Cream of Tartar is used for:
• Stabilizing egg whites, increasing their warmth tolerance and volume.
• Stabilizing whipped cream, maintaining its texture and volume
• Anti-caking and thickening
• Preventing sugar syrups from crystallizing, by causing some of the sucrose to break down into glucose and fructose
• Reducing discoloration of boiled vegetables
Additionally, it is used as a component of:
• Baking powder, as an acid ingredient to activate baking soda
• Sodium-free salt substitutes, in combination with potassium chloride
• A similar acid salt, sodium acid pyrophosphate, can be confused with cream of tartar because of their common function as a component of baking powder.