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Cream of Tartar

Cream of TartarCream of TartarThe potassium salt of tartaric acid used to stabilize egg whites in baking. It is obtained as a by product of wine manufacture.  The chemical names are potassium acid tartrate, potassium hydrogen tartrate, and potassium bitartrate.Spices,Herbs and Spices,Spices and Flavors,521000023614 out of 5 stars, based on 1 user reviews

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Overview

The potassium salt of tartaric acid used to stabilize egg whites in baking. It is obtained as a by product of wine manufacture.  The chemical names are potassium acid tartrate, potassium hydrogen tartrate, and potassium bitartrate.

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