Quality Control & Testing

Cream of Tartar undergoes quality checks for identity, assay or purity, pH where applicable, moisture or loss on drying, heavy metals and related impurities. The material is handled under documented GMP controls and released only after its specification results are reviewed. Available quality documentation covers COA, product specification and SDS, supported by batch records for Cream of Tartar.

Cream of Tartar Functions & Applications

Cream of tartar is potassium hydrogen tartrate, an acidic powder used in baking and sugar confectionery. One application is stabilizing whipped egg whites for meringues, where maintaining the foam is important during preparation. Another is controlling unwanted sugar crystallization in confectionery work. It can also provide the acid component of a leavening system when paired with sodium bicarbonate, rather than acting as baking soda itself. These functions depend on the recipe and processing sequence, so cream of tartar should not be replaced by a premixed baking powder without reformulation. Establish the supplied powder's food specification and test foam behavior, sweetness balance and finished texture in the intended product.

Cream of Tartar

RA870

Cream of Tartar is a ingredient ingredient used by USA brands, manufacturers, and formulators. Reveda helps businesses source Cream of Tartar with bulk and wholesale options, RFQ assistance, MOQ-based requirements, and sample requests.

$89.00

Buy Cream of Tartar Wholesale & in Bulk from Reveda in the USA.

Common Name:	Cream of Tartar
Chemical formula:	KC4H5O6
Form:	Powder
Color Appearance:	White Color Powder * (due to the nature of natural ingredients, color may slightly vary)
Mesh Size:	60 ~ 80 mesh
Certifications:	USDA, EU, Kosher
Country of Origin:	India
Product Offerings:	Cream of Tartar

Reveda is a Trusted Manufacturer and Supplier of Cream of Tartar

Cream of Tartar: Overview

Cream of tartar, chemically known as potassium bitartrate, is a powdery, acidic byproduct that forms during the fermentation of grape juice into wine. It's commonly used in cooking and baking as a leavening agent, stabilizer, and acidulant. Cream of tartar is often added to recipes to stabilize egg whites when making meringues or soufflÃ©s, preventing them from collapsing. It can also be used to give baked goods like cookies and cakes a softer texture by activating baking soda to produce carbon dioxide gas. Additionally, cream of tartar is utilized in candy-making to prevent the crystallization of sugar syrups. Beyond culinary applications, it has some household uses as a cleaning agent and descaler due to its acidic properties.

Frequently Asked Questions

What is Cream of Tartar?

Cream of Tartar is a distinct ingredient or raw material whose identity, physical form, and composition are defined by the applicable product specification.