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Cream of Tartar is used as a home and kitchen remedy to help treat high blood pressure, urinary tract infection, sore throat and arthritis. Cream of Tartar (Potassium bitartrate, Potassium hydrogen tartrate) is an acidic salt that is most commonly used for baking and cooking purposes. Cream of tartar is best known for helping stabilize and give more volume to beaten egg whites. It is an ingredient in some brands of baking powder.
It can be used in all kinds of foods except untreated foods. Tartaric acid naturally occurs in plants like grapes, apricots, apples, bananas, avocados and tamarinds. It is added in foods giving a sour taste and serving as an antioxidant.It is popularly used to enhance the quality and stability of a variety of foods. Tartrates or, tartaric acid crystals are colourless and odourless with acidic savour.Usage. Tartar cream is typically used to stabilize egg white, and also an essential ingredient in baking powder. The sour taste of tartaric acid is responsible for the tartness of wine.t is also added to foods to give a sour taste. Tartaric acid is popularly used in fruit and vegetable juices, soft drinks, confectionary, and others. Mexican cuisine has embedded tartaric acid in most of its recipes. It was introduced to Mexico around 16th century by foreign colonists.