Cream of Tartar Substitute 1kg

<p>In food, Cream of Tartar is used for:</p><p>•<span style="white-space:pre"> </span>Stabilizing egg whites, increasing their warmth tolerance and volume.</p><p>•<span style="white-space:pre"> </span>Stabilizing whipped cream, maintaining its texture and volume</p><p>•<span style="white-space:pre"> </span>Anti-caking and thickening</p><p>•<span style="white-space:pre"> </span>Preventing sugar syrups from crystallizing, by causing some of the sucrose to break down into glucose and fructose</p><p>•<span style="white-space:pre"> </span>Reducing discoloration of boiled vegetables</p><p>Additionally, it is used as a component of:</p><p>•<span style="white-space:pre"> </span>Baking powder, as an acid ingredient to activate baking soda</p><p>•<span style="white-space:pre"> </span>Sodium-free salt substitutes, in combination with potassium chloride</p><p>•<span style="white-space:pre"> </span>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.</p><div><br></div>