Yes, cream of tartar does indeed have acid.
Cream of tartar, scientifically known as potassium bitartrate or potassium hydrogen tartrate, is a fine, white powder derived as a byproduct of winemaking. It is essentially purified tartaric acid. Therefore, it's considered an acid, much like vinegar or citrus fruits, although much milder.
Think of it this way:
- What it is: Potassium bitartrate (a salt of tartaric acid).
- Where it comes from: A natural byproduct of winemaking.
- Why it's acidic: Because it is an acid salt of tartaric acid.
In baking, this acidity is crucial for several reasons, including:
- Stabilizing egg whites: It helps create a firmer, more stable meringue.
- Preventing sugar crystallization: It keeps sugar from clumping in candies and syrups.
- Activating baking soda: When combined with baking soda (an alkali), it creates carbon dioxide gas, which helps baked goods rise.
Therefore, the presence of tartaric acid is precisely what makes cream of tartar useful in culinary applications. It's not just "having acid," it is an acid salt.
