Comparing E336I - Monopotassium tartrate vs E450IV - dipotassium dihydrogenpyrophosphate

What does cream of tartar do?

Cream of tartar (potassium bitartrate) is a mild acid that stabilizes egg whites, helps prevent sugar crystallization, and activates baking soda for leavening.

What is cream of tartar used for?

It’s used to stabilize meringues and whipped egg whites, keep syrups and candies smooth, and provide lift in baked goods when paired with baking soda (often adding a slight tang).

Does cream of tartar go bad?

It doesn’t spoil and keeps indefinitely if stored airtight and dry, though it may clump; to check potency, mix a pinch with baking soda and hot water—vigorous fizzing means it’s still good.

What does cream of tartar do in cookies?

It provides the acid to react with baking soda for rise (as in snickerdoodles), contributing to a soft, chewy texture, subtle tang, and often a crackly surface.

How to make cream of tartar?

You generally can’t make it at home—it’s purified potassium bitartrate crystallized from wine production. For recipes, use 1 tsp lemon juice or vinegar per 1/2 tsp, or replace cream of tartar plus baking soda with about 1.5 tsp baking powder.