Cream of tartar, a staple ingredient in many American kitchens, has been a topic of interest for many home cooks and bakers. While its uses are well-documented, the composition of US cream of tartar remains a mystery to many. In this article, we will delve into the world of cream of tartar, exploring its history, production process, and most importantly, its ingredients.
A Brief History of Cream of Tartar
Cream of tartar, also known as potassium bitartrate, has been used for centuries in various applications, from cooking and baking to medicine and winemaking. The substance was first discovered in the 7th century by the Arabs, who used it to clean and stabilize wine. The name “cream of tartar” is derived from the Latin word “tartarum,” meaning “tartar,” a reference to the substance’s tart flavor.
From Wine to Baking: The Evolution of Cream of Tartar
Initially, cream of tartar was used primarily in winemaking to remove impurities and improve the clarity of wine. However, as its uses expanded, it became a staple ingredient in many American kitchens. In the 19th century, cream of tartar began to be used in baking, particularly in the production of meringues, souffles, and cakes. Its ability to stabilize egg whites and improve the texture of baked goods made it an essential ingredient for many bakers.
The Production Process of US Cream of Tartar
US cream of tartar is typically produced from the sediment of wine barrels, which is rich in potassium bitartrate. The production process involves several steps:
Harvesting and Processing
The sediment from wine barrels is harvested and processed to extract the potassium bitartrate. This is done through a series of filtration and centrifugation steps, which separate the potassium bitartrate from other impurities.
Purification and Crystallization
The extracted potassium bitartrate is then purified and crystallized to produce a white, crystalline powder. This powder is the cream of tartar that is commonly used in cooking and baking.
What is US Cream of Tartar Made From?
Now that we have explored the history and production process of US cream of tartar, let’s take a closer look at its composition. US cream of tartar is typically made from:
Potassium Bitartrate
Potassium bitartrate, also known as potassium hydrogen tartrate, is the primary ingredient in US cream of tartar. This naturally occurring substance is found in the sediment of wine barrels and is responsible for the characteristic tart flavor of cream of tartar.
Other Ingredients
In addition to potassium bitartrate, US cream of tartar may contain other ingredients, such as:
- Anti-caking agents: These agents, such as silicon dioxide or calcium silicate, are added to prevent the cream of tartar from becoming lumpy or caking.
- Fillers: Some cream of tartar products may contain fillers, such as cornstarch or tapioca flour, to add bulk and improve texture.
US Cream of Tartar vs. European Cream of Tartar
While US cream of tartar is made from potassium bitartrate, European cream of tartar may be made from a different substance, known as tartaric acid. Tartaric acid is a naturally occurring substance found in grapes and is often used in European winemaking.
Key Differences
The main difference between US cream of tartar and European cream of tartar is the primary ingredient. US cream of tartar is made from potassium bitartrate, while European cream of tartar is made from tartaric acid. This difference in composition can affect the flavor and texture of baked goods and other recipes.
Conclusion
In conclusion, US cream of tartar is a versatile ingredient with a rich history and a unique composition. Made from potassium bitartrate, US cream of tartar is a staple ingredient in many American kitchens, used in a variety of applications, from baking and cooking to medicine and winemaking. By understanding the production process and composition of US cream of tartar, home cooks and bakers can better appreciate the role this ingredient plays in their recipes.
References
- “The Oxford Companion to American Food and Drink” by Andrew F. Smith
- “The Cambridge World History of Food” by Kenneth F. Kiple and Kriemhild Conee Ornelas
- “The Science of Cooking” by Peter Barham
- “The Joy of Cooking” by Irma S. Rombauer
Note: The references provided are a selection of sources used to research the topic and are not an exhaustive list.
What is US Cream of Tartar and how is it used in cooking?
US Cream of Tartar, also known as potassium bitartrate, is a white crystalline powder extracted from the sediment of wine barrels. It has been a staple ingredient in many recipes for centuries, particularly in the United States. In cooking, US Cream of Tartar serves several purposes, including stabilizing egg whites, improving the texture of meringues and souffles, and enhancing the flavor of various desserts.
One of the primary uses of US Cream of Tartar is in meringue-based recipes, where it helps to strengthen the egg whites and create a stable foam structure. It is also commonly used in combination with baking soda to create a leavening agent that releases carbon dioxide gas, causing baked goods to rise. Additionally, US Cream of Tartar can be used to add a tangy flavor to desserts like cakes, cookies, and frostings.
What is the composition of US Cream of Tartar?
US Cream of Tartar is primarily composed of potassium bitartrate, a potassium salt of tartaric acid. The powder is usually a byproduct of the winemaking process, where it is collected from the sediment of wine barrels. The composition of US Cream of Tartar can vary depending on the source and production method, but it is generally a mixture of potassium bitartrate and other minor impurities.
The exact composition of US Cream of Tartar can be broken down into its chemical components, which include potassium ions, tartrate ions, and water molecules. The powder typically contains around 16.5% potassium ions, 83.5% tartrate ions, and a small amount of water. The remaining impurities can include other minerals and compounds that are present in the wine sediment.
Is US Cream of Tartar safe for consumption?
US Cream of Tartar is generally considered safe for consumption in small quantities. It has been used as a food ingredient for centuries, and the US FDA has recognized it as a safe food additive. However, excessive consumption of US Cream of Tartar can cause gastrointestinal problems, such as stomach upset, diarrhea, and nausea.
It is essential to note that US Cream of Tartar can interact with certain medications, such as antacids and blood thinners, and may not be suitable for individuals with certain medical conditions, such as kidney disease. Pregnant or breastfeeding women should also consult their healthcare provider before consuming US Cream of Tartar. As with any food ingredient, moderation is key, and it is recommended to follow the recommended dosage and usage guidelines.
Can I substitute US Cream of Tartar with other ingredients?
While US Cream of Tartar has a unique set of properties that make it an essential ingredient in many recipes, there are some substitutes that can be used in a pinch. One common substitute is lemon juice or white vinegar, which can provide a similar acidity and help to stabilize egg whites. However, these substitutes may not provide the same texture and structure as US Cream of Tartar.
Another possible substitute is cream of tartar powder from other countries, such as France or Italy. However, it is essential to note that these powders may have a different composition and potency than US Cream of Tartar, and may not be suitable for all recipes. In general, it is recommended to use US Cream of Tartar for best results, especially in recipes where its unique properties are crucial.
How do I store US Cream of Tartar to maintain its potency?
To maintain the potency of US Cream of Tartar, it is essential to store it properly. The powder should be kept in an airtight container, away from light, heat, and moisture. A cool, dry place, such as a pantry or cupboard, is ideal for storing US Cream of Tartar.
It is also recommended to keep US Cream of Tartar away from strong-smelling ingredients, as it can absorb odors easily. The container should be tightly sealed after each use, and the powder should be used within a year of opening. If stored properly, US Cream of Tartar can maintain its potency for several years.
Can I make my own US Cream of Tartar at home?
While it is technically possible to make your own US Cream of Tartar at home, it is not a recommended or practical process. US Cream of Tartar is typically produced through a complex process involving the sediment of wine barrels, which is difficult to replicate at home.
Additionally, homemade US Cream of Tartar may not have the same purity and potency as commercial products, which can affect the quality of your baked goods. Unless you have access to a winemaking facility and the necessary equipment, it is recommended to purchase US Cream of Tartar from a reputable supplier.
What are some common recipes that use US Cream of Tartar?
US Cream of Tartar is a versatile ingredient that can be used in a variety of recipes, from meringues and souffles to cakes and cookies. Some common recipes that use US Cream of Tartar include lemon meringue pie, angel food cake, and snickerdoodles. It is also a key ingredient in many frosting and icing recipes, where it helps to stabilize the sugar and egg whites.
In addition to these classic recipes, US Cream of Tartar can also be used in more modern desserts, such as meringue-based cookies and cakes. It can also be used to add a tangy flavor to savory dishes, such as sauces and marinades. With its unique properties and versatility, US Cream of Tartar is an essential ingredient in many professional and home bakers’ pantries.