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cream of tartar

cream of tartar, white crystalline powder. Chemically it is potassium hydrogen tartrate, KC₄H₅O₆, the acidic potassium salt of tartaric acid. It is used as the leavening agent in baking powders. An impure form, called tartar or argol, forms naturally during the fermentation of grape juice into wine and crystallizes in the wine casks.

The Columbia Electronic Encyclopedia, 6th ed. Copyright © 2007, Columbia University Press. All rights reserved.

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