Cream of Tartar
This is what the ingredient is.
Cream of tartar (potassium bitartrate) is an acidic byproduct of wine production. White crystalline powder.
Here is why it shows up on the label.
Acidulant and stabilizer. Used in baking as leavening acid, stabilizes whipped egg whites, prevents sugar crystallization in candy and frosting.
Here is what food agencies say.
The FDA lists it as Generally Recognized as Safe. Not specifically regulated. It is approved in the US, Europe (as E336), and Canada.
Here is what research has found.
Long history of safe use in cooking and baking. Generally recognized as safe through decades of use.
Here are a few things worth knowing.
Generally very safe. Contains potassium - very high intake could theoretically cause hyperkalemia in susceptible individuals, though food amounts are minimal. No significant health concerns.
Sources
- FDA GRAS List
- Food Science references
- Culinary textbooks
How to read this page
We publish plain facts about this ingredient so a label is easier to read. This is not medical advice, and it is not a recommendation to buy, avoid, or use anything. For a personal health question, talk with a clinician who knows your history.