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Cream of Tartar
Cream of Tartar. Potassium acid tartrate, KHC4H4O6, an acid salt that is one of the fastest reacting leavening acids (q.v.) and, for this reason, finds only limited application in commercial baking powders (q.v.). Its use in baking is now restricted mostly to angel food cake (q.v.) in which it enhances the white crumb (q.v.) color.