Cream of tartar is processed from the potassium acid salt of tartaric acid. The resulting powdery acid can be used in baking or as a cleaning solution. Stabilizing egg whites, increasing their warmth tolerance and volume Stabilizing whipped cream, maintaining its texture and volume Anti-caking and thickening Preventing sugar syrups from crystallizing, by causing some of the sucrose to break down into glucose and fructose Reducing discoloration of boiled vegetables