How does cream of tartar accomplish its purpose in baking powder?

November 18th, 2009 admin

Baking powder consists of a mixture of baking soda and a substance such as cream of tartar. In the production of carbon dioxide gas, baking powder acts differently from baking soda. When water is added to baking soda, it just dissolves. But when water is added to baking powder, carbon dioxide gas is produced. What’s the purpose of cream of tartar & how does it accomplish it’s purpose?

Cream of tartar is an acidic compound. It is the mono-potassium salt of tartaric acid, which has two acidic protons. The second acidic proton can still react with the baking soda (sodium bicarbonate) to produce water and CO2.

KH[tartrate] + NaHCO3 –> NaK[tartrate] + H2O + CO2

Posted in baking Tags: Amp, Baking Powder, Baking Soda, Carbon Dioxide Gas, Cream Of Tartar, H2o, Kh, Mixture, Mono, Potassium Salt, Proton, Protons, Purpose Cream, Soda Water, Sodium Bicarbonate, Tartaric Acid

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6 Responses to “How does cream of tartar accomplish its purpose in baking powder?”

1. UC says:

   November 18, 2009 at 5:20 pm

   Cream of tartar is an acidic compound. It is the mono-potassium salt of tartaric acid, which has two acidic protons. The second acidic proton can still react with the baking soda (sodium bicarbonate) to produce water and CO2.

   KH[tartrate] + NaHCO3 –> NaK[tartrate] + H2O + CO2
   References :
   chem major
2. Fik says:

   July 19, 2011 at 10:59 pm

   I have a question. What happens when the cream of tartar reacts with baked products without any other raising agents? I mean after all, cream of tartar is weak by its own. Would you mind explaining further please?
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