filtering unnecessary. The presence of crystals is less prevalent in red wines than in white wines. This is because red wines have a higher amount of tannin and colouring matter present as well as a higher sugar and extract content than white wines. Various methods such as promoting crystallization and filtering, removing the active species required for potassium bitartrate precipitation, and adding additives have been implemented to reduce the presence of potassium bitartrate crystals in wine. Applications In food In food, potassium bitartrate is used for: 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 Additionally, it is used as a component of: Baking powder, as an acid ingredient to activate baking soda Sodium-free salt substitutes, in combination with potassium chloride A similar acid salt, sodium acid pyrophosphate, can be confused with cream of tartar because of its common function as a component of baking powder. Baking Adding cream of tartar to egg whites gives volume to cakes, and makes them more tender. As cream of tartar is added, the pH decreases to around the isoelectric point of the foaming proteins in egg whites. Foaming properties of egg whites are optimal at this pH due to increased protein-protein interactions. The low pH also results in a whiter crumb in cakes due to flour pigments that respond to these pH changes. However, adding too much cream of tartar (>2.4% weight of egg white) can affect the texture and taste of cakes. The optimal cream of tartar concentration to increase volume and the whiteness of interior crumbs without making the cake too tender, is about 1/4 tsp per egg white. As an acid, cream of tartar with heat reduces sugar crystallization in invert syrups by helping to break down sucrose into its monomer components - fructose and glucose in equal parts. Preventing the formation of sugar crystals makes the syrup have a non-grainy texture, shinier and less prone to break and dry. However, a downside of relying on cream of tartar to thin out crystalline sugar confections (like fudge) is that it can be hard to add the right amount of acid to get the desired consistency. Cream of tartar is used as a type of acid salt that