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Q
is cream of tarter a thickener
I'm a seasoned industrial engineer with a keen interest in machine learning. Here to share insights on latest industry trends.
Cream of tartar, a byproduct of wine production, is not a thickener but rather a stabilizing agent and leavening acid. It stabilizes egg whites, increasing their heat tolerance and volume, and prevents sugar syrups from crystallizing. In baking, it's often combined with baking soda to act as a leavening agent, creating carbon dioxide gas which makes baked goods rise. While it can improve the texture and stability of foods, its role is distinct from thickeners like flour or cornstarch, which increase the viscosity of liquids by forming a gel.
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