По-научному это должно называться как-то типа тартрат калия или винокаменная соль калия (не по-научному - винный камень, как уже писали), хотя не уверена, что кто-нибудь это так называет. Похоже, что лимонный сок или лимонная кислота тоже сработают, поскольку дело именно в кислоте. Кстати, если речь идет о печении, а не стабилизации взбитых белков, то пекарский порошок прекрасно заменяет и соду, и винный камень.
Baking powder consists of baking soda, one or more acid salts (cream of tartar and sodium aluminum sulfate) plus cornstarch to absorb any moisture so a reaction does not take place until a liquid is added to the batter.
Adjusting egg white pH to 6.5 by adding an acid ingredient increases foam stability to heat, because the acid makes foam less prone to over-coagulation. Egg whites naturally have a pH of about 8.7 to 9.0. Increasing the acidity of egg whites makes it more difficult for egg-white protein molecules to bond too tightly. This keeps the foam loose and elastic, and stable enough to hold air cells, allowing the air cells to expand well when heated. This results in better volume. Acids also can enhance the whiteness of egg-white foam.
Cream of tartar (acid potassium tartarate or dipotassium L-tartarate) is the most commonly used acid ingredient in the baking industry. Usage level is about one teaspoon for every eight to 12 egg whites. Combined with baking soda, cream of tartar makes baking powder, acting as the acidulant. Other weak acids, such as lemon juice and vinegar, can also stabilize egg-white foams by lowering pH.
"If you thought that science was certain - well, that is just an error on your part." Richard Feynman
- Cream of tartar.
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- тартарский крем?
