In confectionery and candy making, cream of tartar is commonly used as the acidulant, with typical amounts in the range of 0.15-0.25 % of the sugar's weight.
2.
Other common variations will include brown mustard seeds which are fried till they pop, black peppercorns ( a local tropical product ) and vinegar as the acidulant instead of, or with, the acid fruits.
3.
The main forms of tartrates used commercially are pure crystalline tartartic acid used as an acidulant in non-alcoholic drinks and foods, cream of tartar used in baking, and Rochelle Salt, commonly used in electroplating solutions.
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