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.
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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.
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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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