Cream of Tartar is an acidic white powder. In fact, its main function is to help the protein disperse and neutralize the alkalinity of the protein, as the protein carries alkalinity. "The longer eggs are stored, the stronger the alkalinity of the protein. Therefore, foods made with a large amount of protein have an alkaline taste and a yellowish color. Adding other ingredients can neutralize the alkaline taste, and the color will also be snowy white.