| Potassium bitartrate, also known as potassium hydrogen tartrate, with formula KC4H5O6, is a chemical compound with a number of uses. It is the potassium acid salt of tartaric acid (a carboxylic acid). Especially in cooking, it is also known as cream of tartar.
It is used as a component of baking powders and baking mixes, as mordant in textile dyeing, as reducer of chromium trioxide in mordants for wool, as a metal processing agent that prevents oxidation, as an intermediate for other potassium tartrates, as a cleaning agent when mixed with a weak acid such as vinegar, and as reference standard pH buffer. Medical uses include as a cathartic, as a diuretic, and as a veterinary laxative and diuretic.
It is produced as a byproduct of winemaking by purifying the precipitate that is deposited in wine barrels. It arises from the tartaric acid and potassium naturally occurring in grapes.
In culinary applications, potassium bitartrate is valued for its role in stabilizing egg whites, which enhances the volume and texture of meringues and soufflés. Its acidic properties prevent sugar syrups from crystallizing, aiding in the production of smooth confections such as candies and frostings. When combined with baking soda, it acts as a leavening agent, producing carbon dioxide gas that helps baked goods rise. Additionally, potassium bitartrate is used to stabilize whipped cream, allowing it to retain its shape for longer periods. |
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| InChI=1S/C4H6O6.K/c5-1(3(7)8)2(6)4(9)10;/h1-2,5-6H,(H,7,8)(H,9,10);/q;+1/p-1/t1-,2-;/m1./s1 |
| KYKNRZGSIGMXFH-ZVGUSBNCSA-M |
| [K+].O[C@H]([C@@H](O)C([O-])=O)C(O)=O |
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food anticaking agent
An anticaking agent that is used to reduced the tendency of particles of food to adhere to one another.
plant metabolite
Any eukaryotic metabolite produced during a metabolic reaction in plants, the kingdom that include flowering plants, conifers and other gymnosperms.
antimicrobial agent
A substance that kills or slows the growth of microorganisms, including bacteria, viruses, fungi and protozoans.
raising agent
A food additive which liberates gas so as to increase the volume of a dough or batter, resulting in a lighter and softer finished product.
food acidity regulator
A food additive that is used to change or otherwise control the acidity or alkalinity of foods. They may be acids, bases, neutralising agents or buffering agents.
food humectant
A humectant that is used as a food additive to prevent foodstuffs from drying out.
food stabiliser
A food additive that is used to preserve the structure of food.
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food anticaking agent
An anticaking agent that is used to reduced the tendency of particles of food to adhere to one another.
laxative
An agent that produces a soft formed stool, and relaxes and loosens the bowels, typically used over a protracted period, to relieve constipation. Compare with cathartic, which is a substance that accelerates defecation. A substances can be both a laxative and a cathartic.
raising agent
A food additive which liberates gas so as to increase the volume of a dough or batter, resulting in a lighter and softer finished product.
food acidity regulator
A food additive that is used to change or otherwise control the acidity or alkalinity of foods. They may be acids, bases, neutralising agents or buffering agents.
food humectant
A humectant that is used as a food additive to prevent foodstuffs from drying out.
food stabiliser
A food additive that is used to preserve the structure of food.
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View more via ChEBI Ontology
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potassium (2R,3R)-3-carboxy-2,3-dihydroxypropanoate
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acid potassium tartrate
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ChemIDplus
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cream of tartar
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ChemIDplus
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monopotassium tartrate
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ChemIDplus
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potassium acid tartrate
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ChemIDplus
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potassium bitartrate
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ChemIDplus
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potassium hydrogen tartrate
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ChemIDplus
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potassium L-bitartrate
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ChemIDplus
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potassium L-tartrate
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ChemIDplus
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tartar
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ChemIDplus
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tartar cream
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ChemIDplus
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tartaric acid monopotassium salt
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ChemIDplus
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Faccla
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ChemIDplus
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Faccula
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ChemIDplus
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Faecla
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ChemIDplus
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Faecula
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ChemIDplus
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868-14-4
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CAS Registry Number
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ChemIDplus
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