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Tartar Chemical

Tartar Chemical Tartar Chemical
IUPAC Name
Potassium Bitartrate
HS Code
29181310
Formula
Appearance
White Crystalline Powder
Cas No.
868-14-4
Common Names
Tartar, Cream of Tartar, Potassium hydrogen tartrate, Potassium acid tartrate, Monopotassium tartrate, Potassium;(2R,3R)-2,3,4- trihydroxy-4-oxobutanoate
Packaging
- -
Category
  • Food
Sub Category
  • Others

Brief Overview

Potassium Bitartrate, also known as Tartar or Cream of Tartar is a by product obtained in the manufacturing of wine, and is processed from the potassium acid salt of tartaric acid. Cream of Tartar is mainly used in baked goods, and is also component of baking powder (as an acid ingredient to activatebaking soda) and sodium free salt substitutes.

Manufacturing Process

Potassium bitartrate crystallizes in wine casks during the fermentation of grape juice, and can precipitate out of wine in bottles. The crystals (wine diamonds) will often form on the underside of a cork in wine-filled bottles that have been stored at temperatures below 10 °C (50 °F), and will seldom, if ever, dissolve naturally into the wine.

Food Industry

  •  Stabilizing egg whites, whipped cream to maintain texture and volume
  •  Used in components of baking powders and sodium free salt substitutes Chemical Manufacturing
  •  Primary reference standard for pH buffer