Potassium Bitartrate CAS 868-14-4
Products Description
Potassium bitartate, also referred to as potassium acid tartrate or cream of tartar, is the potassium acid salt of l-( + )-tartaric acid. It is obtained as a byproduct of wine manufacture during the fermentation process. Approved by the FDA as a direct food substance, potassium bitartrate is used as an additive, stabilizer, pH control agent, antimicrobial agent, processing aid, or thickener in various food products.
Benefits
- Stabilize protein: When beating egg whites, adding potassium hydrogen tartrate can help stabilize the foam, increase the volume, and make it easier for the protein to maintain its structure. It is suitable for making meringues, protein cookies, soufflés, etc.
- Leaving agent: When combined with baking soda (sodium bicarbonate), potassium bitartrate can act as a leavening agent to help baked goods rise and increase softness.
- Prevent sugar crystallization: When making desserts such as syrup and frosting, adding potassium hydrogen tartar can prevent sugar crystallization and maintain the smooth taste of the dessert.
- Adjust acidity: In some recipes, potassium hydrogen tartar can help adjust the acidity and enhance the flavor of food.
Application
- Baking: Widely used in the production of meringues, cakes, biscuits, etc.
- Food Industry: Used as an acidulant and stabilizer in various foods.
- Pharmaceuticals: As an ingredient in the formulation of certain medicines.
- Cosmetics: Sometimes used in cosmetics as a stabilizer.
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