Potassium bitartrate

Potassium bitartrate, also known as cream of tartar, is a byproduct of winemaking. It is an acid salt that has a number of uses in cooking and other fields.

Chemical properties

Potassium bitartrate (chemical formula KC4H5O6) is a white, crystalline powder. It is a byproduct of the fermentation process in winemaking, where it crystallizes on the inside of wine barrels. The crystals are then collected and purified to produce the commercial product.

Potassium bitartrate is an acid salt, which means it is the product of a reaction between an acid and a base. In this case, the acid is tartaric acid and the base is potassium hydroxide.

Uses

Potassium bitartrate has a number of uses in cooking, particularly in baking. It is used as a leavening agent in some recipes, where it reacts with baking soda to produce carbon dioxide gas and help dough rise. It can also be used to stabilize egg whites and prevent sugar from crystallizing in candy making.

In addition to its culinary uses, potassium bitartrate has applications in other fields. For example, it is used in the production of potassium hydrogen tartrate, which is used in the manufacture of mirrors. It is also used in the production of tartar emetic, a compound used in the treatment of certain medical conditions.

Safety

Potassium bitartrate is generally considered safe for consumption. However, like all substances, it can be harmful if consumed in large amounts. Symptoms of potassium bitartrate overdose can include nausea, vomiting, diarrhea, and abdominal pain.

See also

• Tartaric acid
• Winemaking
• Leavening agent