Cream of Tartar
Cream of Tartar FCC, also known as Potassium Bitartrate or Potassium Acid Tartrate, is a by-product of the winemaking process. It forms inside wine barrels during fermentation, whereby a process happens so that tartaric acid is produced. Tartaric acid is a naturally occurring substance in grapes and other tart fruits.
Cream of Tartar is popular in a variety of recipes. Cream of Tartar stabilizes egg whites to prevent eggs from collapsing. It is added to baked goods to help activate baking soda as it forms soda when mixed with the baking powder.
Common Applications
- ✓ Baking: leavening agent in baking powder, stabilizes egg whites for meringues and soufflés
- ✓ Confectionery: prevents sugar crystallization in candy and frosting
- ✓ Food Additive: pH buffer and anti-caking agent in dry mixes
- ✓ Specialty Uses: metal leveling agent and photographic chemical processing
Typical Specifications
|
Grade |
Food Grade |
|
CAS Number |
868-14-4 |
|
Formula |
KC₄H₅O₆ |
|
Appearance |
White crystals or powder |
|
Odor |
Odorless |
|
Solubility |
Slightly soluble in cold water; more soluble in hot water |
|
Country of Origin |
USA |
|
Packaging |
55 lb bag (net weight) |
|
Shelf Life |
2-3 years when stored properly sealed |
Handling & Storage
Store in a cool, dry place away from heat and moisture. Keep bags sealed when not in use to maintain quality and shelf life. Use standard PPE (gloves, eye protection) when handling in bulk. Review SDS prior to use and follow your site's EHS procedures.
Synonyms: Cream of Tarter, E 336, Potassium Acid Tartrate, Potassium Bitartrate, Potassium Hydrogen Tartrate
