Cream of Tartar | Tartaric Products

Cream of Tartar is a fine powder also known as Potassium Bitartrate manufactured from natural raw materials. It comes from a natural crystalline acid deposited on the inside of the wine barrels at the cellars. Our Natural Cream of Tartar is a food grade product and it is FSSC 22000 certified products by SGS and it is also Kosher certified. The company has the registration number for the "Food and Drug Administration (FDA)", which allow us to export our goods to USA.

Manufacturing production process is followed by an exhaustive quality control guided through the expertise of our technical staff.

Main applications of Cream of Tartar

Used in the wine industry for cool stabilization of wine tartrate, for the manufacturing of baking powder due to his buffer effect and in pharmaceutical food industries.

Wine stabilizer

Used as seed material for cold stabilization and to reduce the PH in some wines. Using Cream of Tartar for the stabilizing of wine tartrate, reduces wine cooling time to less than 24 hours, which represents an important saving in energy ensuring satisfactory results.

Pharmaceuticals industry

Used as diuretic and laxative.

Natural baking powder

Due to his buffer effect, Cream of Tartar is used as the acid ingredient being the most natural baking powder in the market. It is superior to other substitutes because the taste is more pleasant and does not leave any alkaline trace in the dough.

Bakery and confectionery

Used as a natural additive in the preparation of meringues, cookies, angel cakes, etc.

Sweeteners

Used to reduce the level of aftertaste.

Fireworks

Soft drinks

Tooth paste

Clock and Watch-making

Treatment of metals

Chemical characteristics of Cream of Tartar

Identification

Synonims

- Potassium Acid Tartrate
- Monopotassium Tartrate
- Butane dioïc acid, 2,3- dihydroxy-, [R-(R*, R*)]- monopotassium salt
- L(+) Tartaric Acid monopotassium salt
- Potassium bitartrate
- Potassium hydrogen Tartrate

Chemical formula

Chemical formula: C₄H₅KO₆
Molecular mass: 188.18

Identification numbers

EC number: 212-769-1
CAS number: 868-14-4
Merck Index number: 7391
Refraction index: 1.511

Physical properties

Characteristics

Description: colorless crystals, white powder
- White crystalline Powder
- Nice acidic taste
- Odourless
Relative Density: D²⁰₄ (Kg/l) 1.954
Melting Point: 250º C
Specific Rotation: [α] ²⁰_D +32º (C = 10% in N_aOH 1N)
Descomposition at: t > 250º C
pH at 20º C in water (saturated solution): 3.5 Solubility in water:
at 20º C: 5.7g/1000 ml.
at 100º C: 61g/1000 ml.
Heat of Combustion: -275.1 Kcal/mol
Crystalization system: Diamond-shaped crystals

Ingredients

Content: 99.7% C₄H₅ KO₆

Principal impurities: Meets the limits established in the most recent editions of the FCC, BP, USP, European Directive and the Oenology Code.

Storage - Stability

Cream of Tartar must be kept in an airtight packing and stocked in a dry place, away from humidity and in normal conditions of temperature.

It is a stable compound which does not alter with time if those advises are respected. An use by date is although given according to the regulation, it is two years.

Articles about Cream of Tartar

How Cream of Tartar Helped Invent Modern Baking

This humble ingredient reshaped the way we bake. So what is cream of tartar, anyway? And what does it do in cakes, muffins, and meringues?
Read full article

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Natural Cream of Tartar