Potassium Acid Tartrate commonly called Cream of Tartar is L(+) Tartaric Acid monopotassium salt. Its chemical composition has been put in evidence at the XVIII century thanks to the studies of Margraff, Scheele and Berzelius. It is found at the natural state in several fruits and especially in grapes. That compound not very soluble crystallises itself on the sides of the wine vats during the alcoholic fermentation. That collected residue is used as raw material in the manufacture of refined cream of tartar which is obtained by successive purifications of the crude product.
The raw materials of Cream of tartar
- 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
Product conform to main pharmacopeia (Ph Eur, USP, NF, JP…) food codex (Reg. 2012/231/EC,FCC,JFAS….) and international enological codex.
Forms and presentations
Cream of Tartar is marketed in fine powder form (65-70% of passing at 71m) of which the bulk density is near to 1.
- Treatment of wines
- Biscuit Industry – Bakery – Confectionery
- Pharmaceutical Industry
- Tooth paste
- Treatment of metals – Wire drawing
- Clock and watch making
Multiply paper bags lined with polyethylene of 25 kgs net.
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 conditions are respected. An use by date is although given according to the regulation, it is 5 years.