Potassium bitartrate

Potassium bitartrate

Names
Preferred IUPAC name Potassium (2R,3R)-2,3,4-trihydroxy-4-oxobutanoate
Other names Potassium hydrogen tartrate Cream of tartar Potassium acid tartrate Monopotassium tartrate Beeswing
Identifiers
CAS Number	868-14-4 Y
3D model (JSmol)	Interactive image
ChemSpider	12783 N
ECHA InfoCard	100.011.609
E number	E336 (antioxidants, ...)
PubChem CID	23666342
UNII	NPT6P8P3UU Y
InChI InChI=1S/C4H6O6.K/c5-1(3(7)8)2(6)4(9)10;/h1-2,5-6H,(H,7,8)(H,9,10);/q;+1/p-1/t1-,2-;/m1./s1 N Key: KYKNRZGSIGMXFH-ZVGUSBNCSA-M N InChI=1/C4H6O6.K/c5-1(3(7)8)2(6)4(9)10;/h1-2,5-6H,(H,7,8)(H,9,10);/q;+1/p-1/t1-,2-;/m1./s1 Key: KYKNRZGSIGMXFH-APGVQJISBP
SMILES [C@@H]([C@H](C(=O)[O-])O)(C(=O)O)O.[K+]
Properties
Chemical formula	KC4H5O6
Molar mass	188.177
Appearance	White crystalline powder
Density	1.05 g/cm3 (solid)
Solubility in water	0.57 g/100 ml (20 °C) 6.1 g/100 ml (100 °C)
Solubility	Soluble in acid, alkali Insoluble in acetic acid, alcohol
Refractive index (nD)	1.511
Pharmacology
ATC code	A12BA03 (WHO)
Hazards
Lethal dose or concentration (LD, LC):
LD50 (median dose)	22 g/kg (oral, rat)
Except where otherwise noted, data are given for materials in their standard state (at 25 °C [77 °F], 100 kPa). N verify (what is YN ?) Infobox references

Potassium bitartrate, also known as potassium hydrogen tartrate, with formula KC₄H₅O₆, is a chemical compound with a number of uses. It is the potassium acid salt of tartaric acid (a carboxylic acid). In cooking, it is known as cream of tartar.

It is used as a component of baking powders and baking mixes, as mordant in textile dyeing, as reducer of chromium trioxide in mordants for wool, as a metal processing agent that prevents oxidation, as an intermediate for other potassium tartrates, as a cleaning agent when mixed with a weak acid such as vinegar, and as reference standard pH buffer. Medical uses include as a medical cathartic, as a diuretic, and as a historic veterinary laxative and diuretic.^[1]

It is produced as a byproduct of winemaking by purifying the precipitate that is deposited in wine barrels. It arises from the tartaric acid and potassium naturally occurring in grapes.

In culinary applications, potassium bitartrate is valued for its role in stabilizing egg whites, which enhances the volume and texture of meringues and soufflés. Its acidic properties prevent sugar syrups from crystallizing, aiding in the production of smooth confections such as candies and frostings. When combined with baking soda, it acts as a leavening agent, producing carbon dioxide gas that helps baked goods rise. Additionally, potassium bitartrate is used to stabilize whipped cream, allowing it to retain its shape for longer periods.