Editing Potassium bitartrate (section)

{{Short description|Chemical salt used in cooking as cream of tartar}}
{{Redirect|Cream of tartar|the sauce|Tartar sauce}}
{{Use dmy dates|date=October 2020}}
{{chembox
| Verifiedfields = changed
| Watchedfields  = changed
| verifiedrevid  = 444344256
| Name           = Potassium bitartrate
| ImageFile      = Potassium-bitartrate-2D-skeletal.svg
| ImageFileL1    = Potassium-3D.png
| ImageFileR1    = Bitartrate-ion-3D-balls.png
| ImageName      = Potassium bitartrate
| PIN            = {{ubli|Potassium (2''R'',3''R'')-2,3,4-trihydroxy-4-oxobutanoate}}
| OtherNames     = {{ubli
 | Potassium hydrogen tartrate
 | Cream of tartar
 | Potassium acid tartrate
 | Monopotassium tartrate
 | Beeswing
 }}
| Section1       = {{Chembox Identifiers
| CASNo_Ref = {{cascite|correct|??}}
| CASNo = 868-14-4
| UNII_Ref = {{fdacite|correct|FDA}}
| UNII = NPT6P8P3UU
| PubChem = 23666342
| ChemSpiderID_Ref = {{chemspidercite|changed|chemspider}}
| ChemSpiderID = 12783
| SMILES = [C@@H]([C@H](C(=O)[O-])O)(C(=O)O)O.[K+]
| 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
| InChIKey = KYKNRZGSIGMXFH-APGVQJISBP
| StdInChI_Ref = {{stdinchicite|changed|chemspider}}
| StdInChI = 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
| StdInChIKey_Ref = {{stdinchicite|changed|chemspider}}
| StdInChIKey = KYKNRZGSIGMXFH-ZVGUSBNCSA-M
  }}
| Section2       = {{Chembox Properties
| Formula      = KC<sub>4</sub>H<sub>5</sub>O<sub>6</sub>
| MolarMass    = 188.177
| Appearance   = White crystalline powder
| Density      = 1.05&nbsp;g/cm<sup>3</sup> (solid)
| Solubility   = {{ubli
 | 0.57&nbsp;g/100&thinsp;ml (20&nbsp;°C)
 | 6.1&nbsp;g/100&thinsp;ml (100&nbsp;°C)
 }}
| SolubleOther = Soluble in acid, alkali <br>Insoluble in [[acetic acid]], [[ethanol|alcohol]]
| RefractIndex = 1.511
}}
| Section3       = 
| Section4       = 
| Section5       = 
| Section6       = {{Chembox Pharmacology
| ATCCode_prefix = A12
| ATCCode_suffix = BA03
}}
| Section7       = {{Chembox Hazards
| NFPA-S =
| LD50   = 22&nbsp;g/kg (oral, rat)
}}
}}

'''Potassium bitartrate''', also known as '''potassium hydrogen tartrate''', with formula [[potassium|K]][[Carbon|C<sub>4</sub>]][[hydrogen|H<sub>5</sub>]][[oxygen|O<sub>6</sub>]], is a chemical compound with a number of uses. It is the [[potassium]] [[acid salt]] of [[tartaric acid]] (a [[carboxylic acid]]). Especially in cooking, it is also known as '''cream of tartar'''.

It is used as a component of [[baking powder]]s 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 [[tartrate]]s, as a cleaning agent when mixed with a weak acid such as [[vinegar]], and as reference standard [[Buffer solution|pH buffer]]. Medical uses include as a [[cathartic]], as a diuretic, and as a veterinary laxative and diuretic.<ref>{{Cite web |last=PubChem |title=Potassium bitartrate |url=https://pubchem.ncbi.nlm.nih.gov/compound/23666342 |access-date=2023-11-02 |website=pubchem.ncbi.nlm.nih.gov |language=en}}</ref>

It is produced as a byproduct of [[winemaking]] by purifying the [[Precipitation (chemistry)|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 [[Meringue|meringues]] and [[Soufflé|soufflés]]. Its acidic properties prevent sugar syrups from crystallizing, aiding in the production of smooth confections such as candies and frostings. When combined with [[sodium bicarbonate]], 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.