Potassium tartrates (Potassium tartrates, potassium tartrate, cream of tartar, monopotassium tartrate, dipotassium tartrate, potassium tartrate, single — substituted potassium tartrate, double-substituted potassium tartrate, tartar, potassium bitartrate, cremor tartary, cream of tartar, cremotartar, E336) – the potassium salt of tartaric acid.
Tartar is a crystalline precipitate that falls out during the production of wine during alcoholic fermentation, aging and processing. In this process, the concentration of tartar becomes higher than the saturation point and when the temperature decreases or it is shaken, it precipitates. For this reason, the wine is kept at a low temperature before bottling. Raw materials for the production of tartaric acid.
Scope of application – baking, electroplating (tinning), mordant when painting fabrics.
The tartar is a mixture of falling out at the same time:
- Potassium tartrate (monopotassium tartrate — – K2C4H4O6 medium (normal) tartaric acid salt;
- Potassium bitartrate (dipotassium tartrate) – KC4H5O6 acidic potassium salt of tartaric acid.
Tartar is often confused with each of these compounds, which is in principle justified from a practical point of view, since the fields of application of these substances practically coincide.