Potassium bitartrate is the chemical name for cream of tartar, an acid transformed into a salt. However, the substance itself is not a cream, but a fine white powder that prevents sugar from crystallizing. Potassium bitartrate is also used as an ingredient in several baked goods and allows chefs to create sweet-tasting, smooth substances such as homemade frostings and syrups.
The Basics
According to the book "Potassium Bitartrate," potassium bitartrate is a weak acid that slightly ionizes when it interacts with water. Potassium bitartrate is also a byproduct of wine making, made from grapes. After the grape juices ferment, you scrape the bottoms of the wine barrels or casks to obtain cream of tartar. Potassium bitartrate consists of two ingredients: tartaric acid and potassium hydroxide.
Tartaric Acid
Tartaric acid is a plant acid responsible for the flavor of a wine. Bland wines typically contain too little tartaric acid. On the other hand, sharp or acidic wines typically have too much of this plant acid. To neutralize tartaric acid, winemakers take the sediment of grape and heat and mix the sediment with potassium hydroxide. This chemical reaction then creates potassium bitartrate.
Potassium Hydroxide
Potassium hydroxide is a chemical compound considered dangerous if not handled properly. Although sometimes called caustic potash, potassium hydroxide is more commonly known as lye. Potassium hydroxide is an odorless white or yellow powder that creates a chemical reaction when you add it to water or put it in contact with an acid. When reacting with water, potassium hydroxide generates enough heat to produce steam. When you mix potassium hydroxide with tartaric acid, about half of the tartaric acid's acidity neutralizes, producing a salt suitable for cooking.
Common Uses
The most common use of potassium bitartrate is in baking. Cream of tartar is a natural acid that maintains the smooth texture of mixed ingredients. Chefs commonly use cream of tartar to make meringue, frosting and gelatin. Recipes commonly recommended you add 1/8 tsp. of cream of tartar per egg to create stiff and frosty peaks for baked recipes such as lemon meringue pie. Another common household use for potassium bitartrate is as a brass or copper polisher.
References
- "Quantitative Chemical Analysis"; Daniel Harris; 2006
- "Potassium Bitartrate"; Lambert Surhone et al; 2006
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