potassium tartrates

Basic Information

Field	Content
Chinese name	potassium tartrates
English name	potassium tartrates
INS/E number	INS 336
Functional class	Food acid
Year adopted	1969
Approved by	Australia/New Zealand (FSANZ), European Union (EFSA)

What is it?

Potassium hydrogen tartrate (cream of tartar) occurs naturally in grapes and is a by-product of wine-making. It is used as an acidity regulator, leavening component and stabiliser.

Source

Natural：葡萄酿酒副产物酒石

Why is it used?

• Acidic component in baking powder
• Stabilises whipped egg whites and sugar crystallisation
• Adjusts acidity and flavour
• Used in baking, confectionery, wine

Common Foods

• Bakery
• Cakes and meringues
• Confectionery
• Wine
• Jams
• Gummies

Safety

ADI (Acceptable Daily Intake)：not limited

Usage Standard

China：GB 2760《食品安全国家标准 食品添加剂使用标准》

International：

• EU Regulation 1333/2008 Annex II (E 336)
• FDA 21 CFR 184.1077 (GRASS)
• Codex GSFA (INS 336)
• FSANZ Food Standards Code (336)

In a nutshell

Potassium hydrogen tartrate is a natural leavening acid, safe without a numerical ADI, common in baking.

Consumer Advice

Potassium hydrogen tartrate (potassium bitartrate) is the potassium salt of tartaric acid and the main component of cream of tartar. It is used as the acidic component of leavening agents (combined with baking soda in baking powder), a stabiliser for whipped egg whites, and an acidity regulator in confectionery and jellies. It is safe at authorised levels and familiar to home bakers as 'cream of tartar'.

Dietary Restrictions

• Vegan: ✅
• Halal: ✅
• Kosher: ✅

Allergens

✅ Free from common allergens

Disclaimer

The information provided here is for discussion and educational purposes only. It is not medical advice or an evaluation/rating of any product or ingredient. This information may not apply to you; before using or taking any action, you should contact the manufacturer, vendor, medical, dietary, fitness, or other professionals. If you use any information provided here, you do so at your own risk.