Potassium Bitartrate (Cream of Tartar)

Potassium Bitartrate commonly known as ‘Cream of Tartar’ is a natural occurring salt which is present in many fruits, and is formed naturally during the wine making process. We can date the creation of cream of tartar back for 7000 years, where the powder was discovered in some ancient village ruins in Iran. Around 1769, a Swedish chemist named CW Scheele, purified cream of tartar and developed the modern practice that is used to purify it to this day.

HOW IT’S MADE?

Cream of Tartar is a natural by-product in wine making which helps assist the cold stabilization process. As grapes develop on the vine, potassium from the soil moves into the ripening fruit and forms soluble Potassium Bitartrate (KHT). The presence of KHT in wine, especially red grape skins can lead to its precipitation, or formation of crystalline deposits. These tartrate crystals are quite apparent at the bottom and sides of fermentation vessels which is collected and purified to produce the white, odorless, acidic powder used for many culinary and other household purposes.

WHY DO WE USE IT?

Potassium Bitartrate (Cream of Tartar) is an important ingredient for the construction of bath bombs. It is often used in bath bombs to help harden the base, while producing large stable bubbles that give a silky feel to the product. When used in combination with bicarbonate of soda it helps make a light, aerated product to create the right texture.

PRODUCTS CONTAINING POTASSIUM BITARTRATE
Bath Bombs.
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