Potassium bitartrate

Potassium bitartrate is the acidic potassium salt of tartaric acid, with the formula KC₄H₅O₆. It occurs naturally in wine and is commonly known as cream of tartar.

Cream of tartar: The common culinary name for potassium bitartrate, a white acidic powder. This name is used for the ingredient in recipes and food labeling.
Tartaric acid: A naturally occurring diprotic organic acid found in grapes and other plants. Potassium bitartrate is formed when one acidic hydrogen of tartaric acid is replaced by potassium.
Grape: A small fruit produced by vines in the genus Vitis. Grapes contain tartaric acid, which supplies the tartrate in wine deposits.
Sodium potassium tartrate: A double salt of sodium and potassium tartrate, also called Rochelle salt. Unlike potassium bitartrate, it contains sodium and is not the same acidic salt.
Meringue: A foam made by whipping egg whites, often with sugar. Small amounts of cream of tartar help stabilize whipped egg-white foam.
Acid dissociation constant: A measure of an acid's tendency to donate a proton in solution. Its acid dissociation helps explain why bitartrate can react with baking soda.
Winemaking: The production of wine through fermentation and related processing. Potassium bitartrate commonly crystallizes during wine production and aging.
Potassium tartrate: A potassium salt of tartaric acid in which both acidic hydrogens are replaced. It is the more fully neutralized tartrate, unlike the hydrogen salt.
Baking powder: A dry leavening mixture containing a base and one or more food acids. Potassium bitartrate can supply the acid in baking powder formulations.
Acid-base reaction: A chemical reaction involving transfer of protons or formation of conjugate acid-base pairs. Its leavening reaction with bicarbonate is an acid-base reaction.

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Potassium sodium tartrateCompared with: Unlike Rochelle salt, it contains potassium and hydrogen tartrate rather than both potassium and sodium.