Acidulants
L+ Tartaric Acid
Naturally occurring acidulant with a distinctive tart flavour for wine and confectionery.
WineConfectionery
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Functional Acid Salt
Cream of Tartar
Cream of Tartar is a food-grade potassium acid tartrate used in bakery, confectionery and aerated products for leavening, foam stabilisation, crystallisation control and acidity adjustment.
Functional Acid Salt
E336(i)
Quick Overview
CategoryFunctional Acid Salt
Technical NamePotassium Bitartrate / Potassium Hydrogen Tartrate
E-NumberE336(i)
Primary FunctionsLeavening Acid, Foam Stabilisation, Crystallisation Control
Typical IndustriesBakery, Confectionery, Aerated Products, Dry Mixes
Available FormsFine crystal or powder; grade-dependent
Cream of Tartar is the common food-industry name for potassium bitartrate, also known as potassium hydrogen tartrate or monopotassium tartrate. It is the acidic potassium salt of L+ Tartaric Acid.
In bakery formulations, Cream of Tartar can react with bicarbonates to release carbon dioxide as part of a correctly balanced leavening system. In aerated products, it helps create the acidic conditions used to support egg-white foam stability.
It is also used in selected confectionery and sugar systems to help manage sucrose crystallisation and support a smoother finished texture.
Key Functional Benefits
Why formulators choose Cream of Tartar
Leavening Acid Function
Reacts with bicarbonates in properly formulated baking powders and bakery systems to generate carbon dioxide.
Egg-White Foam Stabilisation
Supports foam structure and consistency in meringues, whipped egg-white products and selected aerated formulations.
Crystallisation Control
Helps manage unwanted sucrose crystallisation in suitable confectionery, syrup and icing systems.
Acidity Adjustment
Contributes controlled acidity and can support the desired taste or process conditions.
Dry-Blend Compatibility
Suitable for baking powders, bakery premixes and other dry formulations when moisture is controlled.
Multi-Application Versatility
Provides different functional benefits across bakery, confectionery and aerated food systems.
Typical Applications
Where Cream of Tartar performs best
Baking Powder & Bakery Premixes
Used as an acid component in bicarbonate-based leavening systems.
Meringues & Aerated Products
Supports egg-white foam stability, volume and processing consistency.
Confectionery & Sugar Systems
Helps control crystallisation in selected candies, syrups, fondants, frostings and icings.
Biscuits, Cakes & Baked Goods
Used in formulations requiring a specific leavening-acid or acidity profile.
Dry Mixes
Suitable for industrial baking blends and powdered systems requiring a stable acid salt.
Speciality Food Applications
Can be evaluated as an acidity regulator or functional tartrate where permitted and technically appropriate.
Technical Profile
Characteristics & grade selection
Technical Characteristics
Cream of Tartar should be selected according to its performance within the intended formulation. Typical considerations include:
- Purity and assay
- Particle size and flowability
- Reaction profile with bicarbonates
- Dispersion in dry blends
- Moisture and storage conditions
- Foam or crystallisation-control objective
- Regulatory and documentation requirements
Detailed specifications are available upon request.
Available Options
Depending on the manufacturer and application, options may include:
- Standard Food Grade
- Fine Powder Grades
- Application-Specific Granulometry
The most suitable grade depends on the production process, blending requirements and finished-product target.
Documentation on Request
Technical Documentation
Technical documents are available upon request, including:
- Technical Data Sheet (TDS)
- Product Specification
- Safety Data Sheet (SDS/MSDS)
- Certificate of Analysis (CoA)*
- Non-GMO Statement*
- Allergen Statement*
- Halal Certificate*
- Kosher Certificate*
*Availability depends on the selected grade and manufacturer.
Why EMTA Kimya
More than an ingredient supplier
Choosing the right ingredient involves more than selecting a product. At EMTA Kimya, we support food manufacturers with:
Reliable Global Sourcing
A selected international supplier network focused on consistent quality and dependable supply.
Technical Product Guidance
Support in identifying the Cream of Tartar grade best suited to the formulation and process.
Comprehensive Documentation
Technical and quality documents shared on request to support evaluation and approval.
Flexible Supply Solutions
Commercial arrangements adapted to volume requirements and production schedules.
Responsive Commercial Support
Clear communication throughout product evaluation, sampling and ordering.
Related Products
Other ingredients to consider
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Fumaric Acid
Efficient acidulant with strong sourness, low hygroscopicity and dry-blend stability.
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Acidulants
Malic Acid
Acidulant valued for smooth, long-lasting sourness across confectionery and beverages.
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Encapsulated Acidulant
Encapsulated Citric Acid
Controlled-release acidulant designed for delayed acid activation and improved processing.
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Related Knowledge
Learn more in the Knowledge Center
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Glossary
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FAQ
Frequently Asked Questions
What is Cream of Tartar?
Cream of Tartar is potassium bitartrate, the acidic potassium salt of L+ Tartaric Acid.
Is Cream of Tartar the same as Tartaric Acid?
No. They are related ingredients but have different chemical identities and functional behaviour. Cream of Tartar is a potassium acid salt of Tartaric Acid.
How does Cream of Tartar work in leavening?
It reacts with an alkaline ingredient such as sodium bicarbonate to generate carbon dioxide in a correctly balanced formulation.
Why is it used with egg whites?
It creates acidic conditions that support the stability and consistency of egg-white foams in products such as meringues.
How does it help in confectionery?
In suitable sugar systems, it can help control sucrose crystallisation and support a smoother texture.
How do I choose the right grade?
Selection depends on particle size, blending behaviour, reaction profile, application objective and required documentation.
Looking for the Right Cream of Tartar Grade?
Whether you are developing baking powders, bakery premixes, meringues or confectionery products, our team can help identify the Cream of Tartar grade suited to your formulation and process.