bitartrate

Bitartrate refers to salts derived from tartaric acid in which one hydrogen atom remains, forming tartrate salts with a monovalent cation. The most common example is potassium bitartrate (potassium hydrogen tartrate), often encountered in cooking as cream of tartar. Other examples include sodium bitartrate and calcium bitartrate. In solution, these species contribute mild acidity and act as buffering agents.

In nature and industry, bitartrates are encountered both as byproducts and as ingredients. Potassium bitartrate can crystallize from wine during aging, producing visible deposits known as wine diamonds. Commercially, bitartrate salts are produced by neutralizing tartaric acid with a corresponding base and then isolating the resulting salt. They are typically used in food, medicine, and laboratory settings.

Uses and properties vary by cation but share common themes. In the kitchen, potassium bitartrate functions as a stabilizer for whipped egg whites, an acidulant in certain recipes, and a partner with baking soda to produce carbon dioxide in leavening. Bitartrate salts are generally water-soluble to varying degrees and are moderately acidic. In addition to culinary applications, they can serve as buffering agents and stabilizers in some pharmaceutical formulations or analytical procedures.

Safety and regulation are favorable for culinary use, where bitartrates are considered safe when consumed as part of food. As with many salts, excessive intake can cause gastrointestinal discomfort. Storage should keep sparing moisture to prevent premature crystallization.