Potassium Tartrate E336
Potassium Tartrate is a food-grade potassium salt of tartaric acid used by industrial manufacturers for acidity regulation, pH adjustment, buffering, flavour balance, formulation support and process stability. It is especially relevant where a formulation requires tartaric-acid character, potassium contribution, controlled acidity, acid-salt behaviour or compatibility with confectionery, bakery, beverage, sauce, dressing and dessert systems.
This page is prepared for purchasing teams, R&D formulators, QA departments, importers and food manufacturers who need a practical technical starting point for potassium tartrate subtype selection, specification review, documentation collection and quotation requests.
Product identity
| Product | Potassium Tartrate |
|---|---|
| Common references | Dipotassium Tartrate, Potassium Tartrates, E336, INS 336, Potassium Salt of Tartaric Acid |
| Category | Acidulants & Acidity Regulators |
| Function | Acidity regulator, buffering ingredient, formulation aid, pH control agent and tartaric-acid salt |
| E / INS number | E336 / INS 336 |
| CAS / identity | 921-53-9 for dipotassium tartrate; confirm the exact CAS number for the supplied subtype |
| Typical formula | C4H4K2O6 for dipotassium tartrate |
| Related subtype | Potassium hydrogen tartrate / potassium acid tartrate / cream of tartar may be supplied separately under a different CAS identity |
| Typical form | White crystalline powder, crystals, granules, fine powder or solution grade |
| Main buying issue | Confirm whether the inquiry requires dipotassium tartrate, monopotassium tartrate, potassium acid tartrate or a supplier-specific food-grade E336 grade |
Application fit
Potential use areas may include:
- Beverages, beverage powders and acid systems
- Confectionery, sugar systems and fillings
- Bakery and leavening systems where the correct subtype is used
- Sauces, dressings and savoury preparations
- Gelatins, puddings and dessert systems
- Fruit preparations, jams and jellies
- pH-controlled dry blends and premixes
- Formulation systems requiring potassium tartrate chemistry
Industrial functionality overview
Potassium Tartrate belongs to the tartaric acid salt family. In food manufacturing, this family is selected when the formulation needs controlled acidity, tartaric-acid flavour character, buffering effect, potassium contribution or a specific acid-salt response. The technical effect can differ significantly between dipotassium tartrate and potassium acid tartrate because the salts have different acidity, solubility and reaction behaviour.
Industrial buyers should define the exact technical objective before sourcing: pH adjustment, buffering, acidulant balance, leavening acid system, confectionery control, stabilizing support, formulation aid or process-control ingredient. The right grade depends on the food matrix, process temperature, water activity, dissolution time, final pH, sensory target, label requirement and destination-market regulation.
Functional benefits by application
Beverages and beverage powders
In beverages and dry drink systems, Potassium Tartrate may be reviewed for acidity regulation, tartaric acid salt balance and pH support. It can be considered where a clean acidic profile, potassium mineral contribution or tartaric-acid-related buffering effect is needed.
- Supports pH control and acidity balance in selected systems.
- Can contribute potassium while maintaining tartaric-acid salt chemistry.
- Requires testing for solubility, sediment, taste and compatibility with minerals.
- Should be evaluated with sweeteners, colours, flavours, preservatives and carbonation where relevant.
Confectionery and sugar systems
In confectionery, tartrate salts may be reviewed for acid balance, sugar-processing behaviour, pH control and flavour profile. The selected subtype can influence sweetness balance, sourness, crystallization behaviour, cooking stability and finished texture.
- Can support acid balance in hard candy, soft candy, fillings or frostings.
- May influence sugar systems and crystallization behaviour depending on formula.
- Requires testing with cooking temperature, final solids and acid addition sequence.
- Should be evaluated for taste impact, shelf stability and label suitability.
Bakery and leavening systems
Potassium acid tartrate, commonly known as cream of tartar, is traditionally associated with bakery and leavening systems when used with bicarbonate sources. For a product listed simply as Potassium Tartrate, buyers must confirm whether the supplied grade is the acid tartrate form required for leavening performance.
- Acid tartrate grades may react with bicarbonate to release carbon dioxide.
- Can support controlled leavening, batter pH and texture where properly formulated.
- Dipotassium tartrate should not be assumed to replace cream of tartar in baking systems.
- Reaction rate, particle size and moisture sensitivity should be validated in the final mix.
Sauces, dressings and savoury preparations
In sauces and dressings, potassium tartrate may be evaluated for pH adjustment, tartness balance and buffering support. The final acid system should be tested with salt, oil, emulsifiers, starches, gums, proteins, preservatives and heat treatment.
- Can support acidity control and flavour balance.
- May help maintain stable pH in selected formulated systems.
- Requires review of solubility, emulsion stability and sensory profile.
- Should be tested after pasteurization, hot filling, cooling and shelf-life storage.
Desserts, gelatins and puddings
In dessert systems, tartrate salts may contribute to pH control, gel setting conditions, flavour brightness and formulation stability. The grade should be reviewed with hydrocolloids, proteins, starches, sugars and mineral salts.
- Supports acidity and pH management in selected dessert systems.
- Can influence gel setting, viscosity and taste balance.
- Requires compatibility testing with gelatin, pectin, starches or gums.
- Final texture should be checked after heating, cooling and storage.
Fruit preparations, jams and jellies
In fruit systems, tartrate salts may be evaluated where tartaric-acid chemistry is desired for flavour, acidity or process balance. They should be reviewed against citrates, malates and tartrates to match the intended flavour and gelation system.
- Can support tartness and fruit-acid profile design.
- May influence pectin gel systems through pH and mineral balance.
- Requires testing with soluble solids, fruit type, pH and calcium level.
- Should be validated for syneresis, gel strength and shelf-life appearance.
Potassium tartrate subtype clarification
The term “Potassium Tartrate” can be used broadly in trade. For accurate sourcing, buyers should confirm whether the requested material is dipotassium tartrate, potassium hydrogen tartrate, potassium acid tartrate or another potassium tartrate grade. This matters because the subtype affects acidity, solubility, assay calculation, molecular weight, labeling and process performance.
| Subtype | Typical reference | Industrial review point |
|---|---|---|
| Dipotassium tartrate | Potassium tartrate, CAS 921-53-9, often associated with E336(ii) | Review for buffering, potassium tartrate chemistry, pH effect, solubility and direct match to the buyer’s specification. |
| Potassium hydrogen tartrate | Potassium acid tartrate, potassium bitartrate, cream of tartar | Review for bakery, confectionery, pH control and acid-salt systems; do not substitute with dipotassium tartrate without trials. |
| Blended or standardized tartrate grade | Supplier-specific E336 grade or formulation aid | Request full identity, carriers, assay basis, food-grade statement and label declaration guidance. |
| Rochelle salt comparison | Potassium sodium tartrate, E337 | Not the same as potassium tartrate; contains sodium and has different identity and regulatory declaration. |
Technical grade selection criteria
Food-grade Potassium Tartrate should be selected by exact identity, assay, acidity response, particle size, solubility, documentation and final application. The best commercial choice is not necessarily the lowest price per kilogram; it is the grade that matches the approved formula and regulatory market with consistent batch quality.
| Selection factor | Why it matters |
|---|---|
| Exact subtype | Determines acidity, solubility, formula calculation, leavening behaviour, pH effect and label declaration. |
| Assay / purity | Important for dosage, tartaric acid equivalent, cost-in-use and compliance with the buyer’s specification. |
| Potassium content | Relevant for mineral contribution, nutrition calculations, electrolyte systems and restricted-diet product design. |
| pH in solution | Controls pH adjustment, buffering profile, flavour balance and interaction with preservatives or leavening agents. |
| Solubility | Important for beverages, syrups, dry powders, premixes and fast-dissolving formulations. |
| Particle size | Affects blending, dissolution rate, leavening reaction speed, segregation and dry-mix uniformity. |
| Moisture and caking tendency | Affects storage stability, powder flow, premix quality and shelf life. |
| Impurity profile | Heavy metals, arsenic, lead, sulphates, chlorides and organic impurities may be required for food-grade approval. |
| Origin and production route | May affect customer requirements, wine-derived origin statements, vegan suitability and market documentation. |
| Regulatory destination | Permission, use level, subtype declaration and label wording depend on country and food category. |
Specification points to request
A complete sourcing review should be based on the supplier’s current technical data sheet and batch-specific certificate of analysis. Depending on subtype, form and destination market, buyers commonly request the following parameters:
- Exact product identity: dipotassium tartrate, potassium acid tartrate, potassium bitartrate or supplier-defined E336 grade.
- CAS number and E / INS number declaration.
- Chemical formula, molecular weight and assay basis.
- Assay or purity, usually expressed on dried basis where applicable.
- Tartaric acid equivalent and potassium content where relevant.
- Appearance, colour, odour and physical form.
- pH of aqueous solution at specified concentration.
- Solubility and dissolution behaviour.
- Loss on drying, moisture, water of crystallization or volatile matter.
- Particle size distribution and bulk density for powder or granule grades.
- Sulphates, chlorides, oxalates or other inorganic impurities where specified.
- Heavy metals, arsenic, lead, cadmium and mercury according to destination-market requirements.
- Microbiological limits where required for the intended food application.
- Origin, production route, shelf-life, storage conditions and packaging format.
Processing and formulation guidance
Potassium Tartrate performance depends on subtype, water availability, pH, soluble solids, mixing method, heat treatment and interaction with other acids, salts and bases. For industrial use, the material should be validated under real production conditions rather than only in a laboratory solution.
- Dissolution: confirm dissolution time at the actual process temperature and concentration.
- Dry blending: check particle-size compatibility with sugar, salts, acids, bicarbonates, flavours and powders.
- pH control: measure final product pH after full hydration, mixing, heating and cooling.
- Buffering: evaluate pH drift during shelf life, especially in beverages, sauces and fillings.
- Leavening systems: verify the acid salt subtype and reaction rate with bicarbonate before use in bakery mixes.
- Confectionery: validate cooking temperature, final solids, crystallization behaviour and sourness profile.
- Scale-up: confirm that lab dosage works in plant tanks, continuous blenders, powder mixers and filling equipment.
Application-specific process controls
Beverage control points
- Target finished-product pH and titratable acidity.
- Solubility in concentrate and final dilution.
- Compatibility with flavours, colours and preservatives.
- Potassium contribution and nutrition-panel impact.
- Haze, precipitation, sediment and shelf-life stability.
Confectionery control points
- Acid addition timing and cooking endpoint.
- Final solids and water activity.
- Sugar crystallization or inversion behaviour.
- Sourness profile and aftertaste.
- Texture after cooling, wrapping and storage.
Bakery control points
- Confirmation of acid tartrate subtype where leavening is required.
- Reaction rate with bicarbonate and gas release profile.
- Particle size and dry-mix uniformity.
- Batter pH, bake volume and crumb texture.
- Moisture protection in premixes and baking powders.
Sauces and dressings control points
- Final pH and acid balance.
- Salt, oil, gum, starch and emulsifier compatibility.
- Preservative system and thermal process.
- Viscosity, emulsion stability and phase separation.
- Flavour stability after storage.
Compatibility with other ingredients
Potassium Tartrate should be evaluated inside the full formulation because pH, mineral load, acid system and ionic strength can influence flavour, texture, preservative performance and stability.
Acids and buffers
Tartaric, citric, malic, lactic and phosphoric systems can produce different flavour and buffering profiles. Potassium Tartrate should be balanced with the complete acid system.
- Compare sourness profile and pH effect.
- Review buffer capacity and pH drift.
- Test after heat treatment and storage.
Carbonates and bicarbonates
In leavening or effervescent systems, the acid salt subtype and particle size determine reaction speed, gas release and product stability.
- Confirm acid value and neutralization behaviour.
- Check dry-mix moisture sensitivity.
- Measure gas release and final pH.
Hydrocolloids and proteins
Hydrocolloids, gelatin, pectin, starches, milk proteins and plant proteins can respond to pH and mineral changes. Compatibility testing helps avoid texture defects.
- Check gel strength and viscosity.
- Monitor precipitation or syneresis.
- Evaluate mouthfeel and stability.
Minerals and preservatives
Potassium level, ionic strength and final pH can affect preservatives, mineral solubility and sensory balance in beverages and formulated foods.
- Confirm preservative performance at target pH.
- Check mineral haze or precipitation.
- Review nutrition and potassium claims carefully.
Quality, compliance and documentation
For international food manufacturers, documentation quality is essential because potassium tartrate salts can differ by identity, subtype, purity, origin and regulatory classification. Global Food Additives can support supplier communication and document collection before purchase and export.
Core documents
- Technical data sheet or product specification.
- Certificate of analysis for the available batch or lot.
- Safety data sheet where applicable.
- Manufacturing origin and country-of-origin statement.
- Shelf-life and recommended storage conditions.
- Packaging, net weight and pallet configuration.
Tartrate-specific documents
- E336 / INS 336 declaration.
- Subtype declaration: dipotassium tartrate or potassium acid tartrate.
- CAS number confirmation.
- Assay, tartaric acid equivalent and potassium content.
- pH, solubility and particle-size information.
- Food-grade and destination-market compliance statement.
Customer-standard documents
- Allergen statement.
- GMO status statement where required.
- Halal or kosher certificate if required.
- Vegan or vegetarian suitability statement where applicable.
- Wine-derived or synthetic-origin statement where relevant.
- Heavy metal and contaminant statement where required.
Supply-chain review
- Manufacturer identity and approved supplier status.
- Batch coding and lot traceability.
- Food safety certification such as HACCP, ISO 22000, FSSC 22000 or equivalent where available.
- Specification revision control and change notification.
- Lead time, minimum order quantity and sample availability.
- Export documents and import requirements for the destination country.
Storage, handling and packaging considerations
Potassium Tartrate should be stored according to the supplier’s specification in closed original packaging, protected from moisture, contamination, direct sunlight, excessive heat and strong odours. Powder and crystalline grades should be handled carefully to maintain flowability and prevent caking.
- Keep bags, cartons, drums or containers sealed when not in use.
- Store in a cool, dry, clean warehouse away from water and non-food chemicals.
- Use first-expiry-first-out stock rotation.
- Protect from humidity, condensation and damaged pallets.
- Use dust-control practices during weighing, transfer and dry blending.
- Inspect incoming goods for caking, odour change, discoloration, leakage, water damage or packaging damage.
- Confirm bag size, carton size, pallet pattern, container loading quantity and export packaging before shipment.
Technical purchasing notes
When reviewing Potassium Tartrate, compare the supplier specification against the intended food application, process conditions, target function, label expectations and destination-market rules. For industrial purchasing, the most useful inquiry normally includes exact subtype, assay, physical form, particle size, packaging size, quantity, destination and document requirements.
Buyers should avoid approving Potassium Tartrate only by E number. A stronger approval process links the exact supplier grade with the intended food category, pH target, solubility requirement, particle size, acid value, sensory target, process conditions and destination-market label requirement.
| Information to include | Example details |
|---|---|
| Target subtype | Dipotassium tartrate, potassium acid tartrate, potassium bitartrate, cream of tartar, E336(i), E336(ii) or current supplier reference. |
| Application | Beverage, beverage powder, confectionery, bakery mix, leavening system, sauce, dressing, dessert, jam, jelly or premix. |
| Target function | pH control, acidity regulation, buffering, leavening acid, flavour balance, formulation aid, stabilizing support or processing aid. |
| Formula conditions | Target pH, moisture level, soluble solids, sugar system, bicarbonate level, mineral system and thermal process. |
| Physical form | Fine powder, crystal, granule, instantized grade, low-dust grade, solution grade or existing specification. |
| Quality target | Assay, potassium content, tartaric acid equivalent, particle size, dissolution speed, pH range or moisture limit. |
| Quantity | Sample, trial quantity, carton quantity, drum quantity, pallet quantity, container quantity, monthly demand or annual contract volume. |
| Destination | Country, port, city, delivery term and import-document requirements. |
| Documents | TDS, specification, COA, SDS, E336 declaration, subtype declaration, CAS confirmation, allergen, GMO, halal, kosher, origin and shelf-life documents. |
Documents to request
- Product specification or technical data sheet.
- Certificate of analysis for available batch or lot.
- Safety data sheet where applicable.
- Food-grade, E336 / INS 336 or regulatory status statement where relevant.
- Subtype declaration and CAS number confirmation.
- Assay, tartaric acid equivalent, potassium content and pH information.
- Particle size, solubility, moisture and storage information.
- Origin, manufacturer, shelf-life and production-route information.
- Allergen, GMO, halal, kosher, vegan or vegetarian statements where required.
- Microbiological, heavy metal and contaminant statements where required.
- Packaging details, net weight, pallet configuration and container loading information.
- Market-specific declarations required by the destination country.
How to request this product
Send the product name, exact subtype, target specification, intended application, target function, pH or acid-value requirement, physical form, quantity, destination country, packaging preference, expected shipment date and required documents. If you already purchase Potassium Tartrate, attach or describe your existing specification, label, supplier reference, CAS number, assay or certificate of analysis so supplier options can be compared more accurately.
Useful technical answers
What is Potassium Tartrate used for in food manufacturing?
Potassium Tartrate is used as an acidity regulator, buffering ingredient, pH control agent, formulation aid and tartaric-acid salt in selected food systems. It is commonly reviewed for beverages, confectionery, bakery systems, sauces, dressings, desserts, jams, jellies and premixes where controlled acidity or potassium tartrate chemistry is needed.
Is Potassium Tartrate the same as cream of tartar?
Not always. Cream of tartar is potassium acid tartrate, also called potassium bitartrate or potassium hydrogen tartrate. Dipotassium tartrate has a different identity and different acidity behaviour. Buyers should confirm the exact subtype, CAS number and specification before approval.
Which Potassium Tartrate grade should I request?
The correct grade depends on the target function. Bakery leavening systems may require potassium acid tartrate, while buffering or potassium tartrate systems may require dipotassium tartrate. Send the application, target pH, formula conditions and current specification so supplier options can be compared accurately.
Which documents should be requested?
Buyers commonly request a technical data sheet, product specification, certificate of analysis, safety data sheet where applicable, E336 / INS 336 declaration, subtype declaration, CAS number confirmation, assay, pH, solubility, allergen statement, GMO statement, halal or kosher certificate, shelf-life information, storage conditions, packaging details and market-specific compliance declarations.
Can Global Food Additives source Potassium Tartrate?
Global Food Additives can review sourcing options for Potassium Tartrate according to target subtype, specification, application, quantity, destination, packaging preference, delivery term and required documentation.
Is this product permitted in every country?
No. Food additive use depends on destination-market rules, food category, use level, label requirements, subtype and buyer responsibility. Always confirm local regulatory status before commercial use.
Tell us which Potassium Tartrate grade you need.
Send product name, exact subtype, application, target function, pH or acid-value requirement, physical form, specification, quantity, destination country, packaging preference, delivery term and document requirements. Our team will review your inquiry and respond from orders@foodgradeadditives.com.
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