Potassium Tartrate (E336) — What You Need to Know
What Is Potassium Tartrate?
Potassium tartrate, commonly known as cream of tartar, is the potassium hydrogen salt of tartaric acid. It is a natural byproduct of winemaking that crystallizes on the inside of wine barrels during fermentation. It is one of the oldest known food additives, used in baking since the 18th century.
What Is It Used For?
Used as a leavening acid in baking powder (reacts with baking soda to produce carbon dioxide), and as a stabilizer for egg whites when making meringues and souffles.
Safety Assessment
Potassium hydrogen tartrate, known as cream of tartar. A natural byproduct that crystallizes in wine barrels during fermentation. Used since the 18th century in baking as a leavening acid (reacts with baking soda). Stabilizes egg whites when whipping (lowers pH, increases protein stability). No safety concerns. Essential ingredient in traditional baking powder formulations.
Based on current evidence, Potassium Tartrate is rated Safe with a score of 9/10. This is 0.2 points above the average for acidity regulators (8.8/10). Last reviewed by regulators: 2020.
Commonly Found In
Always check the label for E336 or 'Potassium Tartrate'
▶Chemical Information
Frequently Asked Questions about Potassium Tartrate
Quick Facts
- E-Number
- E336
- INS Number
- INS 336
- Category
- Acidity Regulators
- Origin
- Natural
- FDA Status
- GRAS (Generally Recognized as Safe)
- EFSA Status
- Group ADI of 30 mg/kg bw/day (grouped with tartaric acid E334)
- ADI
- 30 mg/kg bw/day
- Last Review
- 2020
Related Additives
Other acidity regulators in the same family