Potassium Tartrate (E336) — What You Need to Know
The score is an eNumbers.org editorial summary, not an official agency rating or medical advice. Start with the regulatory status and primary sources below.
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.
Regulatory & Editorial Context
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.
eNumbers.org currently assigns Potassium Tartrate an editorial context label of Safe with a score of 9/10. This is 0.2 points above the database average for acidity regulators (8.8/10). Dataset reference year: 2020.
This score is not issued by EFSA, FDA, WHO or another regulator.
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
- Dataset Review
- 2020
Carriers, processing aids and product certification can change suitability. Verify the final label and certifier.
Quick Links
Related Additives
Other acidity regulators in the same family