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Potassium hydrogen L-tartrate is used for stabilizing egg whites, whipped cream and for anti-caking and thickening. It is utilized for the prevention of crystallization of sugar syrups and reduces the discoloration of boiled vegetables. It is an active component in baking powder. It is used in household items in association with lemon juice or white vinegar to clean metals such as brass, aluminum and copper. Furthermore, it serves as a primary reference standard for a pH buffer.
Barril, C.; Clark, A. C.; Scollary, G. R. Chemistry of ascorbic acid and sulfur dioxide as an antioxidant system relevant to white wine. Anal. Chim. Acta 2012, 732, 186-193.
Clark, A. C.; Dias, D. A.; Smith, T. A.; Ghiggino, K. P.; Scollary, G. R. Iron(III) tartrate as a potential precursor of light-induced oxidative degradation of white wine: Studies in a model wine system. J. Agric. Food. Chem. 2011, 59 (8), 3575-3581.