I agree Our site saves small pieces of text information (cookies) on your device in order to deliver better content and for statistical purposes. You can disable the usage of cookies by changing the settings of your browser. By browsing our website without changing the browser settings you grant us permission to store that information on your device.
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.
Precautionary Statements: P260-P201-P280-P304+P340-P405-P501a
Do not breathe dust/fume/gas/mist/vapours/spray. Obtain special instructions before use. Wear protective gloves/protective clothing/eye protection/face protection. IF INHALED: Remove to fresh air and keep at rest in a position comfortable for breathing. Store locked up. Dispose of contents/container in accordance with local/regional/national/international regulations.