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Potassium tartrateCAS#921-53-9

Chemical Name：Potassium tartrate

CAS No.:921-53-9

Appearance: white crystalline powder

Molecular Formula：C4H4K2O6

Molecular weight:226.27

Sample: Available

MOQ (Minimum Order Quantity): 1 FCL (Full Container Load)

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Product Details

Products Description of Potassium tartrateCAS#921-53-9

Potassium tartrate industrial product purity ≥ 95%, white crystalline powder, odorless. Melting point 200-220℃ (dec.), boiling point n/a. Vapor pressure 0Pa (25℃), relative density 1.954 (20℃). Solubility in water: highly soluble, slightly soluble in ethanol, insoluble in ether. Stable, incompatible with strong oxidizing agents .

Potassium tartrate Chemical Properties

density	1.954 g/mL at 25 °C(lit.)
vapor pressure	0Pa at 25℃
Fp	200-220°C
Decomposition	200-220 ºC
Stability:	Stable.
Cosmetics Ingredients Functions	BUFFERING
InChI	InChI=1S/C4H6O6.2K/c5-1(3(7)8)2(6)4(9)10;;/h1-2,5-6H,(H,7,8)(H,9,10);;/q;2*+1/p-2
InChIKey	AVTYONGGKAJVTE-UHFFFAOYSA-L
SMILES	[K+].[K+].C([O-])(=O)C(C(C([O-])=O)O)O
LogP	-1.426 (est)
CAS DataBase Reference	921-53-9(CAS DataBase Reference)
EPA Substance Registry System	Butanedioic acid, 2,3-dihydroxy- (2R,3R)-, dipotassium salt (921-53-9)

Safety Information

Safety Statements	24/25
WGK Germany	1
RTECS	WW8223000
TSCA	TSCA listed
HS Code	29181300

Product Application of Potassium tartrateCAS#921-53-9

Potassium tartrate is the acid potassium salt of tartaric acid occurring as crystals or powder. It is relatively poorly soluble having a solubility in 100 ml of water at 0.8 g at 25°c and 6.1 g at 100°c. A 1% solution at 30°c has a ph of 3.4. Chemical names are potassium acid tartrate, potassium hydrogen tartrate, and potassium bitartrate. It functions to complex with heavy metal ions and to regulate ph; it can have a gentle laxative action if given at adequate levels. The acidulant is used in chemical leavening to release carbon dioxide which produces the loaf volume. It has limited reactivity in the cold so when used in reduced-temperature batters it has little gas evolution during the initial mixing. At room temperatures, it has a relatively fast reaction rate. It functions as a taste regulator in sugar icing and in controlled crystallization of toffees and fondants by the regulated inversion of sucrose. It is used in baked goods, crackers, candy, and puddings.

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