|Qty in 20’FCL||20000kg|
|Packaging||Factory Packaging or Neutral|
|Certificate||ISO, Kosher, Halal, BRC|
Potassium Bitartrate, E336,CAS no.868-14-4, food acidulent, a potassium salt of L-tartaric acid, also known as potassium acid tartrate and cream of tartar in cooking, colorless crystals or white crystal powder.
As an experienced Potassium Bitartrate manufacturer and supplier, we has been supplying and exporting Potassium Bitartrate for almost 10 years, please be assured to buy from us. Any inquiries about price and the market trend please feel free to contact us, we will reply you within 1 working day.
Potassium Bitartrate powder Specification
|Acidity or alkalinity||passed|
|Loss on drying ≤%(105°C)||2.7|
|Plumbum (Pb) ≤%||0.04|
As a professional supplier of Potassium Bitartrate, we’re engaged in export and distribute Potassium Bitartrate for years.
Price trend of Potassium Bitartrate
Raw Materials price: Prices of raw material are stable.
Market demand and supply : demand and supply is stable. Production capacity of the Potassium Bitartrate manufacturers didn’t change much.
Market Forecast: Considering the current market trend, price of Potassium Bitartrate will be stable in the coming months.
Potassium Bitartrate is gluten free and widely used in gluten free food to provide better texture and taste to baked food.
Potassium Bitartrate is a Potassium salt of tartaric acid manufactured through chemical synthesis, general recognized as halal.
Potassium Bitartrate is general recognized as Kosher classified as Parve.
Although Potassium Bitartrate generally regarded as a very safe, there can be some minor side effects. The side effects may: Because of its high potassium content, taking overdose may result in higher-than-normal potassium levels and cause dehydration or electrolyte imbalance.
Application and Uses of Potassium Bitartrate
In food, potassium bitartrate is used for:
- Stabilizing egg whites, increasing their heat tolerance and volume
- Stabilizing whipped cream, maintaining its texture and volume
- Anti-caking and thickening
- Preventing sugar syrups from crystallizing
- Reducing discoloration of boiled vegetables