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Potassium bitartrate

Potassium bitartrate is made today by the process that has been used for centuries. Wine lees (the solid material left [Pg.629]

Potassium bitartrate. Red atoms are oxygen white atoms are hydrogen black atoms are carbon and blue atom is potassium. Gray sticks indicate double bonds, publishers RESOURCE GROUP [Pg.630]

It acts as a leavening agent, causing a product to rise, in baked goods  [Pg.630]

It serves as an anticaking agent and stabilizer to thicken some food products  [Pg.630]

It prevents the crystallization of sugars when making candy and sugary syrups  [Pg.631]


Fig. 1. An amplified outline scheme of the making of various wiaes, alternative products, by-products, and associated wastes (23). Ovals = raw materials, sources rectangles = wines hexagon = alternative products (decreasing wine yield) diamond = wastes. To avoid some complexities, eg, all the wine vinegar and all carbonic maceration are indicated as red. This is usual, but not necessarily tme. Similarly, malolactic fermentation is desired in some white wines. FW = finished wine and always involves clarification and stabilization, as in 8, 11, 12, 13, 14, 15, 33, 34, followed by 39, 41, 42. It may or may not include maturation (38) or botde age (40), as indicated for usual styles. Stillage and lees may be treated to recover potassium bitartrate as a by-product. Pomace may also yield red pigment, seed oil, seed tannin, and wine spidts as by-products. Sweet wines are the result of either arresting fermentation at an incomplete stage (by fortification, refrigeration, or other means of yeast inactivation) or addition of juice or concentrate. Fig. 1. An amplified outline scheme of the making of various wiaes, alternative products, by-products, and associated wastes (23). Ovals = raw materials, sources rectangles = wines hexagon = alternative products (decreasing wine yield) diamond = wastes. To avoid some complexities, eg, all the wine vinegar and all carbonic maceration are indicated as red. This is usual, but not necessarily tme. Similarly, malolactic fermentation is desired in some white wines. FW = finished wine and always involves clarification and stabilization, as in 8, 11, 12, 13, 14, 15, 33, 34, followed by 39, 41, 42. It may or may not include maturation (38) or botde age (40), as indicated for usual styles. Stillage and lees may be treated to recover potassium bitartrate as a by-product. Pomace may also yield red pigment, seed oil, seed tannin, and wine spidts as by-products. Sweet wines are the result of either arresting fermentation at an incomplete stage (by fortification, refrigeration, or other means of yeast inactivation) or addition of juice or concentrate.
For the production of tartar emetic (antimony potassium tartrate [28300-74-5]), potassium bitartrate [868-14 ] and antimony oxide, Sb202, are added simultaneously to water in a stainless-steel reactor. The reaction mixture is diluted, filtered, and collected in jacketed granulators where crystallization takes place after cooling. Centrihiging, washing, and drying complete the process. [Pg.526]

Economic Aspects. The estimated total worldwide market for tartaric acid is 58,000 t and potassium bitartrate (acid basis) is 20,000 t. The majority of tartaric acid consumption, represented by beverage, food, and pharmaceutical appHcations, is shown in Table 10. Potassium bitartrate (cream of tartar) is primarily used in baking powders and mixes. [Pg.527]

Country Tartaric acid imports, % Potassium bitartrate imports, %... [Pg.527]

The potassium salt of tartaric acid, potassium bitartrate or potassium hydrogen tartrate, is weakly acidic, and is known as cream of tartar. Since it is a dry acid, cream of tartar is used in baking powders (along with sodium bicarbonate) to produce carbon dioxide gas when added to water. Other acids used in baking powder are fumaric acid and phosphoric acid. [Pg.68]

The bitartrate ion can combine with potassium ion, also present in high concentrations in grapes, to form the soluble salt potassium bitartrate (also known as cream of tartar). In water sodium bitartrate is fairly soluble 1 g dissolves in 162 ml of water at room temperatureJ1 In alcohol solution (formed as fermentation of the wine yields ethanol), the solubility of potassium bitartrate is significantly reduced 8820 ml of ethanol are required to dissolve 1 g of the saltJ As a consequence deposits of potassium bitartrate form as the salt precipitates out of solution. [Pg.14]

To prevent the formation of wine crystals during the bottling process, winemakers use a method known as cold stabilization. By lowering the temperature of the wine to 19-23°F for several days or weeks, the solubility of tartrate crystals is lowered, forcing the crystals to sediment. The resulting wine is then filtered off the tartrate deposit. The temperature dependence of the solubility of potassium bitartrate is readily apparent in the following comparison while 162 ml of water at room temperature dissolves 1 g of the salt, only 16 ml of water at 100°C are needed to solubilize the same amount of saltJ l Recent developments employ a technique known as electrodialysis to remove tartrate, bitartrate, and potassium ions from newly fermented wine at the winery before potassium bitartrate crystals form. [Pg.14]

Tan, Y., Dai, X., Li, Y., Zhu, D. 2003. Preparation of gold, palladium and silver nanoparticles by the reduction of their salts with a weak reductant - potassium bitartrate. Journal of Materials Chemistry, 13, 1069-1075. [Pg.191]

Suppositories Sodium bicarbonate and potassium bitartrate in a water soluble polyethylene glycol base otc)... [Pg.1397]

Figure 8-3 Solubility of potassium hydrogen tartrate increases when the salts MgS04 or NaCI are added. There is no effect when the neutral compound glucose is added. Addition of KCI decreases the solubility. (Why ) [From C. J. Marzzacco. "Effect of Salts and Nonelectrolytes on the Sdutxlity of Potassium Bitartrate." J. Chem. Ed. 1998. 75.1628.]... [Pg.142]

A white, crystalline powder, soluble in 1<)2 parts of cold, and in 20 parts of boiling, water, and insoluble in alcohol. Potassium bitartrate is also soluble in solutionis of sodium hydroxide and potassium carbonate, with the evolution of carbon dioxide. The preparation contains 100 per cent of... [Pg.156]

Moisture. — 5 gm. of potassium bitartrate, when dried at 100° C., should not suffer any loss in weight. [Pg.156]

Sulphates. — Dissolve 1 gm of potassium bitartrate in 20 cc. of water, add 5.0 cc. of nitric acid and barium nitrate solution. No precipitate should form within twelve hours. [Pg.157]

Ammonium Compounds. — On heating 2 gm. of potassium bitartrate with 10 cc. of sodium hydroxide solution no vapors of ammonia should be evolved (to be ascertained by moist litmus paper). [Pg.157]

Calcium. — Dissolve 1 gm. of potassium bitartrate in 5 cc. of diluted acetic acid and 25 cc. of water, with the aid of heat. Allow to become perfectly cold, filter, and to the filtrate add a few drops of ammonium oxalate solution. The liquid should show no turbidity within ten minutes. [Pg.157]

Heavy Metals. — The solution of 5 gm. of potassium bitartrate in 25 cc. of water and 25 cc. of ammonia water should show no change on the addition of hydrogen sulphide water. [Pg.157]

Newly fermented wines are usually supersaturated with potassium bitartrate. Wineries routinely remove the excess potassium bitartrate in wines by refrigeration or ion exchange procedures. These steps are necessary to obtain a wine free of tartrate deposits after bottling. Calcium may also combine with tartrates which contribute to the deposits in wines. Generally, the stabilization practices for potassium bitartrate are sufficient to remove calcium tartrate from wines. [Pg.38]

A further consideration of the change in pH is the affect on tartrates. As the pH reaches 3.56-3.60 (the midpoint between the two pKa s for tartaric acid) the precipitation of potassium bitartrate is increased (65, 66). This decrease in tartrate concentration in the wine is beneficial in the overall process of achieving tartrate stability. Although the pH of the 1972 wines did not reach this level, the pH does reach and exceed this range in some years (64). [Pg.117]

In addition to deposits of crystalline potassium bitartrate, infrequent calcium tartrate deposits occur in wines. The calcium level of carefully produced wines is seldom high enough to cause stability problems. Occasionally, however, wines may extract calcium from improperly prepared filter materials. Prolonged storage in uncoated concrete tanks also will release calcium into wine. [Pg.131]

Tartaric Acid. Quantitative measures of total tartrate are useful in determining the amount of acid reduction required for high acid musts and in predicting the tartrate stability of finished wines. Three procedures may be used. Precipitation as calcium racemate is accurate (85), but the cost and unavailability of L-tartaric acid are prohibitive. Precipitation of tartaric acid as potassium bitartrate is the oldest procedure but is somewhat empirical because of the appreciable solubility of potassium bi-tartrate. Nevertheless, it is still an official AO AC method (3). The colorimetric metavanadate procedure is widely used (4, 6, 86, 87). Tanner and Sandoz (88) reported good correlation between their bitartrate procedure and Rebeleins rapid colorimetric method (87). Potentiometric titration in Me2CO after ion exchange was specific for tartaric acid (89). [Pg.150]


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