Potassium Bitartrate CAS 868-14-4 Purity 99.0%~101.0% Factory High Quality

Short Description:

Name: Potassium Bitartrate 

CAS: 868-14-4

Appearance: White Crystals to Granular, Crystalline Powder

Purity: 99.0%~101.0% (C4H5KO6) 

High Quality, Commercial Production

Enquiry: alvin@ruifuchem.com


Product Detail

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Description:

Supply with High Purity and Stable Quality
Name: Potassium Bitartrate
CAS: 868-14-4
High Quality, Commercial Production

Chemical Properties:

Chemical Name Potassium Bitartrate
Synonyms L-(+)-Tartaric Acid Monopotassium Salt; L(+)-Potassium Hydrogen Tartrate
CAS Number 868-14-4
CAT Number RF-PI158
Stock Status In Stock, Production Scale Up to Tons
Molecular Formula C₄H₆KO₆+
Molecular Weight 189.18
Brand Ruifu Chemical

Specifications:

Item Specifications
Appearance White Crystals to Granular, Crystalline Powder
Purity 99.0%~101.0% (C4H5KO6)  
Specific Rotation [α]D20℃ +32.5° ~ +35.5°
Clarity Test Qualified
Loss on Drying ≤0.50%
Arsenic (As) ≤3 mg/kg
Lead ≤2 mg/kg
Sulfate (SO4) ≤0.019%
Ammonium Salt Test Qualified
Test Standard GB 25556-2010, FCC
Use Food Additives; Pharmaceutical Intermediates

Package & Storage:

Package: Bottle, Aluminum foil bag, Cardboard drum, 25kg/Drum, or according to customer's requirement.

Storage Condition: Store in sealed containers at cool and dry place; Protect from light, moisture and pest infestation.

Advantages:

1

FAQ:

Application:

Potassium Bitartrate is acid, and is slightly soluble in water.It is used in baking powder, for medicine, and as an acid and buffer in foods. It can be used in baking or as a cleaning solution. When mixed with an acidic liquid such as lemon juice or white vinegar, it can be made of a paste-like cleaning agent for metals or some other cleaning applications. Approved by the FDA as a direct food substance, potassium bitartrate is used as an additive, stabilizer, pH control agent, antimicrobial agent, processing aid, or thickener in various food products. In food In food, potassium bitartrate is used for: Stabilizing egg whites, increasing their heat tolerance and volume Stabilizing whipped cream, maintaining its texture and volume Preventing sugar syrups from crystallising Reducing discolouration of boiled vegetables.

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