Natural Cream Of Tartar

Used in the wine industry, the pharmaceutical industry and the food industry.

—From winemaking to baking, cream of tartar delivers results

Natural cream of tartar, also known as potassium bitartrate, is a crystalline compound derived from grapes. It is a byproduct of the winemaking process and has been used for centuries in various industries. Due to its unique properties, it has found applications in the wine industry, the pharmaceutical industry, and the food industry.

In the wine industry, cream of tartar plays a crucial role in preventing wine from becoming cloudy or hazy. It helps to stabilise the wine’s pH and promotes the formation of tartrate crystals, which can be removed through filtration. This process enhances the clarity and appearance of the finished wine.

Beyond its use in the wine industry, cream of tartar has also found applications in the pharmaceutical and food industries. In the pharmaceutical industry, it is used as an excipient in certain medications, helping to improve their stability and bioavailability. In the food industry, cream of tartar is a common ingredient in baking powders, where it acts as a leavening agent. It reacts with baking soda to produce carbon dioxide gas, which helps baked goods rise and become light and fluffy.

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— Use Cases

Baking Powder Enhancement

Natural cream of tartar is a key component of baking powders, where it acts as an acid. When combined with baking soda, it creates a chemical reaction that produces carbon dioxide gas, causing baked goods to rise and become light and fluffy.

Wine Stabilization

In the winemaking process, cream of tartar helps to stabilize the wine's pH and prevent the formation of tartrate crystals, which can cause the wine to become cloudy. By adding cream of tartar, winemakers can ensure a clear and visually appealing product.