Potassium Tartrates (Cream of Tartar) E336
buffering agent, raising agent, stabilizer — Primarily natural (from wine production).
Monopotassium tartrate (E336i), Dipotassium tartrate (E336ii)
CAS: 868-14-4 (i), 921-53-9 (ii)
Factual Regulatory Reference
This database provides factual regulatory information compiled from official government sources. It does not constitute medical, nutritional, or safety advice. Regulatory status varies by country and is subject to change. Always refer to your local regulatory authority for the most current information.
What Is Potassium Tartrates (Cream of Tartar)?
Potassium tartrates (monopotassium tartrate/cream of tartar and dipotassium tartrate) are potassium salts of tartaric acid. Cream of tartar (monopotassium tartrate) is a classic baking ingredient, used as a leavening acid with baking soda and to stabilize beaten egg whites. JECFA set a group ADI of 30 mg/kg body weight for tartaric acid and its salts. EFSA reviewed tartrates in 2014. Cream of tartar is also used in confectionery to prevent sugar crystallization and in winemaking to adjust acidity.
? Did You Know?
Potassium Tartrates (Cream of Tartar) occurs naturally in wine barrels (crystallizes during fermentation) and grape juice (naturally present). Many people consume it daily without realizing it's also a listed food additive.
Beyond food, Potassium Tartrates (Cream of Tartar) is also used in cosmetics, medicine, industrial applications, household products. Its versatility makes it one of the most multi-purpose chemical compounds in everyday life.
In the EU, Potassium Tartrates (Cream of Tartar) has a "quantum satis" authorization — Latin for "as much as needed." This means there's no specific maximum limit; manufacturers use only what's technologically necessary.
Detailed Regulatory Assessment
European Union (EFSA)
Permitted in various food categories
Official EFSA LinkUnited States (FDA)
Widely used as cream of tartar in baking
Japan (MHLW)
Compliant with Japanese food sanitation law.
Acceptable Daily Intake (ADI)
International Standard (JECFA)
mg/kg body weight per day
European Standard (EFSA)
Natural Occurrence
Monopotassium tartrate (cream of tartar) occurs naturally in grapes and crystallizes on the inside of wine barrels during fermentation. These crystals, called argol, are collected and purified to produce commercial cream of tartar.
Manufacturing
Monopotassium tartrate (E336i, cream of tartar) is produced by collecting argol (crude potassium bitartrate crystals) from wine casks, then purifying through recrystallization. Dipotassium tartrate (E336ii) is produced by neutralizing tartaric acid with potassium carbonate or potassium hydroxide. The wine industry produces thousands of tonnes of cream of tartar annually as a byproduct.
Applications Beyond Food
Buffering agent in personal care products.
Laxative, diuretic (historical use), buffering agent.
Electroplating, silvering mirrors, leather tanning.
Cleaning agent (removes stains from cookware), play dough ingredient, stabilizer in whipped egg whites.