What Is Potassium Bitartrate?
Potassium bitartrate is actually a byproduct of the winemaking process, produced during fermentation 1. This white powder, also known as potassium acid tartrate and cream of tartar, is used in baking as well as some medications.
Use in Baking and Cooking
Baking powder is made of a mix of baking soda and cream of tartar. It causes baked goods to rise because the acidity of the mix of cream of tartar and water reacts with baking soda and creates carbon dioxide, which can cause a similar effect to that of yeast. Cream of tartar can also act as an emulsifier to keep the fats and liquids from separating in dairy products and help keep canned fruits from browning.
Use in Medications
Sodium Bicarbonate Ingredients
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Potassium bitartrate can have laxative and diuretic effects 1. The small amount typically used in baking and foods won't cause this reaction, but the larger amounts used in certain medications can. Don't take any other laxatives or diuretics while using a medication containing potassium bitartrate as they could have additive effects 1.
Potassium Considerations
Potassium bitartrate is high in potassium, with each teaspoon providing 14 percent of the daily value for this essential mineral 1. For most people, this is a good thing because potassium helps counteract the blood pressure-raising effects of sodium. However, for people with kidney problems, getting too much potassium can cause side effects, including potentially increasing the risk for an irregular heartbeat or a heart attack.
Overall Safety
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The potential for side effects and toxicity for potassium bitartrate is low, although it could irritate your eyes if you get it in them, and it can cause skin or upper respiratory tract irritation with long-term contact or nausea and vomiting if you ingest a lot of it 1. The amount of potassium bitartrate typically found in foods shouldn't cause problems 1.
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References
- Dictionary.com: Potassium Bitartrate
- Cooking Light: Choice Ingredient: Cream of Tartar
- National Kidney Foundation: Potassium and Your CKD Diet
- U.S. Department of Agriculture: Tartaric Acid
- Potassium. Office of Dietary Supplements. National Institutes of Health
- Lambert H, Frassetto L, Moore JB, et al. The effect of supplementation with alkaline potassium salts on bone metabolism: a meta-analysis. Osteoporos Int. 2015;26(4):1311-8. doi:+10.1007/s00198-014-3006-9
- Chatterjee R, Slentz C, Davenport CA, et al. Effects of potassium supplements on glucose metabolism in African Americans with prediabetes: a pilot trial. Am J Clin Nutr. 2017;106(6):1431-1438. doi:10.3945/ajcn.117.161570
- Potassium. Fact Sheet for Consumers. Office of Dietary Supplements. National Institutes of Health
- Health Claim Notification for Potassium Containing Foods. US Food and Drug Administration
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- Academy of Nutrition and Dietetics. What Is Potassium?
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- Curhan GC, Willett WC, Rimm EB, Stampfer MJ. A prospective study of dietary calcium and other nutrients and the risk of symptomatic kidney stones. N Engl J Med 1993;328:833-8.
- Curhan GC, Willett WC, Speizer FE, Spiegelman D, Stampfer MJ. Comparison of dietary calcium with supplemental calcium and other nutrients as factors affecting the risk for kidney stones in women. Ann Intern Med 1997;126:497-504.
- D’Elia L, Barba G, Cappuccio FP, Strazzullo P. Potassium intake, stroke, and cardiovascular disease a meta-analysis of prospective studies. J Am Coll Cardiol 2011;57:1210-9.
- O’Neil C, Keast D, Fulgoni V, and Nicklas T. Food sources of energy and nutrients among adults in the US: NHANES 2003-2006. Nutrients. 2012;4:2097-120. DOI: 10.3390/nu4122097.
- Stone M, Martyn L, and Weaver C. Potassium intake, bioavailability, hypertension, and glucose control. Nutrients. 2016;8: E444. DOI: 10.3390/nu8070444.
- U.S. Food and Drug Administration. Health Claim Notification for Potassium Containing Foods.
- Weaver CM. Potassium and health. Adv Nutr 2013;4:368S-77S.
- Yong Sun, et al. Dietary potassium regulates vascular calcification and arterial stiffness. JCI Insight. 2017;2(19):e94920.
Writer Bio
Based in Massachusetts, Jessica Bruso has been writing since 2008. She holds a master of science degree in food policy and applied nutrition and a bachelor of arts degree in international relations, both from Tufts University.