potassium sodium tartrate
butanedioic acid, 2,3-dihydroxy- (2R,3R)-, potassium sodium salt (1:1:1)
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Category:sequestrant, emulsifier, stabilizer in cheese products, minced meat, and sausage casings
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Notes: Used in food processing as an emulsifier and pH control agent
It has been used medicinally as a laxative. It has also been used in the process of silvering mirrors. It is an ingredient of Fehling's solution, formerly used in the determination of reducing sugars in solutions.; It is a colorless to blue-white salt crystallizing in the orthorhombic system. Its molecular formula is KNaC4H4O6·4H2O. It is slightly soluble in alcohol but more completely soluble in water. It has a specific gravity of about 1.79, a melting point of approximately 75 °C, and has a saline, cooling taste. As a food additive, its E number is E337.; Potassium sodium tartrate is a double salt first prepared (in about 1675) by an apothecary, Pierre Seignette, of La Rochelle, France. As a result the salt was known as Seignette's salt or Rochelle salt. Rochelle salt is not to be confused with rock salt, which is simply the mineral form of sodium chloride. Potassium sodium tartrate and monopotassium phosphate were the first materials discovered to exhibit piezoelectricity. This property led to its extensive use in "crystal" gramophone (phono) pick-ups, microphones and earpieces during the post-War consumer electronics boom of the mid-20th Century. Such transducers had an exceptionally high output with typical pick-up cartridge outputs as much as 2 volts or more. Rochelle salt is deliquescent so any transducers based on the material deteriorated if stored in damp conditions.
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3D/inchi