Comparing E331 - Sodium citrates vs E336II - Dipotassium tartrate

Overview

E331 - Sodium citrates

Sodium citrates (E331) are the sodium salts of citric acid. They control acidity, help foods stay stable, and make processed cheese melt smoothly. You’ll find them in drinks, dairy, and many everyday packaged foods.

READ MORE >>

E336II - Dipotassium tartrate

Dipotassium tartrate (E336ii) is the potassium salt of tartaric acid that works mainly as an acidity regulator in foods and drinks. It helps keep pH stable, which protects flavor, color, and texture in products such as beverages, confections, and baked goods. It is also known as potassium tartrate or dipotassic tartrate.

READ MORE >>
Synonyms
E331
Sodium citrates
E336ii
Dipotassium tartrate
dipotassic tartrate
Potassium tartrate
Functions
acidity regulatoremulsifying saltsequestrantstabilizer
acidity regulatorsequestrant
Origins
Plant
Microbiological
Plant
Synthetic
Products

Found in 14,247 products

Found in 11 products

Search rank & volume
#388170 / mo🇺🇸U.S.
#44770 / mo🇺🇸U.S.
Awareness score

×0.00
under-aware

×0.95
normal

Search volume over time

Search history data is not available.

Interest over time for 4 keywords in U.S. during the last 10 years.

Read more about E331Read more
Read more about E336IIRead more
Popular questions

  1. What is e331 in food?

    E331 is sodium citrates—the mono-, di-, and trisodium salts of citric acid—used mainly as acidity regulators/buffers, sequestrants, and emulsifying salts in foods like soft drinks and processed cheese.

  2. How are sodium citrates used in molecular gastronomy?

    They’re used to adjust and buffer pH, chelate calcium, and act as an emulsifying salt—commonly to make ultra-smooth, meltable cheese sauces and to tune acidity/calcium levels for techniques like spherification and stabilizing foams.

  3. What are sodium citrates degradation byproducts?

    Under normal food use they’re stable; with strong heating/combustion they decompose to carbon oxides (CO2/CO) and sodium oxides (and related inorganic residues).

  4. Why does sodium citrates burn?

    It isn’t flammable; any “burning” sensation typically comes from irritation of skin, eyes, or mouth at high concentrations due to its mildly alkaline, saline nature, and on heating it decomposes rather than sustaining a flame.

READ MORE ABOUT E331READ MORE >>

  1. How much potassium hydrogen tartrate in cream of tartar?

    Cream of tartar is essentially pure potassium hydrogen tartrate (E336i), typically >99%, and does not contain dipotassium tartrate (E336ii), which is a different salt.

  2. How to grow potassium sodium tartrate crystal?

    That’s Rochelle salt (potassium sodium tartrate), not E336ii; dipotassium tartrate (E336ii) crystals can be grown by making a hot saturated aqueous solution and letting it cool and evaporate slowly.

  3. How to prepare potassium sodium tartrate?

    Potassium sodium tartrate is a different compound; dipotassium tartrate (E336ii) is prepared by neutralizing tartaric acid with a potassium base (e.g., K2CO3 or KOH) and crystallizing the salt.

  4. Potassium hydrogen tartrate what is the ka?

    For potassium hydrogen tartrate (E336i), the relevant dissociation is tartaric acid’s second step: Ka2 ≈ 4×10^-5 at 25°C (pKa ≈ 4.3); dipotassium tartrate (E336ii) is fully neutralized and doesn’t have an acid dissociation constant.

  5. Potassium hydrogen tartrate what isthe ka?

    For potassium hydrogen tartrate (E336i), Ka2 ≈ 4×10^-5 at 25°C (pKa ≈ 4.3); E336ii (dipotassium tartrate) is a neutral salt and does not have a Ka.

READ MORE ABOUT E336IIREAD MORE >>