Description
Potassium Sodium Tartrate commonly called Rochelle Salt or Seignette Salt was discovered in 1672 by Pierre SEIGNETTE, pharmacist in La Rochelle. It is one of the most beautiful salt of Tartaric Acid. It is obtained by action of Sodium Hydroxide on the crude Cream of Tartar which is a by-product of the wine Industry. Successive purification stages enable to obtain a refined product of high purity.
Synonyms
- Seignette salt
- (2R, 3R) – 2,3 dihydroxybutane – 1,4 – dioïc acid, Potassium Sodium Salt, tetrahydrate
- L (+) Tartaric Acid mono sodium mono Potassium Tartrate
- Butanedioïc acid, 2,3 – dihydroxy -, [R(R*, R*)] -, monopotassium monosodium salt, tetrahydrate
- Potassium sodium Tartrate
- Monopotassium, monosodium tartrate, tetrahydrate
Physical properties
Characteristics:
- White crystalline granulars or powder
- Odourless
- Slightly bitter taste
- Density D204 of the solutions in water according to the concentration
- Solubility in water at different temperatures
- Almost insoluble in alcohol and ether
Specifications
Product conform to the main pharmacopoiea (Ph Eur, USP, NF, JP….) Food grade Standards (Reg 2012/231/EC, FCC, JFAS….).
Uses
Rochelle Salt is mainly used in the following activity branches:
- Galvanoplasty
- Food Industry (manufacturing of pectins and gelatines)
- Pharmaceutical Industry
- Cigarette paper (combustion regulator)
- Piezo-electricity
- Treatment of metals
- Gas purification
- Encre for graphics
- Mirrors silverplating
- Laboratory reagent
Forms and presentations
Rochelle Salt is marketed in granulars and powder form. The bulk density is near to 1 for granulars ; near to 0,8 for powder.
Packing
Multiply paper bags lined with polyethylene of 25 kgs net.
Storage / stability
Rochelle Salt must be kept in an airtight packing and stored in a dry place, away from humidity and in normal temperature conditions. It is a stable compound which does not alter with time if these storage advises are respected. A use-by date is however indicated according to the regulations : it is one year. This product tends to cake therefore a long storage is not recommended especially for the fine granular qualities.
