Potassium Tartrate is a chemical compound that appears as a white crystalline powder. It is commonly used in cooking and baking as a stabilizing agent for whipped cream and egg whites. Additionally, it serves as a food additive and can be found in some wines, where it helps to prevent the formation of crystals. In the laboratory, Potassium Tartrate is utilized in various chemical processes and can act as a buffering agent. It is also known for its role in the production of cream of tartar, which is derived from the sediment left in wine barrels. This compound is important in both culinary and scientific applications.