Rochelle Salt

Also known as Potassium Sodium Tartrate, Rochelle Salt is a double salt first prepared by an apothecary, Pierre Seignette, of La Rochelle, France in about 1675.   Rochelle Salt is a colorless to blue-white salt and has a saline cooling taste.     It is most commonly used in the production of cheeses, jellies and fruit bitters and as a buffering agent in the cosmetics industry.

Packaging:  25 kg bag, 50 kg drum.

Product Specs

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Also known as Potassium Sodium Tartrate, Rochelle Salt is a double salt first prepared by an apothecary, Pierre Seignette, of La Rochelle, France in about 1675. Rochelle Salt is a colorless to blue-white salt and has a saline cooling taste. Rochelle salt is most commonly used in the production of cheeses, jellies and fruit bitters and as a buffering agent in the cosmetics industry.

Packaging:  25 kg bag, 50 kg drum.


Product Specs