If you were concerned, don’t be. Potassium bitartrate (AKA cream of tartar) has no vitamin K. 2 – 100 grams, no vitamin K.
How is it made? According to Wikipedia (defaced it myself):
Potassium bitartrate crystallizes in wine casks during the fermentation of grapejuice, and can precipitate out of wine in bottles.
In food, potassium bitartrate is used for:
- Stabilizing egg whites, increasing their heat tolerance and volume
- Stabilizing whipped cream, maintaining its texture and volume
- Anti-caking and thickening
- Preventing sugar syrups from crystallizing
- Reducing discoloration of boiled vegetables
Additionally it is used as a component of:
- Baking powder, as an acid ingredient to activate baking soda
- Sodium-free salt substitutes, in combination with potassium chloride