POTASSIUM CARBONATE is one of the best carbonates to use in food production as it doesn’t alter the products taste as much as others do.
POTASSIUM CARBONATE can be used as a replacement for sodium bicarbonate in breads, crackers and other baked goods. This reduces the sodium content of foods making them much healthier while maintaining a lot of the leavening power. Additional eggs along with other small adjustments must be made to make up for the change.
POTASSIUM CARBONATE is an alkaline salt used to darken cocoa powder. This eliminates the need to use iron salts, which cause environmental and health issues during production.
Other uses of the versatile POTASSIUM CARBONATE include pH regulation in water, as well as fermenting systems such as wine and mead.