Potassium Carbonate
The short version
An alkaline potash salt — 'Dutches' cocoa, gives ramen noodles their bite, and deacidifies grape must.
It's widely considered safe at the amounts used in food, so we mark it green. The Safety section below has the details.
Where it comes from
An alkaline potassium salt (potash), historically leached from wood ash; made today from potassium chloride.
How it's used
Acidity regulator and raising agent. Alkalizes cocoa in the 'Dutch process', is the 'kansui' that gives ramen and other alkaline noodles their springy bite and yellow tint, deacidifies grape must in winemaking, and speeds the drying of some dried fruit.
Safety profile
No ADI specified. Alkaline, so large amounts can irritate the gut; safe at normal food levels.
Physical & chemical properties
White, strongly water-soluble, hygroscopic powder; strongly alkaline in solution.
Regulation worldwide
Permitted in the EU, the US (GRAS), and globally.
Educational information only. Not medical or dietary advice.