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E501Leavening agentLow concern
Potassium Carbonate
In plain words
The short version
An alkaline potash salt — 'Dutches' cocoa, gives ramen noodles their bite, and deacidifies grape must.
Why it's green
It's widely considered safe at the amounts used in food, so we mark it green. The Safety section below has the details.
Safety profile
No ADI specified. Alkaline, so large amounts can irritate the gut; safe at normal food levels.
The detail
An alkaline potassium salt (potash), historically leached from wood ash; made today from potassium chloride.
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.
White, strongly water-soluble, hygroscopic powder; strongly alkaline in solution.
Permitted in the EU, the US (GRAS), and globally.
Sources
- WHO JECFA database — Potassium carbonate (INS 501i) — Joint FAO/WHO Expert Committee on Food Additives (WHO), 1965. Safety: no numerical ADI
- 21 CFR 184.1619 — Potassium carbonate (eCFR, current as of 13 Oct 2026) — US eCFR / Office of the Federal Register, 2026. Regulation: GRAS in the US
- EUR-Lex — Regulation (EC) No 1333/2008 on food additives, consolidated version of 18 August 2026 — Publications Office of the European Union, 2026. Regulation: permitted in the EU
Checked against these sources on .
Educational information only. Not medical, dietary or veterinary advice. Spotted an error? Tell us.