Potassium Hydroxide
The short version
Caustic potash — sodium-free alkali for pretzel browning, olive curing, and Dutch cocoa.
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
Manufactured industrially by electrolysis of potassium chloride brine. Food-grade material meets strict heavy-metal purity criteria.
How it's used
The sodium-free alternative to NaOH (E524) — used in low-sodium pretzel and bagel browning, lye-cured olives, Dutch-process cocoa, infant formula pH adjustment, and some Asian noodles. Functions as a pH adjuster at low residual levels.
Safety profile
ADI not specified — neutralized to harmless potassium salts during food processing. Pure material is highly corrosive (workplace hazard) but the consumer-product residual is trace.
Physical & chemical properties
White solid (pellets or flakes), strongly hygroscopic and deliquescent. Dissolves exothermically in water. Strong base (pH 14 in 1 M solution).
Regulation worldwide
Permitted globally as a processing aid and pH regulator. Residual must be neutralized in the finished product.
Educational information only. Not medical or dietary advice.