Food Bases & Alkalis
AdditiveOverview
Industrial bases including sodium hydroxide and calcium hydroxide enable chemical modifications impossible in traditional cooking. These caustic chemicals appear in 25% of processed baked goods and specialty foods.
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Ingredient variations
Common forms
Sodium bicarbonate, calcium carbonate, sodium hydroxide
Function
Alkaline agents neutralize acids, modify proteins, and create specific chemical reactions altering food texture and appearance. They enable industrial processes like Dutch cocoa production.
Sources
Sodium hydroxide is produced through industrial electrolysis, calcium hydroxide through limestone calcination. These require specialized equipment and safety protocols absent from kitchens.
Health Considerations
Residual alkalinity can cause tissue damage, requiring complete neutralization before consumption. Their use indicates processing complexity characteristic of ultra-processed rather than minimally processed foods.
Regulatory
FDA regulates bases as direct additives with residual limits and neutralization requirements. International regulations vary on permitted uses and concentrations.
Products Containing Food Bases & Alkalis
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