BALANCE BETWEEN FUNCTIONALITY, TASTE AND HEALTH IN FOOD FORMULATIONS
sodium free baking agent
Potassium bicarbonate is a sodium-free baking agent for baking. But not only that; potassium hydrogen carbonate in baking powder also helps to maintain a healthy balance of minerals in the body. Thus, potassium bicarbonate also makes an important contribution to our health, as potassium is a vital mineral that controls important cell functions.
Potassium salts for a better health balance
The right dose of potassium helps maintain normal blood pressure and thus reduces the risk of heart disease. The diet of many people is characterized by an excessive intake of sodium, e. g. through table salt. This results in the ratio of sodium to potassium ions in the body not being properly balanced. There are already government initiatives in over 35 countries around the world that support the increased use of potassium salts such as potassium bicarbonate in food.
As a leavening agent, potassium hydrogen carbonate is a healthy alternative to foods with high sodium content. Potassium bicarbonate as a substitute thus helps to achieve a healthier diet.
Potassium carbonate removes the wax layer from fruits such as grapes. This is a simple and modern method to initiate a controlled and time-optimized drying process.
Treatment of cocoa beans with potassium carbonate removes bitter tasting substances and enhances flavor as well as solubility of cocoa powder.
Potassium bicarbonate lowers the acidity of wine. During the deacidification process, potassium reacts with the tartaric acid to release carbonic acid, causing the pH value to rise. Riesling varieties are particularly suitable for fine deacidification, as they have a higher tartaric acid content.
In addition to fortifying effervescent tablets with valuable potassium, potassium bicarbonate puts the right fizz in your drink. Potassium derivatives in isotonic drinks provide the necessary electrolytes after a strenuous workout.
Delicious ramen noodles
Potassium carbonate gives the pasta the attractive yellow color and stretchy texture. It makes them elastic and firm to the bite, acting on the proteins and hardening the pasta in the process.