An acidity regulator and leavening agent used in baked goods, noodles, and some processed foods. It raises pH levels, which affects texture and helps dough rise. It's also used in Dutch-process cocoa to reduce bitterness. Generally considered safe at levels found in food. It's a mineral salt — naturally occurring in wood ash and plant sources. No significant health concerns at typical dietary intake levels, though excessive consumption may affect potassium balance in sensitive individuals.
This additive is authorised to be used in the following 9 food categories:
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