A strong alkali used to adjust acidity and pH in processed foods — it makes dough rise, softens olives, and gives pretzels their distinctive chewy crust. Found in jams, spreads, cereal-based baby foods, and caseinates. It is not consumed as-is; it reacts during processing and neutralises, leaving harmless sodium salts. Considered safe at the levels used in food production by EFSA and FDA.
This additive is authorised to be used in the following 6 food categories:
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