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Edible alkali is a mixture of soda ash (sodium carbonate) (chemical formula Na2CO3) and baking soda (sodium bicarbonate) (chemical formula NaHCO3). Baking soda is the finished product after absorbing carbon dioxide from soda ash solution or crystal.

Nutritional analysis

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1. In the process of fermentation, microorganisms will produce acid, and the dough will turn sour after it is initiated. It is necessary to add edible alkali (carbonate) to react with acid to make delicious pasta;

2. Eating alkali can neutralize organic acids or sulfides attached to dark green vegetables due to excessive spraying of pesticides, thus preserving the original color of vegetables and removing the pollution of pesticides on vegetables;

3. Eating alkali has a strong degreasing effect, which can remove excess grease from oily dry raw materials;

4. Eating alkali can release nicotinic acid which is not easy to release in corn, so that people who eat corn for a long time will not suffer from boils due to the lack of nicotinic acid in corn;

5. The disadvantage of eating alkali is that it has a strong destructive effect on vitamin b 1.b2 and vitamin C in food, and at the same time it will affect the absorption and utilization of certain minerals by human body, so it is not suitable for abuse.

6. Neutralizing gastric acid can protect the stomach of patients with gastric diseases such as gastric ulcer.

Note: Otherwise, the edible alkali reacts with gastric acid to produce CO2, which is intense and gives off heat too quickly, especially for patients with gastric ulcer!