Alkaline water is natural alkali, and its main ingredients are sodium carbonate and potassium carbonate. Appropriate alkali can make the powder absorb water and achieve good viscoelasticity when it is decomposed by heat. Alkaline water also has antiseptic effects and neutralizes acidity. It can make dry food raw materials rise quickly, soften fibers, and remove the sour taste of dough. Appropriate use can bring excellent color, aroma, taste, and shape to food to increase people's appetite. Edible alkali is widely used in food processing such as noodles, bread, steamed buns, etc.

Food alkali can neutralize organic acids or sulfides adhered to dark green vegetables due to excessive spraying of pesticides, thereby preserving the original color of vegetables and removing pesticide contamination on vegetables.

Extended information

Edible alkali is a mixture of soda ash and baking soda. Baking soda is a product made by absorbing carbon dioxide from a solution or crystal of soda ash. Edible alkali is not a condiment, but is mainly used to neutralize the acid produced by yeast fermentation in dough. In some cases, it can be used as a food loosening agent and meat tenderizer to quickly thicken dry food raw materials and soften fibers. Appropriate use can bring excellent color, aroma, taste and shape to food to increase people's appetite.