The role of alum in fried dough sticks:

Alum and baking soda are mixed together. The two react with each other and the main products generated are carbon dioxide and aluminum hydroxide. The carbon dioxide generated can play a role in To achieve the puffing effect, the aluminum hydroxide produced is mixed into the fried dough sticks, making them taste chewy and increase the taste.

Alum can be used to prepare aluminum salts, paints, tanning materials, clarifiers, mordants, papermaking, waterproofing agents, etc.

One of the main uses is that it was often used as a water purifier: the principle is aluminum hydroxide colloid produced by the hydrolysis of aluminum ions. The colloidal particles have a large variable area, and are adsorbable when they are long and empty. Used to purify water.

It should be noted that alum or aluminum ammonium sulfate was a food additive in the past, but excessive intake of aluminum ions can cause dementia and the intellectual development of children.

Extended information:

How to identify alum-added fried dough sticks:

1. After adding alum, the fried dough sticks will expand greatly, become very crispy, and have many cracks on the skin.

2. It has alkali and astringent taste. It is mainly formed by the smell of alum and alkali.

3. There is a lot of oil leakage inside the dough sticks. This is mainly because the alum dough sticks have many cracks and oil can easily seep into them.

4. The color looks a bit abnormal, yellowish to white, and a bit black after cooling. This kind of fried dough sticks not only has alum added, but is also fried using problematic oils, such as gutter oil, old oil, etc.

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