High Quality 99% Purity Food Grade Potassium Carbonate (K2CO3) Herbal Extract

Product Specification

 Potassium Carbonate  

What is Potassium Carbonate Powder?   

Potassium carbonate, commonly known as potassium alkali, and sometimes called oxalic acid or pearl ash when its purity is low, is an inorganic salt compound with the chemical formula K₂CO₃ and a molecular weight of 138.21. At room temperature, it is a white crystalline powder or granules, odorless, hygroscopic, and readily soluble in water (solubility 111 g/100 mL, 25℃). Potassium carbonate decomposes into potassium oxide and carbon dioxide when heated, and is reduced to metallic potassium upon heating with carbon. Potassium carbonate reacts with carbon and nitrogen or with ammonia to form potassium cyanide; it reacts with halogens to form potassium halides; and it reacts with sulfur, tellurium, and potassium nitrate to form potassium thiosulfate, potassium tellurate, etc. Potassium carbonate reacts with acids to release carbon dioxide, and reacts with some bases and salts in double displacement reactions that produce precipitates.

Feature

pH Regulation and Neutralization: Potassium carbonate is an alkaline salt that, when dissolved in water, significantly raises the pH of the solution, effectively neutralizing excess acidity in food and creating a stable processing or storage environment. During fermentation, it precisely controls the acid-base environment, ensuring optimal microbial activity. Its alkaline properties are also used to treat certain food ingredients to improve their flavor, color, or processing characteristics.

Applications

Flour Processing:Widely used in Chinese noodles, Japanese ramen, and Italian pasta as a quality improver to enhance elasticity and texture. In baked goods such as cookies and waffles, it's used as a component of compound leavening agents, providing a leavened structure. In the production of some traditional pastries (such as mooncake crust), it's used to adjust the pH of the dough to achieve the desired color and texture.

Alkalization Treatment of Cocoa and Chocolate:An indispensable processing aid in the global chocolate industry, it neutralizes the naturally high acidity of cocoa beans, developing a mild and mellow unique flavor (such as Dutch cocoa). Through alkalization, cocoa products exhibit a rich range of colors from reddish-brown to deep black, meeting the visual requirements of different products. This process improves the dispersibility of cocoa powder in liquids and enhances smoothness.

Fermented Foods and Beverages:Used as an acidity regulator in winemaking to control the pH value during fermentation and reduce the risk of potassium bitartrate crystallization. Used in the production of traditional fermented foods (such as certain pickles and steamed buns) to regulate the fermentation environment. In sports drinks, plant-based protein drinks, and other products, it is used as a potassium fortifier and pH stabilizer.

Other food industry applications: In products such as jellies and jams, it is used as a pH adjuster and gel stabilizer. In goat milk processing, it is used to reduce its distinctive goaty odor by adjusting the pH value. As a component of cleaning agents or peeling agents in food processing (such as lye for peeling fruits), it falls under the category of processing aids and must be removed or leave no residue in the final product.

For some products that require special packaging during transportation, we will carry out more delicate packaging. For example, retinal needs to be stored at -20 °C, so we choose cold chain transportation during transportation; deoxyarbutin will change color during transportation, so we will Vacuum packing of deoxyarbutin