Industrial grade Food Gradesolid 90% liquid45% Potassium hydroxide cas 1310-58-3

What is Potassium hydroxide?

One of the most important strong bases is potassium hydroxide, also called caustic potassium or potassium ash. Food-grade potassium hydroxide complies with food safety standards and is used as an acidity regulator and food processing aid (EU food additive number E525). It is usually written with the chemical formula :

KOH (CAS No.: 1310-58-3, EINECS No.: 215-181-3, molecular weight approximately 56.11)

Potassium hydroxide is a white, flaky, granular, or rod-shaped solid at room temperature, odorless, with a melting point of approximately 360℃, a boiling point of approximately 1320℃, and a relative density of approximately 2.04. It is extremely soluble in water (approximately 112g/100mL at 20℃) and releases a large amount of heat. Its aqueous solution is strongly alkaline (pH can reach 13-14). Potassium hydroxide is very hygroscopic, readily absorbing moisture and carbon dioxide from the air to deliquesce and form potassium carbonate. Food-grade potassium hydroxide is made by ion-exchange or diaphragm electrolysis of potassium chloride solution, the same process used for industrial-grade potassium hydroxide, but with higher food safety standards.

Potassium hydroxide consists of potassium ions (K+) and hydroxide ions (OH-) which are linked to each other through ionic bonds from a molecular framework perspective. OH) ions are very strong proton acceptors. In food processing, they can neutralise acidic substances, promote the dissolution and modification of proteins and pectins, and saponify fats and oils. These reactions underlie the chemical basis of food processing techniques such as cocoa alkalisation, fruit and vegetable peeling, and flour product conditioning.

Potassium hydroxide is a chemical corrosive and can cause severe burns to skin, eyes and respiratory tract. It dissolves with violent heat and reacts rapidly with acids. Food-grade potassium hydroxide must meet stricter purity standards, but is still extremely alkaline and must be used within normal limits in specialised processes. Store in a closed, moisture-proof container, away from acids and children.

Compared with industrial grade products, food grade products pay more attention to the following indicators:

Heavy metal limits (lead, arsenic, etc.)

Strict limits are set for heavy metals such as lead and arsenic, which are important indicators for ensuring food safety.

Potassium carbonate content

Potassium hydroxide readily absorbs carbon dioxide from the air to form potassium carbonate. The carbonate content affects the purity and must be strictly controlled.

Chloride and sulphate

Impurities like chlorides and sulphates need to be controlled within normal limits to ensure the purity of the product and the efficiency of the process.

Water-insoluble matter and clarity

The aqueous solution is clear and transparent and free from any mechanical impurities, which maintains the cleanliness of the food processing system.

What are the uses of food-grade Potassium hydroxide?

Food grade potassium hydroxide is commonly utilised as an acidity regulator and processing aid in the food industry because of its strong alkaline and pH regulating ability.

1. Alkalization treatment of cocoa powder (core application)

The Dutch process of alkalisation of cocoa powder uses food grade potassium hydroxide. Alkaline treatment enhances the colour (darker), flavour (smoother), and solubility and dispersibility of cocoa powder. It's an important processing step in the chocolate and baking industries

2. Food acidity regulators

Potassium hydroxide is used as an acidity regulator in GB 2760 (in appropriate amounts as needed for production) for pH adjustment in beverages, dairy products and processed foods to help improve taste and stabilize quality. It is also a food additive in EU E525.

3. Alkaline peeling and processing of fruits and vegetables

Alkaline peeling Potassium hydroxide can be used to peel fruits and vegetables (such as potatoes, tomatoes and peaches). It is used to soften the layer between the peel and flesh to facilitate peeling. It is widely used in the production of potato chips, canned products and sauces.

4. Noodle product processing

Potassium hydroxide can be used to adjust the alkali in noodle processing, making products such as alkaline noodles and ramen, which helps improve the gluten network, texture and color. It is a modern application of traditional noodle making techniques.

5. Processing of pickled foods such as olives

Potassium Hydroxide is used for treatment of olives and other fruit with alkali to remove bitterness and ripen them. It helps improve the taste and colour of pickled foods and serves the olive oil and pickled olive industries.

6. Food processing aids (cleaning and peeling)

Potassium hydroxide is used as a processing aid in CIP alkaline washing of food equipment and containers and in alkaline peeling of fruits and vegetables such as potatoes and tomatoes to help efficiently remove fruit peels and meet requirements for clean production and process hygiene.

7. Chemical and battery industry chain (indirect contact)

Potassium hydroxide is better known as a potassium salt raw material and a component of alkaline battery electrolytes. It may be indirectly involved in the production chain of the batteries and industrial products we use.

8. Other Applications

With the development of food processing technology, the application scope of food-grade potassium hydroxide continues to expand, including pH adjustment of fermented foods, alkaline extraction of colloids such as gelatin and pectin, and seaweed processing.

It is important to note that food-grade specifications do not equate to "risk-free": the strong alkalinity and corrosiveness of potassium hydroxide do not change due to its "food-grade" status. It must be used by professional food companies under compliant processes and limits. Consumers should not directly contact or consume the pure product. The amount used in processed foods according to the standard residue levels is safe.

Summarize

Potassium hydroxide (KOH, CAS No. 1310-58-3) is a white, flaky or granular strong alkali with a melting point of about 360°C. It is highly soluble in water and releases a large amount of heat. It is produced by the electrolysis of potassium chloride. In daily life, we come into contact with it through chocolate and cocoa products, beverages and processed foods, noodle products, pickled olives, potato chips and fruit and vegetable processing, and the chemical battery industry chain. In the food industry, potassium hydroxide that meets food safety standards is widely used in the alkalization treatment of cocoa powder, acidity adjustment of food, alkaline peeling of fruits and vegetables, noodle processing, olive pickling, and alkaline washing of food equipment. It is an indispensable strong alkaline processing aid in the food industry.