Potassium carbonate is one of the best carbonates to use in food production as it doesn’t alter the products taste as much as others do. Potassium carbonate is used as an acidity regulator or pH stabilizer in certain food products and as a leavening agent in baked goods, especially in traditional recipes.  In noodle and pasta production, potassium carbonate is used as an alkaline salt in the dough.  It is potassium carbonate that interacts with protein to make noodles more elastic, stiffen their texture, and change their color. It also helps reduce the amount of time noodles need to cook and keeps the products unchanged in terms of their qualities and appearance and extend the shelf life of food.

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