Sodium Hydroxide
Also known as: Caustic soda, Lye, Sodium hydrate
Acidity RegulatorsThickeners
Safety rating
Avoid
Eat Away!Generally SafeUse SparinglyAvoid
Purpose and Function
Sodium Hydroxide is used in the processing of olives and other fruits to reduce bitterness, and as a pH adjuster in food formulations. It is highly corrosive and is rarely used directly in finished food products.
Commonly found in
- —Processed olives and fruit (processing aid, not present in finished product)
Key functions
- —Reduces bitterness during olive/fruit processing
- —Adjusts pH
Potential Risks and Side Effects
- 01Highly corrosive — can cause burns if mishandled and should not be consumed in unregulated amounts
- 02Inappropriate exposure or consumption can cause severe gastrointestinal discomfort, including burns