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E501Fine

Potassium carbonates

Group: Acidity regulators

Harm level1 of 5No concern

In plain words

Potassium carbonates are the potassium counterparts of baking soda, used to leaven dough and adjust acidity. They are typical in gingerbread, cocoa processing and some noodles.

Where you find it: gingerbread, cocoa, noodles

Our recommendation

No need to avoid it; care only on a prescribed potassium restriction.

Possible risks and effects

  • No relevant risk known at normal intake.
  • With kidney disease and potassium restriction, count total potassium intake.

For experts

Covers potassium carbonate and potassium hydrogen carbonate (traditional potash), acting as raising agents, acidity regulators and in cocoa alkalisation. Simple inorganic salts with no specific toxicological concern; authorised in the EU at quantum satis.

Check another E-number

More from this group

E338Phosphoric acidE339Sodium phosphatesE340Potassium phosphatesE341Calcium phosphatesE450DiphosphatesE451TriphosphatesE452PolyphosphatesE325Sodium lactate

This information is educational and based on EFSA assessments and available studies; it does not replace medical advice. With allergies, intolerances or illness, follow your doctor’s advice.