Explore the role of E500i - Sodium Carbonate in nutrition, including its functions as a regulator of acidity levels, leavening agent, texture enhancer, and preservative. Learn about its safe consumption.
Sodium carbonate, also known as E500i, is a common food additive used in various processed foods. It serves multiple purposes in the realm of nutrition and food production.
One of the primary functions of E500i is to regulate the acidity levels in food products. It acts as a buffering agent, helping to maintain the pH balance and stability of certain food items.
E500i is also utilized as a leavening agent in baking. When combined with an acid, such as cream of tartar, it produces carbon dioxide gas, which helps dough rise and creates a light, airy texture in baked goods.
Furthermore, sodium carbonate can enhance the texture of certain foods. It is commonly used in noodle production to improve the elasticity and chewiness of the noodles.
Additionally, E500i exhibits preservative properties that can extend the shelf life of certain food products. By inhibiting the growth of microorganisms, it helps maintain the freshness and quality of packaged foods.
It's important to note that E500i - Sodium Carbonate is generally recognized as safe for consumption in moderate amounts. However, individuals with specific dietary restrictions or health conditions should always consult with a healthcare provider before consuming foods containing this additive.