Potassium hydroxide

Potassium hydroxide is a strong inorganic base used as a pH regulator and alkalising agent in food processing. It performs similar functions to sodium hydroxide (E524) but provides potassium rather than sodium, making it valuable in low-sodium food formulations. Applications include pH adjustment in beverage production, alkaline processing of certain cereals, and the production of soft potassium soaps used as food processing aids.

JECFA's ADI is "not specified," evaluated in 1965. Like sodium hydroxide, potassium hydroxide is fully neutralised during food processing, producing potassium salts that are normal dietary constituents. No free potassium hydroxide remains in properly processed food products. The potassium contribution is handled through normal renal regulation.

Potassium hydroxide is approved in the EU, US (GRAS), UK, and globally. It is less commonly encountered than sodium hydroxide in direct food applications but is used in processing certain foods and as a processing aid. For healthy adults there are no safety concerns from its approved use. People with renal disease who must restrict potassium should be aware of its use in certain products, though amounts from food processing are generally modest.