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Both are bicarbonate base and with similar functions in food, but we always think of baking soda when it comes to bicarbonate.

Potassium bicarbonate does not contain any sodium and can be used as a substitute of sodium bicarbonate (baking soda) to lower the sodium content.

Their difference is that potassium bicarbonate is used less than the latter in baking as it brings an undesirable taste, and more quantity is needed to produce equal carbon dioxide. Plus, it is highly hygroscopic, this property makes it difficult to store.

Soda water
Soda water, also known as carbonated water or sparkling water, is water forced with carbon dioxide under pressure for the purpose of fizz and refreshment.

Potassium bicarbonate can be added to bottled water to enhance the water taste (2) by increasing the PH. You can find this ingredient in Coca Cola’s of Seagrams Club Soda (3) and Smartwater Sparkling (4)

Winemaking
Potassium bicarbonate is an alkaline that can be used as a pH regulator to reduce the acidic taste (tartaric acid) in wine and therefore improve the flavor in winemaking. It can also be added to your coffee to make it less acidic with the same property.

Pharmaceuticals
It can be used as a potassium electrolyte replenisher to prevent or treat low blood levels of potassium (hypokalemia), also an antacid to neutralize gastric acid.

Plus, it acts as an excipient in effervescent tablets. Different from ordinary tablets, effervescent tablets use the combination of acidulants (e.g. citric acid, malic acid) and carbonate or bicarbonate salts (e.g. potassium bicarbonate) as a disintegrant.

The mechanism is that when place a effervescent tablet in water, the reaction between acidulents and alkalines generates and produces a large amount of carbon dioxide gas, the phenomenon like boiling. This process makes the tablet disintegrate and the active ingredients dissolved in vitro quickly, which results in a quick absorption of active ingredients into the blood, thereby achieving a quick action and high-efficiency of a drug in our body.

Fungicides
It is used as a fungicide and best suitable to control powdery mildew diseases and useful in prevention of other diseases (for example, alternaria, anthracnose, black dot root rot, botrytis blossom and twig blight, botrytis bunch rot) on various vegetables and fruits. (5)

It functions as an active ingredient in pesticide products by diluting with water and sprayed on foliage of plants.

Fertilizer
Potassium hydrogen carbonate can be used to reduce acidity in soil and help crop growth in agricultural applications. Also improve the soil absorption of potassium, and synergy with phosphate fertilizers.

Feed
It is added as a nutritional supplement to animal feed to prevent potassium deficiencies and increase feed consumption and therefore enhance weight gain in livestock. It is also a rumen buffer in the form of bicarbonate.

Fire extinguisher
Potassium bicarbonate is a dry chemical fire extinguisher which is primarily used on Class B (flammable liquids and gases) and Class C (electrical) fires. (6)

The mechanism of potassium bicarbonate puts off fire mainly by the way of releasing carbon dioxide under pressure, which reduces the oxygen concentration around combustibles and in addition, it will quickly evaporate from the condition from liquid to gas, and thus absorb some heat from the surroundings to cool down the burning objects.

Both are bicarbonate base and with similar functions in food, but we always think of baking soda when it comes to bicarbonate.

Potassium bicarbonate does not contain any sodium and can be used as a substitute of sodium bicarbonate (baking soda) to lower the sodium content.

Their difference is that potassium bicarbonate is used less than the latter in baking as it brings an undesirable taste, and more quantity is needed to produce equal carbon dioxide. Plus, it is highly hygroscopic, this property makes it difficult to store.

Soda water
Soda water, also known as carbonated water or sparkling water, is water forced with carbon dioxide under pressure for the purpose of fizz and refreshment.

Potassium bicarbonate can be added to bottled water to enhance the water taste (2) by increasing the PH. You can find this ingredient in Coca Cola’s of Seagrams Club Soda (3) and Smartwater Sparkling (4)

Winemaking
Potassium bicarbonate is an alkaline that can be used as a pH regulator to reduce the acidic taste (tartaric acid) in wine and therefore improve the flavor in winemaking. It can also be added to your coffee to make it less acidic with the same property.

Pharmaceuticals
It can be used as a potassium electrolyte replenisher to prevent or treat low blood levels of potassium (hypokalemia), also an antacid to neutralize gastric acid.

Plus, it acts as an excipient in effervescent tablets. Different from ordinary tablets, effervescent tablets use the combination of acidulants (e.g. citric acid, malic acid) and carbonate or bicarbonate salts (e.g. potassium bicarbonate) as a disintegrant.

The mechanism is that when place a effervescent tablet in water, the reaction between acidulents and alkalines generates and produces a large amount of carbon dioxide gas, the phenomenon like boiling. This process makes the tablet disintegrate and the active ingredients dissolved in vitro quickly, which results in a quick absorption of active ingredients into the blood, thereby achieving a quick action and high-efficiency of a drug in our body.

Fungicides
It is used as a fungicide and best suitable to control powdery mildew diseases and useful in prevention of other diseases (for example, alternaria, anthracnose, black dot root rot, botrytis blossom and twig blight, botrytis bunch rot) on various vegetables and fruits. (5)

It functions as an active ingredient in pesticide products by diluting with water and sprayed on foliage of plants.

Fertilizer
Potassium hydrogen carbonate can be used to reduce acidity in soil and help crop growth in agricultural applications. Also improve the soil absorption of potassium, and synergy with phosphate fertilizers.

Feed
It is added as a nutritional supplement to animal feed to prevent potassium deficiencies and increase feed consumption and therefore enhance weight gain in livestock. It is also a rumen buffer in the form of bicarbonate.

Fire extinguisher
Potassium bicarbonate is a dry chemical fire extinguisher which is primarily used on Class B (flammable liquids and gases) and Class C (electrical) fires. (6)

The mechanism of potassium bicarbonate puts off fire mainly by the way of releasing carbon dioxide under pressure, which reduces the oxygen concentration around combustibles and in addition, it will quickly evaporate from the condition from liquid to gas, and thus absorb some heat from the surroundings to cool down the burning objects.

1. Fumaric Acid used as a seasoning, because E297 is the organic acid sourest taste. Fumaric Acid three parts are as sour as the five parts of citric acid.

2. Fumaric Acid but also as an antioxidant, mordant (a substance that helps the dye adhere to fabric), and as a buffer (to help maintain a particular acidity or alkalinity).
3. Fumaric Acid is used to lower the pH (acid to make more things, which taste more sour). This helps to a certain degree of anti-microbial agents, such as better work. Fumaric Acid itself to kill bacteria.
4. Fumaric Acid break the bread dough the elastic protein gluten of the sulfur-sulfur bond. This makes the dough more machinable. Fumaric Acid is in the use of rye bread and yeast, making them more acid.
5. Fumaric Acid combined with leavening agent (carbon dioxide gas produced carbin to make bread rise) to create slow. Because Fumaric Acid is only dissolved in warm water, leavening action postponed to start baking bread.
6. Fumaric Acid also used to produce unsaturated polyester resins, fumaric acid fumaric acid formula HO2CCH = CHCO2H compounds. This white crystalline compound of two isomers of the unsaturated dicarboxylic acid, maleic acid, the other one, which carboxylic acid groups of the CIS [= (Z)]. Fumaric Acid with fruit flavor. Added to food, Fumaric Acid is an acidity regulator, said via e-mail number Fumaric Acid.

The common alternatives for xanthan gum in some food uses are the following 9 ingredients: cornstarch, psyllium husk, sodium carboxymethyl cellulose (sodium CMC), agar agar, gum arabic, Locust bean gum, konjac gum, gelatin and carrageenan.

Among the above replacements, only psyllium husk, guar gum and locust bean gum are defined as dietary fiber which has the benefits of (1):

Lowering blood glucose/blood pressure/cholesterol levels
Improving laxation
Reducing energy intake
The difference between xanthan gum and the substitutes are mainly in five aspects:


Cornstarch
Native corn starch is separated from corn and used widely as a thickening agent in fresh food or food for short-time storage due to the limited application caused by, e.g. the insolubility in water, unresistant to acid, heat or shear. Therefore, native corn starch is sometimes made to modified corn starch for specialized uses.

Following are some advantages of xanthan gum than corn starch:

Usage: Less amount is needed to obtain a desired viscosity. Xanthan gum does not need to be heated to thicken while corn starch does.
Stability: maintain a more stable viscosity.
Clarity: provide a transparent solution while corn starch makes the solution cloudy.
Psyllium husk
Psyllium husk, the seed coat from the psyllium seed, which can be used as a source of fiber and also can replace xanthan gum as a thickener or binding agent in gluten-free baking.

Sodium carboxymethyl cellulose
A cellulose derivative or the sodium salt of CMC, to improve the solubility of CMC in water, made from the natural cellulose after alkalinization and etherification. It is another popular thickener (not a gelling agent) in food with the properties of thickening, suspension, emulsification and stabilization. Learn more about Sodium CMC

Agar agar
A polysaccharide extracted from the red algae of the class Rhodophyceae, insoluble in cold water, commonly used as a gelling agent in jelly and can replace gelatin. Learn more about Agar Agar

Gum arabic
A water-soluble polysaccharide comes from stems and branches of acacia senegal and acacia seyal, mainly used in chocolates, candies and chewing gum. Learn more about Gum arabic

Locust bean gum
It is the endosperm of the seed of the carob (locust) tree, this polysaccharide is commonly used as a thickener (can also be acted as a gelling agent but with a high concentration) in ice cream. Learn more about LBG

Konjac gum and Konjac glucomannan
Water-soluble polysaccharides with the strongest viscosity, made from the root of the konjac plant, used as a thickening and gelling agent commonly in meat products, pastas and noodles. Learn more about Konjac

Gelatin
Commonly made by cooking collagen from the skin and bones of fish, beef and pig and mainly used to produce a gel in yogurt, pudding and ice cream. Not suitable for vegetarians as originated from animals. Learn more about Gelatin

Carrageenan
Extracted from red algae, with both thickening and gelling properties. This ingredient can be divided into three types: Kappa, Iota, and Lambda according to the source of red algaes and classified into two grades (semi-refined and refined) based on the different manufacturing processes. It is mostly used in meat. Learn more about Carrageenan

Gelatin(gelatine) is a translucent, colorless, brittle (when dry), flavorless solid substance, derived from the collagen inside animals skin and bones. It is commonly used as a gelling agent in food, pharmaceuticals, photography, and cosmetic manufacturing. Substances containing gelatin or functioning in a similar way are called gelatinous. Gelatin is an irreversibly hydrolysed form of collagen, and is classified as a foodstuff. Gelatine is now classed as a food in its own right and not now subject to the food additives legislation in Europe. Gelatin has its own E number: 441. It is found in some gummy candies as well as other products such as marshmallows, gelatin dessert, and some low-fat yogurt. Household gelatin comes in the form of sheets, granules, or powder. Instant types can be added to the food as they are; others need to be soaked in water beforehand.


Applications:
1)Edible gelatin
Carnivorous, jelly, candy, milk powder, fruit milk, sausage, salad, pudding, ham, bean vermicelli,Ice cream, cake, drinks clarification, instant noodles, bio-pharmaceuticals, health food, yolk juice, beer clarifier, cheese, dairy,vitamin nutrition base, etc.

2)Technical gelatin
Coating and Sizing,Paper Manufacture,Printing Processes,Protective Colloidal Applications,Matches,Coated Abrasives,Adhesives,etc.

3)Pharmaceutical gelatin
Empty soft and hard capsules

If you are interested in our gelatin,pls don hesitate to contact us freely any time!