E524 - Natriumhydroxid

Origin

Sodium hydroxide (NaOH), also known as lye or caustic soda, is an inorganic compound. It is a strong alkali and a base. It is commercially produced through the electrolysis of sodium chloride solutions (brine) using several methods, including the mercury cell process, the diaphragm cell process, and the membrane cell process. The membrane cell process is the most modern and environmentally friendly method.

Usage

In food production, sodium hydroxide has various uses. It's used in the chemical peeling of fruits and vegetables, refining vegetable oils, processing cocoa and chocolate, and as a cleaning agent for equipment. It is also used to adjust the pH of food products. Olives are often soaked in a sodium hydroxide solution to soften them and remove bitterness. Pretzels are treated with a NaOH solution to give them their characteristic crust. It is also used in the production of caramel coloring.

Side Effects

Sodium hydroxide is corrosive and can cause severe burns upon contact with skin, eyes, or mucous membranes. In food, however, it is used in very dilute solutions and is neutralized or washed away during processing. Therefore, the risk to consumers from residual sodium hydroxide in finished food products is minimal. No ADI (Acceptable Daily Intake) has been established because it is not considered a significant health hazard when used according to good manufacturing practices. However, ingestion of concentrated solutions would be extremely dangerous.

Regulatory Status

Sodium hydroxide is generally recognized as safe (GRAS) by the U.S. Food and Drug Administration (FDA) when used in accordance with good manufacturing practice. It is also permitted as a food additive in the European Union under the E number E524. Its use is regulated to ensure that it is used in a manner that does not pose a health risk to consumers.