Sodium hydroxide food grade

Sodium Hydroxide Food Grade is a common chemical used in food processing. It is a white solid, very soluble in water and strongly alkaline. Mainly used in food processing, preserved egg production, seafood soaking, pharmaceutical industry and condiment production, etc.¹. Sodium hydroxide can be used to adjust the pH of food to the ideal pH level. In food processing, the adjustment of pH value is very important to maintain the quality and taste of food. For example, when making bread, sodium hydroxide can be used to neutralize the acidic substances in the dough and bring it to the ideal pH value, thereby making the bread softer and increasing the shelf life of the food.

Sodium hydroxide food grade can enhance the stickiness and viscosity of food, making it softer and richer in taste. During the production process, food grade sodium hydroxide can help food better maintain a certain shape and structure, and can avoid product deformation or damage during processing and transportation. In addition, food grade sodium hydroxide can also adjust the acidity of food to make it more in line with people’s taste needs.

Although food grade sodium hydroxide has many applications in food processing, its safety must be paid attention to when using it. First of all, protective measures such as gloves, protective clothing, and masks should be worn when using food grade sodium hydroxide to avoid irritation or damage to the skin and eyes. Secondly, when using sodium hydroxide food grade, you must follow correct operating methods and avoid operating alone and leaving the operating site to avoid accidents. Finally, food grade sodium hydroxide must be stored in a dry, cool, and ventilated place to avoid mixing or collision with organic matter to avoid explosion accidents.

When using sodium hydroxide, you need to pay attention to the following safety measures:

Avoid inhalation: Remove source of sodium hydroxide or move patient to fresh air.

Avoid eye contact: Keep the eyelids open, flush the affected area with lukewarm slow running water for at least 30 minutes, and remove contaminated clothing under running water.

Avoid oral administration: Rinse mouth thoroughly with water. If necessary, gavage with egg white (10 to 15 eggs) or give the patient about 250ml of drinking water.

Leakage disposal: quickly evacuate the leaked contaminated area and restrict access; emergency responders wear positive-pressure self-contained breathing apparatus.

Wear anti-acid and alkali work clothes; avoid dust during leakage treatment, collect as much as possible, or flush with clean water, and the wastewater flows into the treatment system; liquid alkali leakage should be collected by building a dike or digging a pit, and transfer it to a tanker with a pump, and the residue Recycle and transport to waste disposal site for safe disposal.

In short, sodium hydroxide food grade is a very useful food processing raw material, and its wide application brings many conveniences and advantages. However, you must pay attention to its safety when using it. The correct use and storage of sodium hydroxide food grade is crucial to human health and the safety of personal property. We need to maintain a high degree of vigilance and rigorous attitude to achieve scientific use and safe operation.