Ingredient Information

Function

Potassium carbonate is mainly used in baking. It functions as a leavening agent. Breads, pastries, cakes and various desserts use potassium carbonate, as it makes the product expand. This gives whatever food it is added to a light, fluffy and sometimes crispy texture. Potassium carbonate is a water-soluble salt.

Other Use and Industries

Potassium carbonate is used to make glass and soaps.

It is also used to soften hard water.

Potassium carbonate is used in the manufacturing of fire extinguishers and fertilizers.

It is also used in chemical processes as a mild drying agent.

Health Effects

Potassium carbonate is good for the formation of bones. It also promotes cardiovascular health.

However, excessive consumption can cause various problems, as is the case with many salts. An overconsumption of potassium carbonate leads to nausea, vomiting and diarrhea. It also causes ulcer formation, and ingestion of large amounts can cause death.

Origins

Potassium carbonate was discovered in 1742. Originally, it was made by baking potash to rid it of all impurities. Today, it is made chemically by treating potassium chloride with electrolysis, which yields potassium hydroxide, which is then carbonated with carbon dioxide to produce potassium carbonate.