Comparing E332II - Tripotassium citrate vs E500II - Sodium bicarbonate
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Found in 191 products
Found in 36,658 products
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Popular questions
How long should you take potassium citrate for?
There’s no set “duration” when it’s present as a food additive; for therapeutic use it’s taken only as directed by a clinician, often long-term (months to years) with periodic monitoring of blood potassium and kidney function.
How long should you take potassium citrate for kidney stones?
Typically for months to years, adjusted to reach target urine pH/citrate and continued as long as stone risk persists, with regular checks of potassium and kidney function—your clinician sets the duration.
Is potassium citrate good for you?
As a food additive (E332ii) it’s generally considered safe at typical use levels; medically it can benefit certain kidney stone patients, but unnecessary or high intakes can be risky, especially with kidney disease or potassium‑sparing drugs.
Can potassium citrate dissolve kidney stones?
It can help dissolve uric acid stones (and sometimes cystine) by alkalinizing urine, but it does not dissolve calcium‑based stones; it also helps prevent new stones by raising urinary citrate.
How much potassium citrate per day?
There’s no consumer “daily amount” for its use as a food additive; for prescription therapy in kidney stones, typical doses are about 30–60 mEq/day in divided doses (individualized and monitored by a clinician).
What does baking soda do?
It’s a leavening agent (sodium bicarbonate) that releases carbon dioxide when it reacts with acids, helping batters and doughs rise. It also raises pH, which can enhance browning and mellow acidity.
What's the difference between baking soda and baking powder?
Baking soda is pure sodium bicarbonate and needs an added acid to work; baking powder contains sodium bicarbonate plus acidic salts and usually starch. Most baking powders are double-acting, releasing gas when wet and again when heated.
Can i use baking soda instead of baking powder?
Yes—if you add an acid: for each 1 tsp baking powder, use about 1/4 tsp baking soda plus 1/2 tsp cream of tartar (or an equivalent acidic ingredient like lemon juice, yogurt, or buttermilk). Adjust liquids if using acidic liquids so the batter isn’t too wet.
Does baking soda go bad?
It doesn’t spoil, but it can lose leavening power after opening, especially if exposed to moisture or odors. For baking, replace about every 6 months after opening or test by adding some to vinegar/hot water—vigorous fizz means it’s still active.
Can i use baking powder instead of baking soda?
Often, yes: use roughly 3 times as much baking powder as baking soda (1 tsp soda ≈ 3 tsp powder). Because powder already includes acid and starch, reduce other acidic ingredients if needed, and expect slight changes in flavor or texture.