Comparing E340II - Dipotassium phosphate vs E500II - Sodium bicarbonate
Overview
Synonyms
Products
Found in 4,401 products
Found in 36,658 products
Search rank & volume
Awareness score
Search volume over time
Interest over time for 8 keywords in U.S. during the last 10 years.
Interest over time for 6 keywords in U.S. during the last 10 years.
Popular questions
Is dipotassium phosphate bad for you?
Not for most people at the small amounts used in foods; E340(ii) is an approved additive. Those with kidney disease or on phosphate- or potassium‑restricted diets should limit it, as high phosphate or potassium intakes can be problematic.
Is dipotassium phosphate safe?
Yes—regulators such as EFSA and the FDA allow its use in foods; EFSA sets a group ADI for phosphates of 40 mg/kg body weight per day (as phosphorus). People with kidney disease or on potassium‑restricted regimens should be cautious.
What is dipotassium phosphate used for?
It’s a mineral salt used as an emulsifier, stabilizer, buffering agent, humectant and sequestrant to control acidity, keep proteins stable, and improve solubility. Common in non‑dairy creamers, dairy powders, processed cheese, beverages, and some processed meats.
Is dipotassium phosphate good for you?
It’s mainly a processing aid, not a health booster; it contributes small amounts of potassium and phosphate but isn’t intended as a nutrient source. Any mineral supplementation should be guided by a healthcare professional.
What is dipotassium phosphate in food?
It’s the potassium phosphate salt K2HPO4 (E340(ii)) used to regulate pH and stabilize formulations, helping products mix smoothly and maintain texture.
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.