Comparing E524 - Sodium hydroxide vs E1402 - Alkaline modified starch

Overview

E524 - Sodium hydroxide

Sodium hydroxide (E524), also called lye or caustic soda, is a strong alkali used in small, controlled amounts in food processing. It helps adjust acidity (pH), loosens peels on fruits and vegetables, and creates the classic deep-brown crust on pretzels.

READ MORE >>

E1402 - Alkaline modified starch

Alkaline modified starch (E1402) is a form of food starch that has been treated with a mild alkali to improve its cooking and storage performance. It helps foods stay smooth and stable, especially in sauces, soups, and ready meals. It is one of several “modified starches” approved for use in many countries.

READ MORE >>
Synonyms
E524
Sodium hydroxide
Caustic soda
E1402
Alkaline modified starch
Functions
acidity regulator
stabilizerthickener
Origins
Synthetic
Plant
Products

Found in 393 products

Found in 1 products

Search rank & volume
#5258K / mo🇺🇸U.S.
#54010 / mo🇺🇸U.S.
Awareness score

×21.32
over-aware

×1.08
normal

Search volume over time

Interest over time for 3 keywords in U.S. during the last 10 years.

Search history data is not available.

Read more about E524Read more
Read more about E1402Read more
Popular questions

  1. What is sodium hydroxide used for?

    In foods, E524 (sodium hydroxide/lye) is used as a pH regulator and processing aid—for peeling fruits and vegetables, curing olives, Dutch-processing cocoa, and creating the characteristic crust on pretzels and some noodles. Outside food, it’s widely used in soapmaking, cleaning, and pulp and paper production.

  2. Is sodium hydroxide a base?

    Yes—it's a very strong base (alkali) with a high pH and is highly caustic; in foods it's used only in small, controlled amounts.

  3. What is the chemical formula for sodium hydroxide?

    NaOH.

  4. What is the formula for sodium hydroxide?

    NaOH (composed of sodium cations, Na+, and hydroxide anions, OH−).

  5. How to make sodium hydroxide?

    Industrial sodium hydroxide is produced by the chlor-alkali process (electrolysis of brine), yielding NaOH, chlorine, and hydrogen. Do not attempt to make it yourself; for any food use, only purchase certified food‑grade lye.

READ MORE ABOUT E524READ MORE >>

Popular questions data is not available.