Sodium Hydroxide Food Grade

Sodium Hydroxide Food Grade is a common chemical used in food processing. It is a white solid that is very soluble in water and is strongly alkaline. Mainly used in food processing, preserved egg production, seafood soaking, pharmaceutical industry and condiment production, etc¹. Sodium hydroxide can be used to adjust the pH of foods to the desired 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, bringing it to the ideal pH level, resulting in softer bread and increasing the shelf life of food products.

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

Although sodium hydroxide food grade 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 sodium hydroxide food grade to avoid irritation or damage to the skin and eyes. Secondly, when using food-grade sodium hydroxide, follow the correct operation method, avoid one person operating and leaving the operation site, so as to avoid accidents. Finally, food-grade sodium hydroxide must be stored in a dry, cool, and ventilated place to avoid mixing or colliding 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 remove victim to fresh air.

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

Avoid oral administration: Rinse mouth with water, if necessary, gavage egg whites (10-15 eggs) or give the patient about 250ml of water.

Leakage disposal: Quickly evacuate from the leaked contaminated area and restrict access; emergency personnel should wear positive pressure self-contained breathing apparatus.

Wear anti-acid and alkali work clothes; avoid dust during leakage treatment, collect it as much as possible, and wash it with clean water, and the waste water will flow into the treatment system; build dikes or dig pits to collect liquid alkali leakage, and transfer it to the tanker with a pump to remove 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 a lot of convenience and advantages. However, attention must be paid to its safety when using it. The correct use and storage of food grade sodium hydroxide is very important to human health and personal property safety. We need to maintain a high degree of vigilance and a rigorous attitude to achieve scientific use and safe operation.