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E501II · Raising agents

Potassium hydrogen carbonate

No known risk

An excellent sodium-free leavening agent for baked goods.

Category
Raising agents
Vegan
Yes
Vegetarian
Yes

What it is

Also known as potassium bicarbonate, it is a low-sodium alternative to baking soda used to make dough rise.

How it is used in food

Potassium bicarbonate raises baked goods exactly as baking soda does but delivers potassium instead of sodium, which makes it the basis of low-sodium baking powders for people cutting salt intake. It is also a gentle alkali for correcting acidity — deacidifying wine and juice, alkalising cocoa — and a way to add potassium to mineral waters and sports drinks.

Commonly found in
  • Baked goods
  • Effervescent powders
  • Wine deacidification

Health and safety

Very safe; commonly used in antacids and to boost potassium intake.

The carbonate additives have been evaluated with no numerical ADI considered necessary, since bicarbonate is a normal blood buffer and the potassium enters the body's ordinary potassium pool. The real constraint is that potassium, not safety in the general population: people with reduced kidney function or taking potassium-sparing diuretics or ACE inhibitors should watch total potassium intake.

Regulatory status

RegionStatusNotes
Australia & New Zealand
FSANZ
Permitted Permitted under the FSANZ Food Standards Code.
European Union
EFSA / European Commission
Not approved Not on the EU authorised list of food additives (Annex II).
United States
FDA (Food and Drug Administration)
Permitted Authorised for food use by the FDA (often GRAS for standard additives).

Identification on labels

E-number
E501(ii)

Worth knowing

The same salt has two lives outside the kitchen: it is the approved organic-farming fungicide against powdery mildew on grapes and apples, and it is the 'Purple-K' powder in commercial kitchen and fuel fire extinguishers, where it smothers flames far more effectively than sodium bicarbonate.

Conclusion

An excellent sodium-free leavening agent for baked goods.

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Entry last reviewed 2026-07-28.

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