The difference between alum and alum and their role in food

Alum and alum are two names for the same substance, both of which are potassium aluminum sulfate dodecahydrate. They are mainly used as leavening agents and coagulants in food. In traditional pastry making, it is commonly used to neutralize alkalinity and improve taste. Soy products processing can promote protein coagulation and shaping. Excessive intake may affect mineral absorption, it is recommended to control the amount added.

Alum is often used in the food industry to make fried pasta such as deep-fried dough sticks and Fried Dough Twists. It reacts with sodium bicarbonate to produce carbon dioxide gas, which makes the dough expand to form a crisp texture. Its aluminum ion can combine with protein to form a gel network, which can be used to enhance elasticity when processing konjac products and jellyfish. The traditional method of making vermicelli and jelly also relies on the flocculation effect of alum to improve the transparency of the finished product. White alum is more commonly used as an external medicinal herb in the field of traditional Chinese medicine, but its food application principle is completely the same as alum. Both can promote the cross-linking and shaping of soy protein in the production of soy products, making the texture of tofu more compact. Adding trace amounts during pickling of fruits and vegetables can maintain their crispness, while during candied processing, it can prevent the flesh from becoming soft and rotten. Attention should be paid to the potential risk of aluminum accumulation in some populations, and children and pregnant women should reduce their intake of related foods. In daily diet, aluminum free leavening agents can be chosen as substitutes, such as boxed tofu made from gluconic acid - δ - lactone, which is safer. When purchasing noodle products, check if the label indicates a formula without aluminum. For homemade food, it is recommended to use yeast or baking powder instead of alum. Long term and excessive consumption of foods containing aluminum additives may affect the nervous system, and it is recommended to maintain dietary diversity to control risks.