I wonder if there is any food safe alternatives to using sodium carbonate, sodium hydroxide, ammonia etc. that can be used to boost the ph. The reason I ask is that I am trying to remove most of the nasty tasting compounds in caapi, but without doing a complete extraction of crystals.
Basically, I just want to basify the caapi brew and suck out the liquid, leaving behind the actives. If I use ammonia, the ammonia will evaporate, but I do wonder if there may be impurities in it, since it is not really made to be food safe.
If I use sodium carbonate or sodium hydroxide, some of it will be left behind in the brew, with this quick and dirty cleaning. This gives an alkaline aftertaste that I do not like.
So, I have been looking a bit around and it turns out that there is a lot of products out there to boost the alkalinity of water.
Alkazone for instance contains potassium bicarbonate, potassium lactate, potassium citrate etc. and is reported to boost the ph of drinking water to 8-10 by adding just 3-4 drops. Plenty increase for what I want to do. And the nice thing about it is that it is odorless and tasteless. It is used to increase the ph of drinking water.
Anyone that could comment on it? Would it work as an alternative, and is there any other products or food safe compounds I can use?
Basically, I just want to basify the caapi brew and suck out the liquid, leaving behind the actives. If I use ammonia, the ammonia will evaporate, but I do wonder if there may be impurities in it, since it is not really made to be food safe.
If I use sodium carbonate or sodium hydroxide, some of it will be left behind in the brew, with this quick and dirty cleaning. This gives an alkaline aftertaste that I do not like.
So, I have been looking a bit around and it turns out that there is a lot of products out there to boost the alkalinity of water.
Alkazone for instance contains potassium bicarbonate, potassium lactate, potassium citrate etc. and is reported to boost the ph of drinking water to 8-10 by adding just 3-4 drops. Plenty increase for what I want to do. And the nice thing about it is that it is odorless and tasteless. It is used to increase the ph of drinking water.
Anyone that could comment on it? Would it work as an alternative, and is there any other products or food safe compounds I can use?
