Alkaline

Alkaline describes a substance or solution with a pH above 7 at approximately room temperature. Alkaline conditions can change the colour, texture and behaviour of foods by affecting proteins, starches and natural pigments. The strength of an alkaline solution depends on its pH, not simply on whether it tastes bitter or soapy.

Effects in cooking

• Browning: a small amount of baking soda can raise pH and accelerate browning reactions in some preparations.
• Vegetable texture: alkaline conditions can soften plant tissues more quickly, but excessive alkalinity may produce mushy textures.
• Colour: anthocyanin pigments, such as those in red cabbage, can shift toward blue or green in alkaline conditions.
• Baking: alkaline ingredients such as baking soda react with acids and influence leavening, flavour and colour.

Examples

Food-grade alkaline baths are used in certain pretzel preparations to develop a characteristic deep brown crust. Baking soda may be used sparingly in selected vegetable or legume preparations, but too much can damage texture and flavour.

Chef’s tip: Use food-grade ingredients and measured quantities. Strong alkaline chemicals are hazardous and must never be substituted for culinary ingredients.

Key distinction: Alkaline means pH above 7; acidic means pH below 7; neutral is approximately pH 7 at room temperature.