Koon Chun Kansui

Anyone have any idea what the concentration of potassium carbonate and sodium bi-carb is in this product? I can't seem to find any info anywhere and the bottle doesn't tell me squat.

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Johan_Edstrom_5586

Oh, noodle time? I'd love to know how that works out.

Tim_Roth_78505

eGullet has some discussion about it, though nobody has the exact concentrations - just some suggestions based on its suggested use related to various recipes. I tried to search for an MSDS but didn't find one immediately. Maybe if there's nutrition facts label that lists sodium you can find the total amount of sodium bi-carb...?

Brendan_Lee_56950

I'll be playing around some this weekend. Wanted to work in concentrations but I guess I may be working by guestimation instead

Brendan_Lee_56950

Thanks for looking around. I came across that egullet discussion myself, pretty strange that it wouldn't list concentrations just for safety purposes.

Brendan_Lee_56950

I found this info http://ediblyasian.info/recipes/kansui-chinese-alkaline-salts-for-cooking-

It's not about koon chun brand specifically but it may give me an idea as to the concentration if they use typical measurements.

Brendan_Lee_56950

This, a different brand but still kansui from HK is listed as 33% potassium carbonate

http://1.bp.blogspot.com/-3hfd2IliDBE/UJeaUfb54DI/AAAAAAAAALQ/fKA_nvweNEk/s1600/DSC01999.JPG

It is my understanding that the sodium bicarb acts as a buffer of sorts in this solution so the koon chun version may be of similar concentration.

David_C_78141

I tried researching this in the past but never came up with a good answer for the proportions in pre-made solutions. I almost resorted to purchasing potassium carbonate and sodium carbonate and mixing my own.

I know these are the two main buffers in Kansui, but have you come across the different purposes of each? From what I can tell, making alkaline noodles is a result of the pH of the solution.

Brendan_Lee_56950

I have read that some use sodium biphosphate in the solution to keep the solution at a particular pH (which I am now reading is around 9). AFAIK, the addition of both the potassium carb and sodium carb is to make sure that you are detaching all of the flavones and trans-freulic acids from the wheat protein to cause it firm up and change color. You could get away with only one (i.e. baked baking soda alone) but it usually doesn't result in a very chewy noodle, more color only.

I have read that you would want to add the kansui at around 0.9-1% but it would definitely take some trial and error and a way to measure specific gravity to figure out the actual solution i'm dealing with.

Jesus_159369

I was researching some noodle recipes and came across alkaline ramen noodles recipe in Modernist Cuisine Volume 3 Animals and Plants on the bottom of page 381. The make their own alkaline water by mixing 37.5 grams of water with 0.9 grams of sodium carbonate and 0.1 grams of potassium carbonate. I hope this helps

Ciao!