A lye is a metal hydroxide
traditionally obtained by leaching wood ashes, or a strong alkali which is
highly soluble in water producing caustic basic solutions.
Lye most commonly refers to sodium
hydroxide (NaOH), but historically has been used for potassium hydroxide (KOH).
Lyes are used to cure many types of
food, including the traditional Lutefisk (Norway), Olives, Hominy, Bagels, Pretzels,
Lye Rolls (Germany), Kabak Tatlısı (Turkey), Kutsinta ( Philippines ), Century Eggs, Moon Cakes, Zongzi, Chinese Noodles,
Ramen (Japan) etc.
Sodium hydroxide
Sodium hydroxide ( caustic soda ) was
first prepared by soap maker in Arab book during late 13th century. The Impure sodium carbonate was obtained from
the ashes of plants, of which sodium hydroxide was produced. In 1791 the French chemist and surgeon Nicolas
Leblanc (1742–1806) patented a process for mass-producing sodium carbonate. By the 20th century, the electrolysis of
sodium chloride had become the primary method for producing sodium hydroxide.
Sodium hydroxide is given E number :
E524.
Due to the difficulty in obtaining
food grade sodium hydroxide in small quantities for home use, sodium carbonate
is often used as replacement.
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