Have you ever wondered how factory-made sweets and cakes can appear so much fresher and more colourful than anything you could make at home? Or have you just followed a jalebi recipe and been disappointed that your completed product is brown? Rangkat hydro powder is the hidden ingredient you’re hunting for.

So what exactly is rangkat hydro powder? How is it used in the kitchen? And, most importantly, is it safe to use?

What Is Rangkat Hydro Powder?

Rangkat Hydro is made up of white salt crystalline particles that are water soluble. Because of its potential to enhance the aesthetic appeal of food, it is often employed in the food industry. It also functions as a preservative.

Rangkat hydro, like peanut oil, is widely used in Indian and Pakistani cuisine, however it is also used in China. It is, nevertheless, employed in food sectors outside of Asia. It is also extensively employed as a reducing and bleaching agent outside of these sectors.

While rangkat hydro is a popular name for this powder, it is not the only one. It is sometimes known as just rangkat or simply hydro. Rongalite, Sodium Hydrosulfite, Sodium Dithionite, and Sodium Hydroxymethanesulfinate are all names for this chemical.

How Is Rangkat Hydro Powder Used In Cooking?

Because of its souring, buffering, and chelating properties, Sodium Dithionite or Rangkat Hydro powder is often used in food industries. Moreover, it serves as a bleaching agent both inside and outside of the food business. Apart from having many functions, it is also soluble in the water in which it is employed, making it very adaptable.

What is a Souring Agent?

Souring agents are often utilized in regions such as India and the Middle East. These sour agents are often employed in recipes that are very sweet or spicy. This is done to weaken their effect.

What is a Buffering Agent?

Buffering agents, as the name implies, act as a buffer for specific formulations. In the context of cooking, this typically indicates that it aids in the preservation of acidity. One example is the cornmeal in baking powder, which keeps the other components from reacting too quickly.

What are Chelating Agents?

Chelating agents, commonly known as chelation agents, shield food from chemical and biological processes that would otherwise degrade it. In essence, this makes them a food preservative.

Will Rangkat Hydro Powder Make Jalebi That is Crispy?

If you’re seeking for a fast way to make crispy jalebi, rangkat hydro is an alternative. Jalebis are produced by frying flour and then dipping it in sugar syrup. This syrup is often flavored with saffron.

To keep the color of the syrup, place it in a mixing bowl before cooking. Rangkat, in addition to keeping the syrup’s color, helps to make the fried jalebi batter crisp. When rangkat is not employed, however, the saffron syrup often loses its brilliant orange color when exposed to oil. As a result, rangkat is often included into batter.

Is Sodium Hydrosulfite/Sodium Dithionite Harmful?

It is debatable if rangkat hydro is hazardous to your health. Although it may be used in industrial environments, there are varieties that are considered food-grade.

In addition to being utilized in food, it is also extensively employed in cosmetic high dye removers. Yet, if you want to get into a squabble about it, here’s how to do it.

Because of this and other anecdotal data, many people believe rangkat is carcinogenic. Unfortunately, the extent of carcinogenic qualities is yet unknown.

Yet, from a personal standpoint, I like cooking and am constantly looking for ways to improve my recipes. Yet, if the expense of doing so is possibly harmful to my health, I do not believe it is worthwhile.