# What bases are fit for human consumption and can be used in foods?

I know that are several acids that can be found in the kitchen, such as citric acid and vinegar.

However, I never heard of a base that can be used in the kitchen to raise the pH levels of any food. I am well aware that this mix would probably make a salt as a result. Something like hydrogen peroxide doesn't sound safe for food. So, my question is:

What are (if any) the bases that can be used on those acids and still be human-consumable?

• I edited your post but didn't correct the part about "a base that can be used in the kitchen to reduce the pH levels of any food" - I'm pretty sure you mean raise the pH levels. You can/should edit your question for clarity on that point. – Todd Minehardt Aug 23 '15 at 21:33
• Thanks @ToddMinehardt, it has been a while since I last took Chemistry. Anyway, I should've checked it before posting, but thanks for the clarification. – Mansueli Aug 23 '15 at 21:36

Sometimes when I'm cooking and accidentally add too much acid (e.g. lemon juice or vinegar) to a broth or sauce, I can partially correct the mistake by adding small amounts of baking soda. This converts the excess acid to the sodium salt and $\ce{CO2}$ is evolved. For the example of vinegar (acetic acid):
$\ce{CH3COOH + NaHCO3 -> CO2(g) + CH3COONa + H2O}$
So sodium acetate salt is left behind, which limits the degree to which you can correct overaddition of acid. (You don't want your food to be too salty.)$%edit$