Why do you have Sodium Hydroxide in Butyrate?Updated 7 days ago

Butyric acid inherently has a low pH of 2.9, which means it is highly acidic. Consuming it in this "pure form" could lead to significant discomfort in the stomach, which already has a naturally acidic environment. To buffer the acidity of butyric acid, the FDA recommends the use of food-grade sodium hydroxide, a substance that is also utilized in the making of pretzels, processing of grains, and dough conditioning. Sodium hydroxide has a high pH of around 13.0, and when combined with butyric acid, it helps to neutralize its acidity and lowers the pH of the final product to a pH of approximately 7.9, which is much gentler on the stomach. There is no "sodium hydroxide" left in the final product. The caustic properties of sodium hydroxide are completely neutralized and the result is a safe, bioavailable nutrient, butyrate salt.