Yellow prussiate of potash, also known as potassium ferrocyanide, is an inorganic compound with the chemical formula K4Fe(CN)6. It is a yellow, crystalline solid that is highly soluble in water. Yellow prussiate of potash is synthesized by reacting potassium hydroxide with iron(III) chloride in the presence of hydrogen cyanide.
Yellow prussiate of potash is commonly used as an anti-caking agent in the food industry. Due to its ability to absorb moisture, it prevents clumping or compacting of powdered or granulated food products, thus ensuring their free-flowing nature. It is particularly used in salt, where it prevents the formation of lumps by absorbing any excess moisture present.
In addition to its anti-caking properties, yellow prussiate of potash also serves as a color stabilizer in certain foods, particularly canned vegetables. It helps to preserve the natural color of the vegetables during the canning process by inhibiting the breakdown of pigments caused by oxidation.
Yellow prussiate of potash is generally recognized as safe for consumption by regulatory authorities, including the U.S. Food and Drug Administration. However, as with any food additive, it should be used within recommended limits to avoid any potential adverse effects.
Outside of the food industry, yellow prussiate of potash also finds applications in the production of pigments, dyes, and photographic materials.
