as a mild drying agent where other drying agents, such as calcium chloride and magnesium sulfate, may be incompatible. It is not suitable for acidic compounds, but can be useful for drying an organic phase if one has a small amount of acidic impurity. It may also be used to dry some ketones, alcohols, and amines prior to distillation.
In cuisine, it is used as an ingredient in the production of grass jelly, a food consumed in Chinese and Southeast Asian cuisines. It is used to tenderize tripe. German gingerbread recipes often use potassium carbonate as a baking agent.
Used in the production of cocoa powder to balance the pH (i.e. reduce the amount of acidity) of natural cocoa beans (it also helps enhance the aroma). The process of adding potassium carbonate to cocoa powder is usually called "Dutching", or Dutch-processed cocoa powder, as the process was first developed in 1828 by Coenrad Johannes van Houten, a Dutchman.
as a buffering agent in the production of mead or wine.
softening hard water.
as a fire suppressant in extinguishing deep-fat fryers and various other B class-related fires
in condensed aerosol fire suppression, although as the byproduct of potassium nitrate.
an ingredient in welding fluxes, and in the flux coating on arc-welding rods.
stability in neurons to help maintain equilibrium.
as an animal feed ingredient to satisfy the potassium requirements of farmed animals such as broiler breeders