It is well known that sugar is used to reduce the acidity in tomato sauce. Yet there is no chemical reaction going, just a shift in taste. The PH remains the same. (Does adding sugar to tomato type sauces affect acidity?)
To be clear: I'm not looking for ideas on how to make the food appear less acidic. My intention is to change the pH-Value.
In nature it's quite easy to find acids, but I'm struggling to find a base suitable for cooking which won't give the food the distinctive soapy taste (for instance for a lemon-compote or... tomato sauce).
There are actually not many bases which would dissolve in water and might be safe for cooking. I conducted some research and came up with Lime (calcium oxide), Alcaloides (wich are mostly not safe), ashes or Calcium hydroxide (like to be used in Nixtomalisation - which I have successfully tried, but in the end the Ca(OH)2 is to be washed out after the process), Sodium Bicarbonate (baking soda, but sure this is a base?)
Here's a list of bases and their pH-Values which are supposed to be used in cooking. I'm lacking of experience in their usage and would be grateful if someone could share how it was deployed: https://bakerpedia.com/ingredients/bases/