Sodium Bicarbonate Food Grade

Baking soda is one of the most commonly-used chemical leavening agents. It is an alkaline salt which requires heat and/or an acid to generate leavening gases.

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General Information

Also known as Baking Soda or bicarbonate of soda.

Baking soda is one of the most commonly-used chemical leavening agents. It is an alkaline salt which requires heat and/or an acid to generate leavening gases. Similar to other chemical leaveners, it is typically used in baked products that do not require yeasts such as cakes, cookies, muffins and cupcakes.

  • Commercially, baking soda can be found in different particle sizes
  • It ranges from 70 to 160 microns i.e. from fine powder to granular
  • This affects its reactivity.
Properties
  • E number: E500
  • Cas Number: 144-55-8
  • Formula: NaHCO₃
Specification
  • Total alkali content (as NaHCO3 ):99.5% ~ 100.5%
  • Loss on drying:0.2% max
  • Arsenic:1ppm max
  • Heavy metals (as Pb):5ppm max
  • PH value(10g/l Liquor):8.5 max
  • Chloride(as CL):0.20% max
  • Moisture:0.20% max
  • Arsenic:0.0001% max
Function
  • Leavening: gases formed from the breakdown of baking soda allow the batter to expand during baking.
  • Tenderizing: produced gases expand the cell walls of baked goods, making them more tender.
  • pH adjustment: baking soda increases the pH of baked goods, this may have an effect on color, flavor, crumb texture, and gluten strength.
  • Texture improvement: creates a finer crumb.
  • Adds flavor: in certain baked goods, it may provide a distinctive salty flavor
Application

Sodium Bicarbonate can be used in the manufacture of several baked goods like cookies, cakes, muffins and cupcakes.

Some considerations when using baking soda:

  • If used in excess, it may cause a yellow or green dislocation and a strong chemical flavor.
  • Some acidic products like buttermilk, sour cream, vinegar or yogurt can be used with baking soda. However, the difference in acid content of each one must be considered.
  • It must be added with dry ingredients to prevent immediate reaction.
  • The finer the particle size, the more reactive the baking soda. Coarse granular baking soda must be used in dry cake mixes.
  • For low sodium baking, it can be substituted with potassium bicarbonate.
Packaging
In 25kg/1000kg/1250kg PP-PE woven bag 25-27mts/20’FCL
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