Sodium Bicarbonate Food Grade
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.
- E number: E500
- Cas Number: 144-55-8
- Formula: NaHCO₃
- 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
- 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
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.