Sodium Bicarbonate

Sodium bicarbonate is an inorganic salt produced by Solvay process or from natural trona ore, acting as a weak base that releases CO2 upon heating or reaction with acids for leavening and pH control. In the food industry, it serves as a primary leavening agent in baked goods, acidity neutralizer in beverages, and dough conditioner enhancing texture without residual taste at proper usage levels.

Food Industry Applications

• Baked goods: Releases carbon dioxide during baking to create lift and tender crumb in cakes, cookies, muffins, and breads, working synergistically with acidic ingredients for controlled gas production and optimal volume.

• Pancakes and waffles: Neutralizes batter acidity from buttermilk or yogurt for fluffy texture and golden browning, preventing dense or rubbery results while balancing flavor.

• Beverages: Acts as an effervescent agent in powdered drink mixes, providing instant fizz when dissolved in acidic fruit juices or carbonated waters.

• Fruits and vegetables: Reduces bitterness and brightens color in canned fruits, vegetables, and olives by neutralizing natural acids during blanching, cooking, and processing.

• Meat products: Breaks down proteins in marinades through alkaline action, enhancing juiciness and flavor penetration in poultry, beef, and seafood preparations.

Other Industry Applications

In cosmetics, serves as mild exfoliant and pH adjuster in facial scrubs and bath bombs; in personal care, neutralizes acidity in deodorants and toothpastes for odor control and plaque removal; in animal feed, buffers rumen pH in dairy cattle to prevent acidosis and improve milk production; in water treatment, raises pH in swimming pools and drinking water systems to precipitate heavy metals and stabilize chlorine.