| Customization: | Available |
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| CAS No.: | 144-55-8 |
| Formula: | Nahco3 |
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Sodium bicarbonate
Sodium bicarbonate, commonly known as baking soda, plays key roles in the food industry. As a leavening agent, it releases carbon dioxide when heated or reacting with acids, making foods like bread, cakes, and fried goods light and fluffy. It neutralizes excess acidity from fermentation, balancing flavors. Additionally, it improves texture-tenderizing meats by enhancing water retention-and helps preserve the bright green color of vegetables. In frying, it aids in creating crisp exteriors while extending oil life. Used in controlled amounts, it enhances food quality safely.
Mechanism of action of sodium bicarbonate
1. Sodium bicarbonate can neutralize stomach acid to dissolve mucus, reduce the viscosity of digestive juices, and strengthen the contraction of the gastrointestinal , acid suppression and increase appetite.
2. Sodium bicarbonate in the digestive tract biodegradable emit CO2, thus take away a lot of heat, conducive to the heat balance of the body to resist hot.
| Index items | Index |
| Total alkali content (NaHCO3 )mass fraction / % | 99.0~100.5 |
| drying loss mass fraction / %≤ | 0.20 |
| PH Scale of aqueous solution (10g/L) ≤ | 8.5 |
| arsenic (As) mass fraction / %≤ | 0.0001 |
| heavy metal ( with Pb) mass fraction / %≤ | 0.0005 |
| ammonium salt content | through experiment |
| clarity degree |
through experiment |
| chloride (with cl) mass fraction / % ≤ | 0.40 |
| whiteness ≥ | 85 |
Application
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