Sodium Bicarbonate — Food Grade (Baking Soda)
High-quality sodium bicarbonate (NaHCO₃) for bakery leavening, pH control, buffering, and general formulation use. Fine, white, free-flowing crystalline powder.
Overview
Food-grade Sodium Bicarbonate is a versatile product. It is primarily used as a leavening base in bakery systems with leavening acids (e.g., SAPP, MCP) to release CO₂ for dependable oven spring. It also supports buffering, pH control, and mild alkalinity in a range of foods and beverages.
Common Applications
- ✓Bakery leavening: cakes, cookies, biscuits, quick breads.
- ✓Buffering & pH control: balances acidity in formulas.
- ✓Processing aid: CO₂ release for texture and crumb control.
- ✓General formulation: mild alkali, flavor/maillard control in select systems.
Pair with your preferred leavening acid (e.g., SAPP) to tune reaction rate and CO₂ release profile for specific products.
Typical Specifications
Grade | Food Grade (USP/FCC) |
---|---|
CAS Number | 144-55-8 |
Formula | NaHCO₃ |
Assay | ≥ 99% (typical) |
Appearance | White crystalline powder; free-flowing |
pH (1% sol.) | ~8.3 |
Solubility | Soluble in water |
Particle size | Fine/standard food grade (ask for options) |
Packaging | 50 lb bags; supersacks; bulk—ask for options |
Formulation & Performance
- ✓Leavening systems: reacts with acids (e.g., SAPP/MCP) to release CO₂ and control batter/rheology.
- ✓Rate of reaction: choose acid partner to tailor bench tolerance vs. oven rise.
- ✓Moisture sensitivity: keep dry to avoid premature reaction or caking.
Storage & Handling
- ✓Consult SDS before use and for full safety information.
- ✓Store cool, dry, and sealed; protect from moisture/humidity to prevent caking and loss of performance.
- ✓Avoid dust generation; use appropriate PPE and local exhaust where needed.
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