Sodium Bicarbonate Food Grade
Sodium Bicarbonate (Food Grade) is one of the popular food additives and ingredients in most countries, As a professional supplier and manufacturer, Qingdao Lambert Holdings Co., Ltd. has been supplying and exporting it from China for almost 15 years. Any inquiries and problems please feel free to send emails to us via sales@lambertchina.com, we will reply you within 1 working day.
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
