Sodium bicarbonate (Sodium Bicarbonate), white fine crystals. Sodium bicarbonate is an acid salt produced by the neutralization of a strong base and a weak acid. This feature can be used as a leavening agent in the production of food. Sodium bicarbonate will remain sodium carbonate after the action, and excessive use will make the finished product smell alkaline.
Soda ash (sodium carbonate) and baking soda (sodium bicarbonate), which are different from industrial alkalis, are made by absorbing carbon dioxide from a solution or crystal of soda ash. Therefore, baking soda is also referred to as sodium chloride (powder) in some places. Baking soda is solid, round, white and easy to dissolve in water.
Product Usage:
1. Used as analytical reagent, also used in inorganic synthesis and pharmaceutical industry.
2. Used to treat acidemia. Antacid.
3. Used as a fermenting agent for the food industry, a generator of carbon dioxide in carbonated water and cold drinks, and a preservative for butter. It can be directly used as raw material for pharmaceutical industry. It can also be used for film production, tanned leather, mineral processing, smelting, metal heat treatment, fiber, rubber and agricultural seed soaking. It is also used as wool detergent, foam fire extinguishing agent, bath agent, etc.
4. Alkaline agent: leavening agent. It is often formulated with ammonium bicarbonate as a leavening agent for biscuits and cakes. The added amount in wheat flour is 20g./kg. It can be combined with citraconic acid, tartaric acid, etc. to prepare a foaming agent for solid refreshing beverages (to produce CO2). Because it is a harmless weak alkaline agent, adding about 0.1% to 0.2% when washing vegetables can stabilize the green. When used alone, it is strongly alkaline due to thermal decomposition. When used in bread, it will turn yellow and destroy the vitamins in wheat. It can still be used for food blanching and astringency. Because it can increase the pH value, it can increase the water holding capacity of the protein, promote the softening of food tissue cells, and promote the dissolution of astringent ingredients. It has a de-smelling effect on goat milk (the dosage is 10-20mg / kg).
5. As acidity regulator and chemical leavening agent, our country stipulates that it can be used for all kinds of foods that need to add leavening agent.
