Sodium Bicarbonate is a mild alkaline salt manufactured primarily via the Solvay process (reaction of sodium carbonate, water, and CO₂) or from natural trona/nahcolite deposits. In food applications it functions as a leavening agent, releasing CO₂ when heated or when combined with acidic ingredients such as buttermilk, yogurt, cream of tartar, or phosphate leavening acids. Food-grade sodium bicarbonate conforms to Food Chemicals Codex (FCC), USP, and BP specifications, with purity typically ≥ 99.0%.
It is GRAS-listed under FDA 21 CFR 184.1736 and approved as E500(ii) in the EU. Beyond baking, it is used as a pH buffer in effervescent beverages, an alkalinizing agent in meat tenderization and poultry processing, an anticaking agent, and a dough conditioner. Available in multiple particle sizes (fine, regular, coarse) to suit different application needs.