Sodium bicarbonate, commonly known as baking soda, is ubiquitous in the food and nutrition industry. Its unique chemical properties make it an indispensable ingredient in various formulations. This article aims to provide a comprehensive overview of sodium bicarbonate, focusing on its production, applications, and role in food and nutrition products. It is tailored for chemists developing and optimizing formulations that incorporate this compound.
Sodium bicarbonate, or baking soda, is a chemical compound with the formula NaHCO3. It is a white crystalline powder that is commonly used in cooking. It is primarily used as a leavening agent. When combined with an acid, it produces carbon dioxide gas, which causes a rise in the volume of the food matrix. This makes it a key ingredient in bakery and widely used in food products like cakes, cookies, and breads. Thus, the name baking soda.
Source: Wikipedia
Sodium bicarbonate is an inorganic compound and a weak base. It comprises sodium ion (Na+) and bicarbonate ion (HCO3-). When dissolved in water, it dissociates into these ions, interacting with other cations or anions to provide the desired effect. The chemical structure of sodium bicarbonate is given below.
The Solvay process is principally used for the synthesis of sodium bicarbonate. Sodium chloride, ammonia, water, and carbon dioxide are reactants. Sodium bicarbonate precipitates when carbon dioxide is bubbled through ammonia brine [1]. The process results in the formation of sodium bicarbonate and ammonium chloride. The sodium bicarbonate is then purified and crystallized. This method is favored for its efficiency and minimal environmental impact, making sodium bicarbonate readily available and cost-effective for industrial use.
Nahcolite is the natural mineral source of sodium bicarbonate. It is significantly found in Eocene-age Green River Formation deposits in Colorado’s Piceance Basin. It is mined from the deposits.
In the food industry, sodium bicarbonate is critical in many applications. Its primary use is as a leavening agent in baked goods, where it reacts with acidic components to release carbon dioxide, helping the dough rise and achieve the desired texture. However, its utility extends to pH regulation, flavor enhancement, and even as a component in effervescent beverages. Understanding the breadth of its applications is essential for chemists creating innovative and effective food products.
Chemically, sodium bicarbonate is a weak base and is a buffer in acidic environments. This property is crucial in maintaining pH balance in food products. It is also heat-stable, making it suitable for cooking and baking.
Here is an example formulation table:
Sodium bicarbonate is used as a leavening agent in this formulation, along with acid from sodium acid pyrophosphate.
Source: Google Patents
Here is an example formulation table:
The combination baking powder employs sodium bicarbonate with both SAS and MCP, which makes it a double-acting baking powder because of its ability to liberate carbon dioxide in the batter and baking stages.
Source: Google Patents
Here is an example formulation table:
The addition of baking soda to ice cream improved the viscosity and overrun. It maintained the pH of ice cream in the neutral range. It also made the texture of the ice cream softer and creamier due to the small cavities from CO2 bubbles that weaken the bonding between ice crystals and other ice cream materials such as fat, sugar, and protein.
Source: ResearchGate
Here is an example formulation table:
These tablets were prepared by compressing the active ingredients with sodium bicarbonate and organic acid such as citric acid. This combination provides effervescence.
Source: NIH
Sodium bicarbonate is commonly used as baking soda. Potassium bicarbonate is generally a component of baking powder. Both have almost equal strength. The pH of sodium bicarbonate in 1% aqueous solution is ~8.5.
In contrast, the pH of potassium bicarbonate is ~8.3-8.4 in 0.1 M aqueous solution. Potassium bicarbonate is a sodium-free alternative to sodium bicarbonate for low-sodium food formulations. Potassium is also an important nutrient and electrolyte.
Sodium bicarbonate, or baking soda, is generally considered safe for consumption and has a long history of use in food. Ingesting small amounts of sodium bicarbonate as a food ingredient or antacid is generally safe for most people. However, consuming large amounts or using it excessively can lead to adverse effects.
Sodium bicarbonate acts as an antacid by reacting with stomach acids when consumed.
However, there are many concerns raised regarding its excessive use as an antacid. It can lead to metabolic alkalosis or even cardiovascular health issues.
Regulatory bodies like the FDA and EFSA provide guidelines on the maximum permissible levels of sodium bicarbonate in various food products. Adhering to these guidelines is crucial for the safety and acceptability of food products in the market.
The acceptable daily intake (ADI) is proscribed by the WHO as “not limited” [5].
The maximum usage level of Sodium bicarbonate in the food industry per the GSFA is as follows [6].
Baking soda is an alkaline substance that can neutralize excess stomach acid. In small amounts, it provides temporary relief from indigestion and works in a similar way to over-the-counter (OTC) indigestion remedies.
However, using large amounts of baking soda as a home remedy has some risks, including:
When using it in its powder form, it can be easy for a person to take too much baking soda. This can cause adverse effects, such as digestive discomfort.
In too large a dose, baking soda is also poisonous. This is due to the powder’s high sodium content.
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When someone takes too much sodium bicarbonate, the body tries to correct the salt balance by drawing water into the digestive system. This causes diarrhea and vomiting.
If the body absorbs the sodium, it can cause:
If a person has taken a large amount of baking soda and is experiencing any poisoning symptoms, someone needs to call Poison Control at 1-800-222-.
In addition to poisoning, taking large amounts of baking soda can also rupture the stomach.
When baking soda mixes with an acid, a chemical reaction takes place. A byproduct of this reaction is the release of gas.
In rare cases, a large amount of gas may accumulate in the stomach, causing it to rupture. This is more likely after a person has consumed a large amount of food or alcohol.
A parent or caregiver should not give baking soda or any medications containing sodium bicarbonate to a child.
If a parent or caregiver is not sure if a child has swallowed any baking soda, they can look for early symptoms of an overdose, such as diarrhea and vomiting.
Baking soda can affect how the body absorbs medications. Depending on the medication a person takes, this could cause a wide range of adverse effects.
It can be safer to use OTC indigestion products, such as Tums, for indigestion rather than making at-home remedies. This lowers the risk of overdosing.
Adults who are not pregnant can mix about half a teaspoon (tsp) of baking soda with at least half a cup of water to relieve temporary indigestion.
When it is not possible to purchase an OTC product, using baking soda is a potential short-term alternative. However, it is important to speak with a doctor before trying this.
People who are pregnant, who take other medications, or who have underlying health conditions should talk with a doctor before taking even a small dose of baking soda.
People should not use sodium bicarbonate for longer than 2 weeks at a time. If their symptoms persist for longer than this, it may indicate an underlying condition that requires medical treatment.
Baking soda contains sodium, which, in high amounts, can affect the heart.
One older case study notes that overdosing on baking soda may cause hypokalemia, which has led to heart arrhythmias in some individuals.
There have also been cases of baking soda overdoses causing cardiac arrest. This occurs when the heart suddenly stops pumping blood, which can be fatal.
However, although scientists know that taking too much baking soda is harmful to the cardiovascular system, it is unclear whether or not it raises the risk of a heart attack.
People with cardiovascular disease and those who need to avoid salt for medical reasons should avoid using baking soda or sodium bicarbonate.
However, this is not safe during pregnancy, in children, or over long periods. It also cannot treat conditions that cause heartburn, such as stomach ulcers.
In general, it is best to use OTC indigestion remedies, as there is a lower risk of overdose. When this is not possible, however, a person can mix half a tsp of baking soda into at least half a cup of water. That said, they should be sure to discuss this with a doctor first.
If a person takes too much baking soda, someone needs to call Poison Control at 1-800-222-.
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