Sodium Bicarbonate
Acidity Regulators
$0.54 ~ $0.81
Food
Free sample from 100g(NF)
One unit of:25kg/bag
One unit of:25kg/bag
25kg/bag
Product Info
What is Sodium Bicarbonate?
Sodium bicarbonate, commonly known as baking soda, is an alkaline chemical compound used primarily as a leavening agent in baking and as a pH control agent in food processing.
How is Sodium Bicarbonate made?
| Step No. | Production Stage | Key Action | Control Point & Note |
|---|---|---|---|
| 1 | Brine Purification | Treat raw brine (concentrated saltwater) with chemicals to precipitate impurities like calcium and magnesium salts. | Note: Raw material purity is essential. Minimizing Ca++ and Mg++ levels prevents contamination and scaling in downstream equipment. Monitor chemical dosing and brine clarity. |
| 2 | Carbonation (Solvay Tower) | Saturate the purified brine with ammonia and then pump it into a carbonating tower. React the ammoniated brine with carbon dioxide (CO2) gas. | Note: This is the core reaction step where sodium bicarbonate precipitates. Strict control of temperature, pressure, and flow rates is critical for maximizing yield and forming proper crystals. |
| 3 | Filtration & Washing | Separate the solid sodium bicarbonate crystals from the liquid slurry using vacuum filters. Wash the collected crystals with a small amount of cold water. | Note: The goal is to remove the ammonium chloride solution and other soluble impurities. Efficient washing is key to product purity, but must be controlled to minimize product loss through dissolution. |
| 4 | Drying | Dry the washed crystals in a rotary or fluid bed dryer using controlled, heated air to remove residual moisture. | Note: Temperature control is paramount. Overheating (typically above 60°C / 140°F) will cause the sodium bicarbonate to decompose into sodium carbonate (soda ash), altering the product's identity and purity. |
| 5 | Sizing & Screening | Pass the dried sodium bicarbonate through a series of vibrating screens to separate the crystals into various grades based on particle size. | Note: Particle size distribution is a key quality parameter for different end uses (e.g., fine powder for baking, coarser grades for industrial applications). Ensure screen integrity. |
| 6 | Packaging | Package the finished, graded product into bags, totes, or bulk containers. Perform final quality assurance checks. | Note: Packaging must be moisture-proof to prevent caking and degradation. Final QC tests confirm purity (assay), moisture content, and compliance with specifications (e.g., food grade). |
Technical Specifications
| Shelf Life | 24 Months |
Applications & Usage
Common Applications:
No application data available.
Mechanism of action:
| Parameter | Sodium Bicarbonate |
|---|---|
| Functional Category | Leavening Agent; pH Control Agent; Acidity Regulator |
| Key Ingredients | Sodium Bicarbonate (NaHCO₃) |
| Mechanism of Action | Reacts with an acid source (e.g., cream of tartar, buttermilk) in the presence of liquid and heat to release carbon dioxide (CO₂) gas, which creates bubbles and aerates the food matrix. As a weak base, it neutralizes acids, raising the pH of the system and acting as a buffering agent to maintain a target pH. |
| Application Effect in Product | Provides volume and a light, porous crumb structure in baked goods (e.g., cakes, cookies, breads). Controls pH to accelerate Maillard browning, improve color development, and modify flavor profiles. Can be used to tenderize meats by raising surface pH, which weakens proteins. |
Comparison:
| Product Name | Category/Type | Key Features | Strengths (vs peers) | Weaknesses (vs peers) | Best Use Cases | Why Choose |
|---|---|---|---|---|---|---|
| Sodium Bicarbonate | Chemical Leavening / Cleaning Agent | Alkaline base (NaHCO₃); releases CO₂ gas when combined with an acid and moisture. | Inexpensive, highly versatile (baking, cleaning, deodorizing), reacts instantly with acid. | Requires an acidic ingredient to work for leavening; can impart a soapy taste if overused. | Baking with acidic ingredients (buttermilk, citrus), household cleaning, deodorizing. | For recipes with a specific acid that needs neutralizing or for a multi-purpose household chemical. |
| Baking Powder | Chemical Leavening Agent | A complete mix of sodium bicarbonate, an acid salt, and a starch stabilizer. Often double-acting. | Convenient and reliable; does not require an additional acid in the recipe. Provides a balanced rise. | Less versatile for non-baking uses; has a shorter shelf life than pure baking soda. | General baking like cakes, cookies, and quick breads that lack a strong acidic component. | For all-purpose, reliable leavening in recipes without a significant acid. |
| Potassium Bicarbonate | Chemical Leavening Agent | Sodium-free alkaline base (KHCO₃); functions chemically like sodium bicarbonate. | Provides leavening without adding sodium to the diet. | More expensive; can leave a slightly bitter taste if not used carefully; less commonly available. | Low-sodium or sodium-free baking recipes that contain an acid. | To reduce or eliminate sodium intake for health or dietary reasons. |
| Ammonium Bicarbonate | Chemical Leavening Agent | Heat-activated leavener (NH₄HCO₃) that decomposes into ammonia, CO₂, and water. | Produces an exceptionally light and crisp texture; leaves no chemical residue or taste. | Emits a strong ammonia odor during baking (which dissipates); only suitable for thin, dry baked goods. | Commercial production of crackers, crisp cookies, and biscotti. | When the goal is a uniquely crisp, airy texture that other leaveners cannot achieve. |
| Yeast | Biological Leavening Agent | Living microorganism that ferments sugars to produce CO₂ gas and alcohol. | Develops complex flavors and a chewy texture through fermentation. | Requires time for proofing and rising; process is slower and more temperature-sensitive. | Traditional breads, pizza dough, rolls, and other yeasted doughs. | For achieving the characteristic flavor, aroma, and texture of yeast-leavened bread. |
| Self-Rising Flour | Pre-mixed Ingredient | A mixture of all-purpose flour, baking powder, and salt. | Extremely convenient; reduces the number of ingredients to measure. | Offers no control over leavening or salt levels; not a 1:1 substitute for all-purpose flour. | Simple recipes specifically calling for it, such as biscuits, pancakes, and some quick breads. | For maximum convenience in recipes where the pre-set leavening and salt ratio is ideal. |
Technical Documents
Certificate of Analysis (COA)
Quality assurance documentation
Technical Data Sheet
Detailed technical specifications