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Tianjin Tiger International Trade Co., Ltd.

Sodium Bicarbonate, Baking Soda, Sodium Hydrogen Carbonate manufacturer / supplier in China, offering with manufacture of Reach of Sodium Bicarbonate, Ncm: 2849.10 Calcium Carbide 50mm-80mm, Factory Price High Quality Ammonium Bicarbonate and so on.

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with manufacture of Reach of Sodium Bicarbonate

Purchase Qty.:
(Tons)
20-29 30-59 60-79 80+
FOB Unit Price: US $205 US $203 US $200 US $198
Purchase Qty. (Tons) FOB Unit Price
20-29 US $205
30-59 US $203
60-79 US $200
80+ US $198
Get Latest Price
Production Capacity: 2000mt /Mouth
Transport Package: 25kg Per Bag
Payment Terms: L/C, T/T, D/P

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Basic Info
  • Model NO.: sodium bicarbonate
  • Appearance: Pearls
  • Solubleness: Slightly Soluble Alkali
  • Usage: Food Grade
  • Specification: 25KG
  • HS Code: 2836300000
  • Classification: Caustic Soda
  • Grade Standard: Industrial Grade
  • Quality: Superior Grade
  • Trademark: TIGER
  • Origin: Chian
Product Description
Sodium Bicarbonate Food Grade COA
ItemsSpecifications
AppearanceWhite crystalline powder
Assay (dry Basis, %)99.0-100.5
pH (1% Solution)≤ 8.6
Loss on Drying (%)≤ 0.20
Chlorides (Cl, %)≤ 0.50
AmmoniaPass test
Insoluble substancesPass test
Whiteness (%)≥ 85
Lead (Pb)≤ 2 mg/kg
Arsenic (As)≤ 1 mg/kg
Heavy Metal (as Pb)≤ 5 mg/kg
Standard:The product conforms to the standard of Food Grade.
Food uses:
Sodium bicarbonate was sometimes used in cooking vegetables, to make them softer, although this has gone out of fashion, as most people now prefer firmer vegetables that contain more nutrients. However, it is still used in Asian cuisine to tenderise meats. Baking soda may react with acids in food, including Vitamin C (L-Ascorbic Acid). Sodium bicarbonate is also used in breadings such as for fried foods to enhance crispness.Thermal decomposition causes sodium bicarbonate alone to act as a raising agent by releasing carbon dioxide at baking temperatures. The carbon dioxide production starts at temperatures above 80 °C. The mixture for cakes using this method can be allowed to stand before baking without any premature release of carbon dioxide.
 
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