Sodium Bicarbonate Food Grade COA
|Appearance||White crystalline powder|
|Assay (dry Basis, %)||99.0-100.5|
|pH (1% Solution)||≤ 8.6|
|Loss on Drying (%)||≤ 0.20|
|Chlorides (Cl, %)||≤ 0.50|
|Insoluble substances||Pass 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.
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.