|Content%≥||99.0 - 100.5|
|Loss On Dry%≤||0.20|
|Heavy Metals (Calculate as Pb)%≤||0.0005|
|Ammonium Salt||Via Test|
Sodium bicarbonate has a wide variety of uses.
Main article: Leavening agent
Sodium bicarbonate, referred to as "baking soda", is primarily used in baking, as a leavening agent. It reacts with acidic components in batters, releasing carbon dioxide, which causes expansion of the batter and forms the characteristic texture and grain in pancakes, cakes, quick breads, soda bread, and other baked and fried foods. Acidic compounds that induce this reaction include phosphates, cream of tartar, lemon juice, yogurt, buttermilk, cocoa and vinegar. Natural acids in sourdough can be leavened with the addition of small amounts as well.