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Sodium Bicarbonate
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| Port: | Thailand |
| Minimum Order Quantity: | 25 Tons |
| Payment Terms: | L/C,T/T |
Sodium Bicarbonate(Food Grade)
|
Item |
Specification |
|
Appearance |
White powder |
|
NaHCO3 % |
99.38 |
|
Chloride(CL) % |
0.39 |
|
Arsenic(As) % |
0.0001 |
|
Heavy Metal(Pb) % |
0.0004 |
|
Loss on drying % |
0.19 |
|
PH value |
8.5 |
Sodium bicarbonate, referred to as "baking soda", is primarily used in cooking (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, andother baked and fried foods. Acidic compounds that induce this reaction include phosphates, crjuice, yogurt, buttermilk, cocoa, vinegar, etc. Natural acids in sourdough can be leavenedwiththe addition of small amounts as well. Sodium bicarbonate can be substituted for baking powder provided sufficient acid reagent is also added to the recipe. Many forms of baking powder contain sodium bicarbonate combined with calcium acid phosphate, sodium aluminum sulphate [or cream of tartar.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. However, it is still used in Asian and Latin American cuisine to tenderise meats. Baking soda may react with acids in food, including vitamin C (L-ascorbic acid). It is also used in breadings such as for fried foods to enhance crispness.Heat causes sodium bicarbonate to act as a raising agent by releasing carbon dioxide when used in baking. The carbon dioxide production starts at temperatures above 80 °C. Since the reaction does not occur at room temperature, mixtures (cake batter, etc.) can be allowed to stand without rising until they are heated in the oven.
Packing: 25kgs PP bags
