Soften food fiber. The main use of sodium carbonate is to soften food fiber, add a small amount of edible alkali in meat products, can make meat products more tender, but also can quickly rise dry ingredients, but also can quickly neutralize the acidic taste inside the food, increase its color, so that the food sells and tastes better. By adding cooking soda when making noodles, the noodles can also become stronger and smoother. As it is more alkaline, the amount should be careful, a little too much will affect the taste and color.

Sodium carbonate, an inorganic compound, is also called soda ash, but the classification belongs to salt, not alkali. It is also known as soda or alkali ash in international trade. It is an important inorganic chemical raw material, mainly used in the production of flat glass, glass products and ceramic glaze. It is also widely used in household washing, acid neutralization and food processing. Before the synthetic soda ash, in ancient times, it was found that certain seaweed after drying, burned ash contains alkali, with hot water to soak, filtering can be obtained after the brown lye for washing. A large amount of natural alkali comes from minerals, with underground burial or alkaline water lakes as the main source. The highest grade of natural alkali ore exists in the sedimentary layer, which is widely distributed. The earliest invention of synthetic soda ash method is the end of the 18th century, France Lubran with manganese nitrate plus limestone and coal in the high temperature reduction and carbonation, to get to the Na2CO3-containing crude products - black ash, after leaching, evaporation, refining, recrystallization, drying, to obtain the purity of about 97% of the heavy soda ash. 1861. Belgium E. Solvay invented and patented soda ash alone.