Sodium bicarbonate, or baking soda, is an indispensable food additive with a wide range of properties and applications. First of all, it is a colorless crystal or white powder that is soluble in water and will decompose in an acidic environment to produce carbon dioxide, which allows it to adjust the pH value in dough or pasty foods to ensure the acid and alkali of the food. Balance and protect the stability of nutrients and aroma substances.

In addition, sodium bicarbonate also has significant fermentation properties and can promote the expansion and softness of food. For example, it is used in the making of bread, cakes, biscuits and noodles, as well as in the foaming process of ham and chewing gum, significantly improving the taste and appearance of these foods.

However, despite the many benefits of sodium bicarbonate, excessive intake may cause gastrointestinal discomfort and even diarrhea. Therefore, while enjoying processed foods, consumers should pay attention to the amounts added in food and try to choose options with appropriate amounts added. In addition, since it will release gas when reacting with acidic substances, you should avoid mixing it with acidic substances when using it. At the same time, be aware that contact between its solution and eyes may cause irritation, so safe use is crucial.

In summary, sodium bicarbonate plays multiple roles in food processing, but its application needs to be cautious to ensure both food quality and consumer health.