Baking soda is not lye powder, is baking soda, is sodium bicarbonate, a carbonate, molecular formula for NaHCO3, relative molecular mass 84.01. white crystalline powder. Odorless, alkaline taste, soluble in water. In moist air or hot air, it decomposes slowly and produces carbon dioxide, and it loses all carbon dioxide when heated up to 270°C. When it meets acid, it decomposes strongly and produces carbon dioxide. When met with acid, it is strongly decomposed to produce carbon dioxide.

Sodium ions are normally required by the human body and are generally considered non-toxic. However, excessive intake may cause alkalosis, damage to the liver, and can induce high blood pressure.

Sodium bicarbonate solid at more than 50 ℃ began to gradually decompose to produce sodium carbonate, water and carbon dioxide gas, often use this feature as the production of cookies, pastries, steamed bread, bread puffing agent. Sodium bicarbonate will leave a residual sodium carbonate after the action, and the use of too much will make the finished product have an alkaline flavor.

Edible soda is a mixture of soda ash (sodium carbonate) (chemical formula Na2CO3) and baking soda (sodium bicarbonate) (chemical formula NaHCO3), and baking soda is a manufactured product after carbon dioxide has been absorbed by a solution or crystal of soda ash.

Food soda is not a flavoring, but is used primarily to neutralize acids produced by yeast fermentation in dough. Individual cases can be used as a food loosening agent and meat tenderizer, so that the dry raw materials quickly rise, soften the fiber, the appropriate use of food can bring excellent color, aroma, taste, shape, in order to enhance people's appetite.

Saline is used in a large number of food processing, such as noodles, bread, steamed bread and so on.