Difference 1: First of all, let's talk about the chemical name of edible alkali, which is called sodium carbonate. The chemical name of baking soda is sodium bicarbonate. Edible alkali is more soluble in water, but baking soda is different. Baking soda is insoluble in water at normal water temperature. Even some crystallization may occur. If baking soda is to be dissolved in water, the water temperature must reach above 50 degrees.

Difference 2: The use of baking soda and edible alkali is also very different. Edible alkali is mainly used as a loosening agent. Edible alkali will become loose and porous, and protein will produce a little sour taste during fermentation. The role of baking soda is used as a leavening agent. When we make noodles, we can make the dough fluffy, and after heating, carbon dioxide will precipitate, making the dough fluffy and soft.

Difference 3: Baking soda also belongs to alkali, but it is weaker. Baking soda can be drunk directly with water, but the alkaline surface is too alkaline to be drunk directly with water. The reason why baking soda is used more frequently is that baking soda is weakly alkaline. For example, we use baking soda to brush our teeth, whiten our teeth and clean our skin.