Sodium bicarbonate is an acid salt formed by neutralization of strong base and weak acid, and it is weakly alkaline when dissolved in water. This characteristic can make it a leavening agent in food production. Sodium bicarbonate will remain sodium carbonate after the action, and too much use will make the finished product have an alkaline taste.

In the mass production of steamed bread, fried dough sticks and other foods, baking soda powder is often melted into noodles, which is decomposed into sodium carbonate, carbon dioxide and water after heating, and carbon dioxide and water vapor overflow, which can make the food more fluffy and sodium carbonate remains in the food. For example, in the north, it is commonly known as "alkali steamed buns", and it can be tasted by adding excessive baking soda powder.