Baking Soda (USP Grade 1)

Certified for use in drinking water treatment, sodium bicarbonate has a maximum recommended concentration of 200 milligrams per liter (mg/L).

Common Name:

• English: Sodium bicarbonate, commonly known as baking soda.

Origin: USA                                                      

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Baking soda is a widely used leavening agent in baked goods. It's a naturally occurring chemical compound called sodium bicarbonate that's often found in crystalline form, but is typically ground into a fine powder for use in cooking. When combined with an acid, baking soda releases carbon dioxide gas, which forms small bubbles that get trapped in the batter and cause it to rise. Common acids used to trigger this reaction include vinegar, lemon juice, buttermilk, yogurt, and cream of tartar.When heated to over 80°C, baking soda decomposes and releases gas, regardless of acidity levels.

What is the purpose of baking soda in various applications?
Baking soda is commonly used in "quick breads" such as pancakes, muffins, cakes, and fried foods to produce leavening. Unlike yeast-based dough, these batters don't have enough structure to hold their shape over time. Since baking soda releases gas rapidly, it's not necessary for the batter to rise slowly like yeast-leavened bread. When exposed to heat, the gas bubbles produced by baking soda cause the batter to expand and set into a ridged texture.

Precautions: 

Before using this herbal product, it's essential to consult with a qualified healthcare professional, especially if you're pregnant, breastfeeding, or taking medication.

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The following statement is in compliance with Canadian regulations regarding health claims: This product has not been assessed for safety or efficacy by Health Canada.

The purpose of this information is not to provide a diagnosis, treatment, or remedy for any medical condition.