Food & Baking
Chances are it has not been long since you enjoyed a baked dessert or snack which included baking soda in the recipe. Baking soda is the primary leavening ingredient in most baked goods. When combined with an acidic ingredient present in the batter, a chemical reaction under high temperatures occurs producing carbon dioxide bubbles that promote rising in cakes, cookies, and other baked goods.
Sodium bicarbonate is an alkaline compound and as such it neutralizes acidic substances. In some cooking applications sodium bicarbonate helps to reduce the bitter flavors associated with acidic compounds. By reducing the amount of acid present in the final product, the overall flavor can be enhanced.
NATURAL SODA’S PURE AND NATURAL BAKING SODA IS A VERY EFFECTIVE PRODUCT FOR THE FOOD INDUSTRY.
|NS USP Grade #1 Powder
NS Food Grade #1 TFF
NS FCC Grade
|Cake, pancake and ready-mixes; candy; catalyst manufacture; fire extinguishers; food colors; food conditioner; paper making; excipient pharmaceuticals; self-rising flours; starches; sugar refining; textiles|
|NS USP Grade #2 Fine Granular||Baking powders; excipient pharmaceuticals; prepared cake mixes; special cleansers|
Click on the link below to view the Material Safety Data Sheet in PDF Format.
Natural Soda Safety Data Sheet