Basic information: Chemical description: SODIUM BICARBONTE Chemical Name: Baking Soda, Bicarbonate of Soda CAS number: 144-55-8 Chemical Formula: NaHCO3 Molecular Weight :84.01 Solubility : Easy dissolvable in water, (8.8% at 15 ºC and 13.86% at 45 ºC)and the solution is weakly alkaline, Insoluble in ethanol. Sodium Bicarbonate :99.0%-100.5% Appearance: White crystalline powder odorless, salty. HS Code: 2836300000 Yearly output: 100,000TONS Quality Index: Quality Standard: GB 1886.2-2015 Product name: sodium bicarbonate food grade
Sodium bicarbonate, a white crystalline powder, is soluble in water and weak alkaline. I. Mechanism of Function 1. Sodium bicarbonate can neutralize stomach acid to dissolve mucus, reduce the viscosity of digestive juices, and strengthen the contraction of the gastrointestinal , acid suppression and increase appetite. 2. Feed supplemented with sodium bicarbonate in order to give supplement for carbonate caused by the heat respiration, thereby improving the body’s calcium metabolism. 3. Sodium bicarbonate can be maintained at optimum phosphorus level which is necessary to form eggshell. 4. Sodium bicarbonate in the digestive tract biodegradable emit CO2, thus take away a lot of heat, conducive to the heat balance of the body to resist hot. 5. To add sodium bicarbonate in Feed, can provide the source of sodium, so that the blood to maintain a suitable concentration of sodium.
Applications
1. Used as a leavening agent in the food industry, a generator of carbon dioxide in soda and cold drinks, and a preservative for
butter
2. Alkaline agent: leavening agent. It is often formulated with ammonium bicarbonate as a leavening agent for biscuits and cakes.
The addition amount in wheat flour is 20g./kg. Foaming agent that can be combined with citric acid, tartaric acid, etc. to prepare
solid refreshing beverages (generates CO2)
3. It can be used as acidity regulator and chemical leavening agent. It can be used in all kinds of foods that need to add
leavening agent in my country, and it can be used in moderation according to production needs.
butter
2. Alkaline agent: leavening agent. It is often formulated with ammonium bicarbonate as a leavening agent for biscuits and cakes.
The addition amount in wheat flour is 20g./kg. Foaming agent that can be combined with citric acid, tartaric acid, etc. to prepare
solid refreshing beverages (generates CO2)
3. It can be used as acidity regulator and chemical leavening agent. It can be used in all kinds of foods that need to add
leavening agent in my country, and it can be used in moderation according to production needs.
