Sodium Bicarbonate
This is what the ingredient is.
Sodium bicarbonate (baking soda) is an alkaline compound with numerous food and non-food uses. Naturally occurring mineral (nahcolite).
Here is why it shows up on the label.
Leavening agent in baking, acidity regulator, and anticaking agent. Reacts with acids to produce CO2 bubbles, causing baked goods to rise.
Here is what food agencies say.
The FDA lists it as Generally Recognized as Safe. Approved as food additive and processing aid. No specific ADI. It is approved in the US, Europe (as E500), and Canada.
Here is what research has found.
Long history of safe use in baking and cooking. Also used medically as antacid. Generally recognized as safe for food use.
Here are a few things worth knowing.
High sodium content - concern for those limiting sodium intake. Very high intake can cause alkalosis (elevated blood pH). Generally safe in food applications. Medical use as antacid should be limited due to sodium content and rebound acidity.
Sources
- FDA 21 CFR 182.1736
- GRAS Database
- Food Science textbooks
How to read this page
We publish plain facts about this ingredient so a label is easier to read. This is not medical advice, and it is not a recommendation to buy, avoid, or use anything. For a personal health question, talk with a clinician who knows your history.