Baking Soda And Salt
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What it is
Baking soda, also known as sodium bicarbonate, is a white crystalline powder that occurs naturally as the mineral nahcolite. It is also produced industrially from soda ash. Salt, or sodium chloride, is a mineral primarily composed of sodium and chlorine, and is obtained from evaporated seawater or mined from underground deposits.
Why it's used
In foods, baking soda is primarily used as a leavening agent, reacting with acids to produce carbon dioxide gas, which helps baked goods rise. Salt is added to enhance flavor, act as a preservative, and control fermentation in products like bread. Together, they are common in baked goods such as cookies, biscuits, and cake mixes.
Health notes
Both baking soda and salt are generally recognized as safe (GRAS) by the FDA when used in accordance with good manufacturing practices. JECFA has evaluated both ingredients and set acceptable daily intakes. Excessive intake of sodium, found in both baking soda and salt, is a concern for public health. The FDA's Daily Value for sodium is 2,300 mg per day, and high sodium intake can contribute to high blood pressure.
Allergen info
Not a major allergen.