Baking Soda And Sea Salt

Baking soda, also known as sodium bicarbonate, is a white, crystalline powder that can be found naturally or produced industrially. Sea salt is primarily sodium chloride, a mineral obtained from evaporating seawater, and it contains various trace minerals.

In food products, baking soda primarily functions as a leavening agent, reacting with acidic ingredients to produce carbon dioxide, which helps baked goods rise. Sea salt is used to enhance flavor and as a preservative. Together, they are commonly found in baking mixes, savory crackers, and other processed foods.

Both baking soda and sea salt are generally recognized as safe (GRAS) by the FDA. JECFA has evaluated both ingredients and determined that an acceptable daily intake (ADI) does not need to be specified. While sodium is an essential nutrient, high intake of sodium from any source, including sea salt, is a public health concern; the FDA Daily Value for sodium is 2,300 mg. Excessive intake of baking soda can lead to electrolyte imbalances, but this is not typical with food use.