Baking Soda Yeast

Baking soda, also known as sodium bicarbonate, is a white crystalline powder. It is a salt composed of sodium and bicarbonate ions. It occurs naturally in mineral springs and is also produced industrially.

Baking soda is primarily used as a leavening agent in baking. When combined with an acid, it produces carbon dioxide gas, which causes doughs and batters to rise. It is found in a wide variety of baked goods, including cookies, cakes, and breads.

Baking soda is generally recognized as safe (GRAS) by the U.S. Food and Drug Administration (FDA) for use as a food ingredient. It is used in small amounts in food and is not associated with significant health risks at typical consumption levels. International bodies like JECFA have evaluated it. Evidence does not suggest adverse health effects from its use as a leavening agent in foods.