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Source
Not animal-derived
Allergen
No
Role in food
Baking soda is a leavening agent, producing carbon dioxide gas when combined with an …
What it is
Baking soda, also known as sodium bicarbonate, is a white crystalline powder. It occurs naturally as the mineral nahcolite, but is most often produced industrially through a chemical process involving soda ash and carbon dioxide.
Why it's used
Baking soda is a leavening agent, producing carbon dioxide gas when combined with an acid and moisture. This causes doughs and batters to rise, creating a lighter texture in baked goods like cakes, cookies, and breads. It is also used to help control acidity and as a cleaning agent.
Health notes
In the U.S., baking soda is Generally Recognized As Safe (GRAS) by the FDA for use as a food ingredient. It is used in small amounts in food and is not associated with adverse health effects at typical consumption levels. International bodies like JECFA have evaluated sodium bicarbonate.
Allergen info
Baking soda is not derived from any of the nine FDA major allergens. It does not contain gluten.
Note:
This site presents label data from USDA FoodData Central for general information. It is not medical advice.
Check the package label; formulations change.