Raising Agent: Sodium Bicarbonate E500ii

Sodium bicarbonate is a white crystalline powder, also known as baking soda. It is a salt of carbonic acid, naturally occurring as the mineral nahcolite. It is produced industrially through the Solvay process or by mining natural deposits.

Sodium bicarbonate is a common leavening agent in baked goods, producing carbon dioxide gas when heated or mixed with an acid, which causes doughs and batters to rise. It is also used as an acidity regulator and a flavor enhancer in a variety of processed foods, including cookies, crackers, and some beverages.

In the U.S., sodium bicarbonate is generally recognized as safe (GRAS) by the FDA for use in food. It is a common ingredient in antacids and is generally considered safe when consumed in amounts typically found in food. International bodies like JECFA and EFSA have evaluated sodium bicarbonate, and it is permitted for use in foods in many regions. High intake can lead to electrolyte imbalances, but this is not typically a concern with normal dietary consumption.