Salt Sodium Bicarbonate

Salt is primarily sodium chloride, a mineral compound obtained from salt mines or by evaporating seawater. Sodium bicarbonate, commonly known as baking soda, is a chemical compound often produced from natural soda ash or through a chemical process called the Solvay process. Together, they are often used in food products for their distinct functional properties.

Salt is added to foods as a flavor enhancer and a preservative. Sodium bicarbonate primarily functions as a leavening agent, reacting with acids to produce carbon dioxide gas, which helps baked goods rise. It also acts as an acidity regulator. This combination is frequently found in baked goods like cookies, cakes, and biscuits, as well as some frozen desserts.

Both salt (sodium chloride) and sodium bicarbonate are Generally Recognized As Safe (GRAS) by the FDA. High intake of sodium, primarily from salt, is associated with increased blood pressure, and the FDA Daily Value for sodium is 2,300 mg. JECFA and EFSA have both evaluated salt and sodium bicarbonate. Sodium bicarbonate is generally considered safe at levels typically used in food. There are no specific controversies regarding sodium bicarbonate at typical dietary levels, but concerns exist regarding overall sodium intake from salt.