Soda And Yeast

Soda and yeast is a leavening system used in some baked goods. It combines baking soda (sodium bicarbonate) with an acidic ingredient, often cream of tartar or sometimes a natural acid found in yeast. The reaction between the base (baking soda) and the acid produces carbon dioxide gas, which causes doughs and batters to rise.

Manufacturers use soda and yeast as a leavening agent to make baked goods lighter and airier. It is commonly found in products like pretzels, crackers, and some cakes and cookies where a quick rise is desired.

Baking soda (sodium bicarbonate) is generally recognized as safe (GRAS) by the FDA for use as a food ingredient. Yeast is also considered safe. When used in typical amounts in food, it is not expected to cause adverse health effects. International bodies like JECFA have evaluated related compounds, but no specific ADI is typically set for this combination as a leavening system.