Sodium Free Baking Powder
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What it is
Sodium-free baking powder is a leavening agent used in baking. It's a mixture of an acid salt (like cream of tartar or sodium aluminum sulfate), a base (baking soda, which is sodium bicarbonate), and a filler (like cornstarch or flour). It works by creating carbon dioxide gas when mixed with liquid and heated, causing doughs and batters to rise.
Why it's used
Manufacturers add sodium-free baking powder to baked goods to make them light and fluffy. It is commonly found in cookies, biscuits, cakes, and muffins. This version is used when a lower sodium content is desired in the final product.
Health notes
Sodium-free baking powder is generally recognized as safe (GRAS) by the FDA for use in food. The components, such as cream of tartar and cornstarch, are common food ingredients with no significant health concerns at typical consumption levels. International bodies like JECFA have evaluated the components of baking powder. Evidence does not suggest adverse health effects from typical intake.
Allergen info
Sodium-free baking powder is not a major allergen. If cornstarch is used as a filler, it is derived from corn, which is not one of the nine major allergens. Gluten may be present if wheat flour is used as a filler, so check product labels if gluten is a concern.