Yeast Sodium Bicarbonate
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What it is
Yeast sodium bicarbonate is a leavening agent created by combining yeast with sodium bicarbonate (baking soda). Yeast, a single-celled microorganism, produces carbon dioxide gas when it feeds on sugars. Sodium bicarbonate, a chemical leavener, also produces carbon dioxide when heated or combined with an acid.
Why it's used
This ingredient is used to make baked goods rise and become light and airy. It's often found in products like breads, cakes, cookies, and crackers. The combination provides a more consistent and reliable leavening effect than using either ingredient alone.
Health notes
Yeast sodium bicarbonate is generally recognized as safe (GRAS) by the FDA when used as a food ingredient. Both yeast and sodium bicarbonate are common food components. International bodies like JECFA and EFSA have evaluated these components, and they are widely used globally. At typical consumption levels found in food, it is not associated with adverse health effects.
Allergen info
Yeast is not one of the nine major allergens. Sodium bicarbonate is a mineral salt. Therefore, yeast sodium bicarbonate is not considered a major allergen. It does not contain gluten.