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Chemical leavening agent. Baking soda is a white, crystalline powder commonly used in food preparation. It functions as a leavening and pH-regulating agent. Baking soda is effective in small quantities and is widely used in bakery and processed food formulations.
Baking soda is a food-grade chemical compound known as sodium bicarbonate. It releases carbon dioxide when it reacts with acids, helping dough and batter rise during baking.
Helps baked products rise and become light Improves texture and softness Regulates acidity in food formulations Enhances browning and flavor development
Supports leavening and aeration in foods
Improves product texture and appearance
Effective in small quantities
Widely accepted and regulated food ingredient
Excess intake may affect sodium balance.
Not for direct consumption.
Used in controlled amounts.
Permitted food additive under FSSAI regulations. Approved as a raising agent and acidity regulator. Usage must comply with prescribed limits and GMP. Mandatory declaration in ingredient list with class name. Misleading health or medicinal claims are not allowed
Used only as per recipe. Usage must follow GMP (Good Manufacturing Practices). No fixed daily intake limit defined for baking soda as a food additive. Excess consumption is not recommended . Intake depends on total dietary exposure. No direct daily intake.
Disclaimer: This information is for educational purposes only. Consult with healthcare professionals for personalized dietary advice.