Baking Soda
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.
â What Is Baking Soda?
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.
đ¯ Why Is It Used?
Helps baked products rise and become light Improves texture and softness Regulates acidity in food formulations Enhances browning and flavor development
â Benefits
Supports leavening and aeration in foods
Improves product texture and appearance
Effective in small quantities
Widely accepted and regulated food ingredient
â ī¸ Side Effects
Excess intake may affect sodium balance.
Not for direct consumption.
Used in controlled amounts.
đ FSSAI Guidelines
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
đ Daily Limit
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.