Sodium hydrogen carbonate
CAS No.:144-55-8
NaHCO3，84.01
Synonyms: baking soda, sodium bicarbonate, acid sodium carbonate
Physical and chemical properties
White crystalline powder. The relative density is 2.20. The melting point is 270℃. when heated to 50℃, it begins to decompose and release carbon dioxide. When heated to 270-300℃, it becomes sodium carbonate. Soluble in water (9.6%, 20 ℃), alkaline (pH 7.9-8.4), and insoluble in ethanol. It will decompose immediately in case of acid and release carbon dioxide gas.
It is obtained from sodium carbonate and carbon dioxide through chemical reactions.
Toxicological basis
② LD50: 4.3g/kg in rats.
② ADI: unlimited regulation (FAO / WHO, 1994).
③GRAS：FDA-21CFR 184.1736.
Application
Bulking agent, acidity regulator, and stabilizer
GB 2760-2014 stipulates that as a bulking agent, it can be used in rice products (only for fermented rice products) and cereal auxiliary foods for infants and young children according to production needs.
It can be used in all kinds of food (except for food in Appendix 2) according to the production needs.
This product can be mixed with citric acid, tartaric acid, etc. to prepare a solid cool beverage as the foaming agent of beverage (producing carbon dioxide). It is used for light condensed milk, sweet condensed milk, and thin cream, with the dosage of 2G / kg (single use) and 3G / kg (combined with other stabilizers, calculated as anhydrous matter); Milk powder and cream powder, 5g / kg (used alone or in combination with other stabilizers, calculated as anhydrous); Cocoa powder and sugar-containing cocoa powder, cocoa bean powder, cocoa block and cocoa oil cake, 50g / kg (used alone or in combination with hydroxide, carbonate, and bicarbonate, based on fat-free cocoa, calculated as Na2CO3); Processed cheese, 40g / kg (used alone or in combination with other Acidifiers and emulsifiers, calculated as anhydrous); Canned cooked peas, 150 mg/kg (used alone or in combination with trisodium citrate, calculated as sodium); Cream and whey cream, 2G / kg (used alone or in combination with other neutralizing agents, only for adjusting pH value, calculated as anhydrous);
It can be used in jam and jelly to maintain a PH value between 2.8 and 3.5; It can be used in tomato juice to make the pH value higher than 4.3; It is used for margarine, infant formula food, canned infant food, and grain-based infant food. It is added according to normal production needs. When used in biscuits and cakes, this product is mostly used with ammonium bicarbonate. The total amount of both is about 0.5% ~ 1.5% based on flour.
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