Vitalundfitmit100 Sodium Bicarbonate Baking Soda 1000 g

Sodium hydrogen carbonate is a sodium salt of carbonic acid and is one of the hydrogen carbonates. The compound should not be confused with sodium carbonate (soda, molecular formula Na2CO3). The outdated and chemically inaccurate trivial names sodium bicarbonate and sodium bicarbonate are sometimes used for sodium hydrogen carbonate. The compound is also sold commercially under the names baking soda, baking soda, baking soda and the brand names Bullrich-Salz and Kaiser Natron. Sodium hydrogen carbonate is a colorless, crystalline solid that decomposes to sodium carbonate above a temperature of 50 °C, releasing water and carbon dioxide.

Recommendation
Sodium hydrogen carbonate is used in food as a leavening agent and in effervescent powders. These contain a mixture of baking soda with a solid acid such as citric acid. It is also found in bath tablets and fire extinguishing powders. It is also used to soften water. Sodium carbonates include soda (sodium carbonate, disodium carbonate), baking soda (sodium bicarbonate, sodium hydrogen carbonate) and sodium sesquicarbonate, which is a mixed crystal of soda and baking soda. While soda is mainly used to regulate the acidity of drinking water and to dissolve cocoa and milk protein, baking soda is mainly used in baking powders. Sodium carbonates are broken down by contact with acids. This releases carbon dioxide. This increases the volume of dough, for example - it rises and becomes fluffy.

•   As a baking agent for original muffins, baking powder
•   A pinch of baking soda in the cooking water makes peas, lentils and beans soften faster and reduces the bloating effect of various types of cabbage
•   For softening water (for example to make tea or coffee)
•   As a cleaning agent for removing encrusted food residue
•   As an addition to the finished cheese fondue, it makes it more easily digestible and airy
•   Neutralization of odors such as drain pipes, musty shoes, refrigerator, cat litter box, small animal cages

Excess acid in food is neutralized or weakened by baking soda. This is important, for example, when making jams from very sour fruits (sea buckthorn or rhubarb), as this gives them a milder taste and therefore less sugar needs to be used. Excessive vinegar or lemon juice that has been accidentally added to a dish can also be neutralized with baking soda. When sodium bicarbonate is added, calcium and magnesium ions are precipitated from hard water as carbonates. The softer water can then be separated from the carbonates by pouring off the sediment after it has formed, or even earlier by filtering.

Sodium carbonates are generally permitted in foodstuffs without a maximum limit (quantum satis). The only exceptions are untreated foods and foods that the legislator has decided should not be altered by additives. qs = quantum satis (literally: sufficient quantity). There is no maximum quantity prescribed. However, only as much may be used as is absolutely necessary to achieve the desired effect. Keep out of the reach of children. If it comes into contact with eyes, rinse immediately with plenty of water and consult a doctor. If swallowed, seek medical advice immediately. Irritating to eyes.

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