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Applications of in Sodium bicarbonate Food Processing

Oct 15, 2025

Sodium bicarbonate has various applications in food processing. Here are some specific examples:

Making fried dough sticks: Sodium bicarbonate is often used in combination with aluminum-free baking powder. For instance, when making fried dough sticks, you can use 500 grams of special flour for fried dough sticks, 6 grams of salt, 5 grams of sugar, 5 grams of yeast, 5 grams of aluminum-free baking powder, 2 eggs, and 300 grams of warm water. Mix these ingredients, add warm water while stirring with a chopstick to form a smooth dough. After the dough has rested, when the oil temperature reaches 180-200 degrees Celsius, gently stretch the dough and fry it until golden brown. The reaction between sodium bicarbonate and baking powder produces a large amount of gas, making the fried dough sticks puffy and crispy.

Making alkaline water bread: Sodium bicarbonate can be used to adjust the pH of the dough. When making bread, use old dough as a leavening agent. During the dough fermentation process, add an appropriate amount of sodium bicarbonate to neutralize the acid produced during fermentation, giving the bread a special alkaline flavor. After the dough has fermented, quickly soak it in alkaline water and then bake it. However, it is important to control the amount of sodium bicarbonate used, as too much can cause the dough to turn yellow and affect the taste.

Making soda crackers: Sodium bicarbonate is the main leavening agent for soda crackers. For example, the recipe can include flour, sodium bicarbonate, yogurt, sugar, and salt. Mix the flour, sodium bicarbonate, and salt evenly, add yogurt, knead into a dough, roll the dough into a thin sheet, cut it into cracker shapes, and bake in a preheated oven at 180°C for 10-12 minutes. The reaction between sodium bicarbonate and lactic acid in yogurt produces carbon dioxide gas, causing the crackers to expand during baking and form a crispy, porous structure.

Making chocolate cake: A typical chocolate cake recipe includes flour, sodium bicarbonate, cocoa powder, sugar, eggs, milk, vegetable oil, and vanilla extract. Mix the flour, sodium bicarbonate, and cocoa powder evenly. In another bowl, mix the eggs, sugar, milk, vegetable oil, and vanilla extract until well combined. Then add the dry ingredients to the wet ingredients and stir until there are no lumps. Pour the batter into a mold and bake in a preheated oven at 180°C for 25-30 minutes. The reaction between sodium bicarbonate and the acidic components in cocoa powder generates carbon dioxide gas, causing the cake to expand during baking and form a soft texture. It also helps to counteract the bitterness of cocoa.

Tenderizing meat: When marinating beef, pork, and other meats, adding an appropriate amount of sodium bicarbonate and water, and stirring evenly before marinating for a period of time, can make the meat more tender and juicy. For example, when marinating beef fillet, marinating it in a sodium bicarbonate solution results in a tender and smooth texture when cooked. This is because the alkalinity of sodium bicarbonate can break down the protein structure in the meat, allowing it to absorb water and expand.

Adjusting the taste of acidic beverages: When making lemonade, plum juice, and other acidic beverages, adding a small amount of sodium bicarbonate can neutralize some of the acidity, making the taste more mellow and reducing the sourness.

 Feed Grade Sodium Bicarbonate CAS 144-55-8

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