Sodium Bicarbonate
The short version
Common baking soda — releases CO2 to leaven baked goods and buffers acidity in many products.
It's widely considered safe at the amounts used in food, so we mark it green. The Safety section below has the details.
Where it comes from
Naturally occurring as the mineral nahcolite. Industrial production today is mostly via the Solvay process from sodium chloride, ammonia, and carbon dioxide. Used by ancient Egyptian bakers; commercialized in the 19th century.
How it's used
The 'baking soda' of common usage — releases carbon dioxide on heating or contact with acid to leaven baked goods. Also a buffering agent, pH regulator, and ingredient in effervescent tablets. Used in fire extinguishers and toothpaste.
Safety profile
No ADI required. Essential physiological buffer — bicarbonate is the main blood buffer. High intake (multiple grams daily) can cause metabolic alkalosis, fluid retention, and elevated blood pressure due to sodium load.
Physical & chemical properties
White crystalline powder, soluble in water. Decomposes above 50°C to sodium carbonate, water, and CO2. Mildly alkaline (pH ~8.3 in solution).
Regulation worldwide
Permitted globally without restrictive limits for food use.
Educational information only. Not medical or dietary advice.