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E500Leavening agentLow concern
Sodium Bicarbonate
In plain words
The short version
Common baking soda — releases CO2 to leaven baked goods and buffers acidity in many products.
Why it's green
It's widely considered safe at the amounts used in food, so we mark it green. The Safety section below has the details.
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.
The detail
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.
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.
White crystalline powder, soluble in water. Decomposes above 50°C to sodium carbonate, water, and CO2. Mildly alkaline (pH ~8.3 in solution).
Permitted globally without restrictive limits for food use.
Sources
- WHO JECFA database — Sodium hydrogen carbonate / sodium bicarbonate (INS 500(ii)), evaluation 1965 — WHO / Joint FAO/WHO Expert Committee on Food Additives, 1965. JECFA ADI 'not limited' (no ADI required)
- 21 CFR 184.1736 — Sodium bicarbonate (GRAS), eCFR current as of 2026-10-13 — U.S. eCFR (Office of the Federal Register / GPO), 2026. US GRAS with no limitation other than GMP
- FDA — Substances Added to Food inventory: Sodium bicarbonate — U.S. Food and Drug Administration. US technical effects incl. leavening and pH control; regulation references
Checked against these sources on .
Educational information only. Not medical, dietary or veterinary advice. Spotted an error? Tell us.