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Concept
Sodium bicarbonate
Summary
Sodium bicarbonate (IUPAC name: sodium hydrogencarbonate), commonly known as baking soda or bicarbonate of soda, is a chemical compound with the formula NaHCO3. It is a salt composed of a sodium cation (Na+) and a bicarbonate anion (HCO3−). Sodium bicarbonate is a white solid that is crystalline, but often appears as a fine powder. It has a slightly salty, alkaline taste resembling that of washing soda (sodium carbonate). The natural mineral form is nahcolite. It is a component of the mineral natron and is found dissolved in many mineral springs.
Because it has long been known and widely used, the salt has many different names such as baking soda, bread soda, cooking soda, and bicarbonate of soda and can often be found near baking powder in stores. The term baking soda is more common in the United States, while bicarbonate of soda is more common in Australia, United Kingdom and Ireland. Abbreviated colloquial forms such as sodium bicarb, bicarb soda, bicarbonate, and bicarb are common.
The word saleratus, from Latin sal æratus (meaning "aerated salt"), was widely used in the 19th century for both sodium bicarbonate and potassium bicarbonate.
Its E number food additive code is E500.
The prefix bi in bicarbonate comes from an outdated naming system predating molecular knowledge. It is based on the observation that there is twice as much carbonate (CO3−2) per sodium in sodium bicarbonate (NaHCO3) as there is in sodium carbonate (Na2CO3). The modern chemical formulas of these compounds now express their precise chemical compositions which were unknown when the name bi-carbonate of potash was coined (see also: bicarbonate).
Leavening agent
In cooking, baking soda is primarily used in baking as a leavening agent. When it reacts with acid, carbon dioxide is released, which causes expansion of the batter and forms the characteristic texture and grain in cakes, quick breads, soda bread, and other baked and fried foods.
Official source
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