Sodium Bicarbonate (E500) — What You Need to Know
What Is Sodium Bicarbonate?
Sodium bicarbonate, commonly known as baking soda, is one of the most widely used food additives in the world. It is a weak alkaline compound that releases carbon dioxide gas when it reacts with an acid, causing doughs and batters to rise. It is also found naturally in mineral springs. As a food additive, it is extremely well-characterized and has been used in baking for over 150 years.
What Is It Used For?
Primary leavening agent in quick breads, cakes, muffins, pancakes, and cookies. Acts as an acidity regulator in various food applications. Also used to soften legumes during cooking and as a natural cleaning agent.
Safety Assessment
No safety concerns at normal food additive levels. Excessive intake (much higher than from food) can cause metabolic alkalosis. People with kidney disease, hypertension, or sodium-restricted diets should be aware that it contributes to sodium intake. At normal culinary use levels, it is completely safe.
Based on current evidence, Sodium Bicarbonate is rated Safe with a score of 10/10. This is equal to the average for raising agents (10/10). Last reviewed by regulators: 2013.
Commonly Found In
Always check the label for E500 or 'Sodium Bicarbonate'
▶Chemical Information
Frequently Asked Questions about Sodium Bicarbonate
Quick Facts
- E-Number
- E500
- INS Number
- 500
- Category
- Raising Agents
- Origin
- Synthetic
- FDA Status
- GRAS
- EFSA Status
- Authorized
- ADI
- No limit
- Last Review
- 2013
Related Additives
Other raising agents in the same family