Sodium Bicarbonate (NaHCO₃) · Leavening Agent, Buffer & Processing Aid for Food Manufacturing

Name: Sodium Bicarbonate
Brand: Atlas Global Trading Co.
SKU: PH-NAHCO3-FOOD
Availability: InStock

Sodium bicarbonate, widely known as baking soda, is a core ingredient in chemical leavening systems and a versatile pH buffer in food processing. When paired with leavening acids (such as SAPP, MCP or other acidulants), sodium bicarbonate generates carbon dioxide for volume and texture development in cakes, biscuits, crackers and many bakery mixes. Beyond bakery, it is used as a buffering and neutralizing agent in beverages, confectionery and processing systems where controlled pH is important for flavor balance, color, texture and stability. Atlas Global Trading Co. supplies food-grade sodium bicarbonate in application-oriented particle sizes with documentation support and global logistics.

Function: Leavening base (CO₂ generation with acids), pH buffer/neutralizer and processing aid

Typical format: Free-flowing white crystalline powder (particle sizes depending on application)

Key feature: Reliable reactivity and controlled neutralization for bakery and pH management across food systems

Ingredient permissions, maximum use levels and labelling rules vary by country and product category. Atlas provides documentation support; customers remain responsible for confirming regulatory compliance and declarations for their destination markets.

Product overview

How sodium bicarbonate works in leavening and buffering

Sodium bicarbonate is an alkaline salt. In leavening systems, it reacts with acids to release CO₂, creating lift and porous structure. In buffering and neutralization, it helps adjust pH toward a target range and can reduce harsh acidity, improve taste balance and support stability. Proper balancing with leavening acids or acidulants is essential to avoid residual alkalinity, which can cause off-notes, discoloration or texture changes.

Key characteristics

Chemical name: Sodium bicarbonate (NaHCO₃).
Common name: Baking soda.
Primary roles:
- Leavening base in chemical leavening systems (reacts with acids to generate CO₂),
- Buffering and neutralization for pH management,
- Processing aid where controlled alkalinity is required.
Typical appearance: White crystalline powder.
Solubility: Soluble in water; dissolution and reaction depend on particle size and process conditions.
Reactivity considerations:
- Pairs with leavening acids to control timing of CO₂ release,
- Neutralization balance impacts flavor, color and final texture.

Atlas can support selection of sodium bicarbonate grades aligned with your bakery system, mixing conditions and target product performance.

Indicative specification points

Specifications depend on the chosen grade and destination requirements. Typical control points for food-grade sodium bicarbonate include:

Assay / purity: confirmed on COA according to applicable standards.
pH (solution): controlled for consistent buffering and leavening performance.
Loss on drying / moisture: managed for storage stability and flowability.
Insoluble matter: limited for clarity and processing cleanliness.
Particle size distribution: selected for blending, reaction behavior and process needs (e.g., baking powders vs. direct addition).
Heavy metals and contaminants: within applicable food-grade limits.

Each lot is supplied with a Certificate of Analysis (COA) and specification sheet. Additional documents can include allergen statements, GMO status (where applicable), origin declarations and Halal/Kosher certificates depending on the selected manufacturer.

Applications

Applications of sodium bicarbonate in bakery, beverages, confectionery and processing

Sodium bicarbonate is used across many food categories for leavening and pH control. In bakery, it is often used through baking powder systems. In other foods, it supports pH adjustment and can influence taste, color and texture. Dosage should be optimized through application trials to meet sensory and process targets while respecting local regulations.

Bakery and baking powders

Baking powder production: used as the alkaline component with leavening acids and carriers.
Cakes, muffins and cupcakes: supports lift, crumb structure and volume when balanced with acids.
Biscuits, cookies and crackers: influences spread, texture and color through neutralization control.
Waffles and pancakes: supports consistent rise and mouthfeel in batter systems.
Frozen dough and premixes: used in systems designed for stability and controlled reaction during holding and baking.

Confectionery and cocoa-based systems

Cocoa processing and bakery cocoa systems: used in alkalization steps in specific processes (application-dependent).
Chewy candies and syrups: used in some systems to adjust acidity and improve taste balance.

Beverages and pH management

Acidic beverage bases: used in controlled amounts to adjust acidity, improve balance and reduce harsh sourness where appropriate.
Effervescent products: used as a base with acids for controlled CO₂ generation.

Processing and functional use

Neutralization and buffering: supports pH adjustment in various processing steps where permitted.
Protein and texture effects: pH shifts can influence protein functionality in some systems; validate by trials.
Dry blends and premixes: used for reliable dosing in industrial blends.

Usage and formulation guidance

Leavening balance:
- Match bicarbonate level with leavening acid(s) to avoid residual alkalinity,
- Choose acid systems (e.g., SAPP/MCP) based on desired release timing and flavor profile.
Dosage: depends on application, recipe and local regulations. Optimize through sensory and process trials.
Addition method:
- Typically added through baking powder or premix, or blended uniformly into dry ingredients,
- For pH adjustment in liquids, dissolve and add with mixing; validate final pH and stability.
Process considerations:
- Moisture exposure can reduce shelf stability in premixes; use appropriate packaging and storage,
- Overuse can lead to soapy/alkaline notes and darker color; control neutralization carefully.
Labelling:
- Often declared as “sodium bicarbonate” or “baking soda,” depending on local regulations and product type.

Need sodium bicarbonate for your leavening system?

Share your application (baking powder, cakes, biscuits, crackers, beverages, effervescent products), process conditions, target texture and flavor outcomes, destination markets, annual volume and documentation requirements. Atlas will propose suitable food-grade sodium bicarbonate options and provide QA/export documentation.

Discuss sodium bicarbonate supply

Quality and documentation

Supplied as food-grade sodium bicarbonate with specifications aligned to bakery and pH-management needs.
Each lot includes a Certificate of Analysis (COA) and specification sheet.
Documentation can include allergen statements, GMO status (where applicable), origin declarations, contaminants/heavy metals data and Halal/Kosher certificates depending on supply chain.
Manufacturing sites typically operate under recognised quality and food safety systems; certificates can be shared on request.
Customers remain responsible for confirming permitted uses, maximum levels and labelling requirements in each destination market.

Packaging, storage and logistics

Standard packaging: commonly 25 kg bags; alternative packaging may be available depending on manufacturer and grade.
Suitable for full-container or consolidated shipments with other phosphates and functional ingredients from the Atlas portfolio.
Store in a cool, dry place in tightly closed original packaging to avoid moisture uptake and caking.
Shelf life is stated on the COA/specification; validate performance in your process and storage conditions.
Shipments can be arranged under FOB, CFR, CIF or other agreed Incoterms with export documentation support coordinated from Ankara.

For a quotation, please share your application category, preferred particle size/grade (if known), annual volume, packaging preference and documentation requirements for your destination markets.