Sodium Bicarbonate Food Grade is a "multi-talent" in food processing. As a leavening agent, it is combined with ammonium bicarbonate to help biscuits and pastries "rise". It decomposes carbon dioxide when heated to make pasta fluffy; it is used as a carbon dioxide generator in soda and cold drinks to "create" bubble vitality. It can also be used as an acidity regulator to adjust the pH of food to make the taste and shelf life better. For example, it is weakly alkaline in soda water, neutralizing stomach acid and helping to nourish the stomach. When washing vegetables, adding 0.1% - 0.2% can solidify the green color; for goat milk to remove the smell of mutton, add 10 - 20mg/kg; food blanching and astringency removal also rely on it, raising the pH to make protein hold water well, soften the tissue, and quickly dissolve the astringent components. It is used as a raw material in medicine to treat excessive stomach acid, and it is used to break the fiber to make the meat tender in daily cooking and marinating meat. From baking to beverages, from color protection to removing odor, it occupies an important position in the food industry due to its multi-functionality. In daily life, sodium bicarbonate can be used as a cleaning and stain remover. Because it is weakly alkaline, it has good dissolution and decontamination ability for oil stains and other stains. With its cleaning of kitchen stoves, tableware, etc., it can easily remove oil stains and make utensils as clean as new. And it is safe and non-toxic, more environmentally friendly and healthy than many chemical cleaners. Furthermore, placing a box of sodium bicarbonate in the refrigerator can absorb odors, keep the air in the refrigerator fresh, and keep the stored food free from odors.

Sodium Bicarbonate Food Grade is used in food processing and must follow strict regulations. According to the "Standard for the Use of Food Additives" (GB 2760), it can be used as a leavening agent, acidity regulator, etc. in baked foods (such as biscuits, cakes), beverages and other categories as needed. In principle, it should be used in appropriate amounts according to production needs. The quality must comply with GB 1886.2, the total alkali content (calculated as NaHCO₃) should reach 99.0% - 100.5%, arsenic (calculated as As) ≤ 0.5mg/kg, heavy metals (calculated as Pb) ≤ 5mg/kg, and impurities such as ammonium salts are strictly restricted. Positive raw materials are strictly prohibited from being used in food production. When using, the addition situation must be accurately marked to protect consumers' right to know; special foods (such as infant foods) must be added with more caution. Excessive or illegal use can easily cause the food to have a heavy alkaline taste and nutritional imbalance. It is imperative to strictly abide by the standards to protect food safety and quality.

The quality of Sodium Bicarbonate Food Grade can be identified from multiple dimensions. First, look at the appearance. High-quality products are white crystalline powders, uniform and free of visible impurities. If there is discoloration or lumps, the quality is questionable. To measure solubility, take a small amount and dissolve it in water. It should dissolve quickly. The aqueous solution is clear, without turbidity or precipitation. Due to poor thermal stability, the dissolution is accelerated after heating. If it is difficult to dissolve and turbid, it is likely to be impure. Chemical identification is also critical. When hydrochloric acid is added, the genuine product immediately bubbles a lot because it reacts with acid to release carbon dioxide; when calcium chloride solution is added, no white precipitate is produced (sodium carbonate will produce precipitation, which can be used to identify whether it is adulterated). You can also check the quality indicators. According to the standard, the content must be ≥99.0%, the alkalinity (pH) does not exceed 8.6, and the content of impurities such as chlorides, sulfates, and heavy metals must strictly abide by the limit. Professional testing equipment can be used to measure whether the impurities exceed the standard to ensure that they meet food-grade safety requirements.

Although Sodium Bicarbonate Food Grade and sodium bicarbonate industrial-grade have the same chemical composition, they are essentially different in purity, process and application scenarios. The purity of Sodium Bicarbonate Food Grade is over 99%, strictly following the GB 1886.2-2015 standard, with extremely low content of heavy metals such as lead and arsenic (lead ≤ 2 mg/kg), using multi-stage purification processes such as soda carbonization method, raw materials are food-grade certified, the production environment complies with GMP specifications, and the packaging is printed with the "food additive" logo and SC certification. It can be safely used in food processing scenarios such as bread leavening and beverage acid-base adjustment, and even as a pharmaceutical antacid intermediate. The industrial-grade purity is about 98%, and a small amount of impurities such as calcium and magnesium are allowed. The heavy metal control standard is relatively loose (lead ≤ 10 mg/kg), and it is mostly processed by natural alkali ore or produced by the ammonia-soda method. The process focuses on cost control, and the production environment does not need to meet the food-grade cleanliness requirements. The packaging is only marked with "industrial use", and is often used in industrial fields such as water treatment to neutralize acidic wastewater, rubber foaming, and fire extinguishing agents. The core difference between the two lies in safety and compliance: food grade can be used in industrial scenarios but the cost is higher. If industrial grade is used in food, there will be safety risks due to excessive impurities. When using, the grades must be strictly distinguished according to the purpose.

Storage environment requirements: It should be stored in a dry, well-ventilated warehouse, avoiding humid environments (humidity ≤ 65%), because sodium bicarbonate is easy to absorb moisture and agglomerate, which affects the use effect. The storage temperature must be controlled below 30℃, away from heat sources and direct sunlight to prevent high temperature decomposition (when it exceeds 60℃, it will gradually decompose into sodium carbonate, carbon dioxide and water). Packaging must use food-grade polyethylene bags, or composite packaging bags lined with food-grade film, and the seal must be tight to prevent the intrusion of water vapor, dust and odor. If it is not used up after unpacking, it is necessary to tighten the bag with a sealing strip or rope in time, or transfer it to a food-grade container with a sealed lid to avoid long-term contact with the air. Principle of partition storage: It must be stored separately from toxic and harmful items (such as chemical raw materials, detergents), odorous substances (such as spices, fish meal) and strong acid substances to prevent chemical reactions or cross-contamination. Obvious food-grade additive labels should be set up in the warehouse to avoid confusion with industrial-grade products. Shelf life management: The shelf life of unopened Sodium Bicarbonate Food Grade is usually 2 years. When storing, the "first in, first out" principle must be followed. Regularly check whether the packaging is damaged and whether the contents are agglomerated. If the packaging is found to be bulging, the powder is agglomerated, or there is an abnormal odor, stop using it immediately and test the quality. Transportation precautions: During transportation, special food-grade transportation tools must be used to avoid rain and exposure to the sun. Handle with care during loading and unloading to prevent damage to the packaging. It is prohibited to mix with non-food-grade goods to ensure that the transportation process meets food hygiene standards. Strictly abide by the above storage specifications, which can not only ensure the chemical stability of Sodium Bicarbonate Food Grade, but also avoid safety risks, and ensure its compliance in food processing, medicine and other scenarios.