Wholesale Prices Food Grade Baking Soda Powder 99%Min Pure Sodium Bicarbonate

• Customization: Available
• CAS No.: 144-55-8
• Formula: Nahco3
• Model NO.: Sodium Bicarbonate(food grade)
• EINECS: 207-838-8
• Solubility: Easily Soluble in Water
• Certification: COA
• Classification: Nahco3
• Purity: ≥99%
• Type: Sodium Bicarbonate
• Grade Standard: Food Grade
• Mesh Size: 60-80
• Molecule Weight: 84.01
• Transport Package: 25kg Net Woven Plastic Bags
• Trademark: ZHONGLIAN
• Origin: China

Product Description

china factory wholesale prices food grade baking soda powder
99%min pure sodium bicarbonate

About Product
White fine crystals with less solubility in water than sodium carbonate. It is also an industrial chemical. The solid begins to decompose above 50ºC to form sodium carbonate,carbon dioxide and water, and completely decomposes at 270ºC.


Product Specific Parameters

Test Item	National standard	Test Result
Total NaHCO3%	99.0-100. 5%	99.53%
PH value(in 10g/L solution)	≤8.6	8.3
Loss on drying %	≤0.20%	0.09%
Heavy metal content(as Pb )%	0.0005 max	0.0005 max
Arseni.c content(as As)%	0.0001 max	0.0001 max
Clearness	passed	passed
Ammounium salt content	passed	passed
Whiteness	85min	90
Appearance	White crystalline powder
Packing & Loading Qty	25kgs (27.5tons /20ft ) /1000kgs(20tons/20ft )/1200kgs (24tons/20ft)

Product Details

Application in food uses
Sodium bicarbonate was sometimes used in cooking vegetables, to make them softer, although thishas gone out of fashion, as most people now prefer firmer vegetables that contain more nutrients.However, it is still used in Asian cuisine to tenderise meats. Baking soda may react with acids in food,including Vitamin C (L-Ascorbic Acid). Sodium bicarbonate is also used in breadings such as for friedfoods to enhance crispness.Thermal decomposition causes sodium bicarbonate alone to act as a rais-ing agent by releasing carbon dioxide at baking temperatures. The carbon dioxide production starts attemperatures above 80 ºC. The mixture for cakes using this method can be allowed to stand beforebaking without any premature release of carbon dioxide.