Baking soda is commonly used in batter or dough systems, like cakes and cookies, to provide leavening. It releases carbon dioxide when it comes into contact with acids and water, for that reason increasing doughs and batters to produce baked products with a porous structure. It is an economical, non-toxic, and easy-to-handle ingredient that doesn’t give an off taste in the end product.

The acidic compounds that result in this response encompass potassium bitartrate (also known as cream of tartar), lemon juice, yogurt, acetic acid (vinegar), etc. Some forms of baking powder contain baking soda mixed with cream of tartar.

Sodium bicarbonate is also used when making ready tomato sauce to neutralize the acidity of the tomatoes, and is added when soaking beans to do away with gas earlier than preparation. A small amount can be introduced to a stew to make challenging meat smooth extra rapidly.  Baking soda is also used in pretzels to supply them their brown color, and is used to soften very hard food.

Baking soda is natural and gentle on the entirety from apparel to tooth enamel. It cuts thru grease and cussed stains barring scratching chrome, glass or tile surfaces, absorbing and getting rid of odors as it cleanses.