Sodium Bicarbonate Food Additives/Food Grade CAS 144-55-8

• Customization: Available
• Certification: ISO, COA
• Age Group: Adults
• Model NO.: food grade
• Gender: Unisex
• Feature: Organic
• Packaging: 25kg/Bag
• Storage Note: Cool and Dry Place
• Logo Printing: Without Logo Printing
• Product Type: Food
• Health Food Approval No.: Without
• CAS No.: 144-55-8
• Purity: 99%-100.5%
• Name: Sodium Bicarbonate
• Einecs No.: Einecs No. 205-633-8
• Transport Package: 25kg/Bag
• Specification: 99%
• Trademark: without
• Origin: China
• HS Code: 283630000
• Production Capacity: 100000ton/Per Year

Product Description

PRODUCT DESCRIPTION

SODIUM BICARBONATE 
Cas No.: 144-55-8 
Molecular Formula: NaHCO3
Molecular Weight: 84.01

Characteristics: 
White powder or tiny crystalls,nodorousand salty,easily soluble in water, insoluble in alcohol, presenting slightly alkality,decomposed when heating. Decomposed slowly when exposed to moist air.

 

SPECIFICATION&COA

SPECIFICATION:

Item	Standard
Purity	99.0-100.5%
Loss on drying	0.2%max
PH(10g/l solution):	8.6max
As	0.0001%max
Heavy Metals(as Pb)	0.0005%max
Clarity	pass
Ammonium Salt	pass

 TYPICAL COA:

Items	Standards	Results
Total Alkali Content% Loss on Drying% PH Value(10g/L) As Content% Heavy Metal(Base Pb)% Content of Ammonium Salt Clarity Content of Chloride Whiteness Appearance	99-100.5 ≤0.20 ≤8.5 ≤0.0001 ≤0.0005 Pass Test Pass Test ≤0.40% ≥85 White Powder	99.8 0.10 8.3 <0.0001 <0.0005 Pass Test Pass Test 0.15% 92 White Powder

APPLICATION

In food processing
sodium bicarbonate is the most widely used loosening agent, which is used toproduce biscuits, bread, etc., but sodium carbonate will remain after the action. Excessive usewill cause excessive alkalinity of food, resulting in poor flavor and yellowish brown color. lt is thegenerating agent of carbon dioxide in soft drinks; lt can be compounded with alum to formalkaline fermentation powder, or with soda ash to form civil soda; lt can also be used as a butterpreservative. lt can be used as a color fixative in vegetable processing. Adding 0.1%~0.2% sodiumbicarbonate to wash fruits and vegetables can make the green color stable. When sodiumbicarbonate is used as a treatment agent for fruits and vegetables, it can increase the pH value offruits and vegetables, improve the water holding capacity of proteins, promote the softening offood tissue cells, and dissolve the astringent ingredients by boiling and bleaching fruits andvegetables.