Sodium hydrogen carbonate
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Description
E500(II), also known as sodium bicarbonate or sodium hydrogen carbonate, is a food additive widely used as a raising agent, acidity regulator, and stabilizer. It is an inorganic compound of natural origin (mineral nahcolite) or synthetic. Industrially, it is obtained via the Solvay process, which combines brine, ammonia, and carbon dioxide, or by carbonation of sodium carbonate.
It is a white crystalline powder, odorless, with a slightly alkaline taste, soluble in water, and has a pH of 8.3 in aqueous solution. Its main function is to release carbon dioxide when reacting with acids, which produces sponginess in doughs and pastry batters. It also acts as an anti-caking agent and acidity corrector.
Its use in food dates back to the 19th century, and it was approved by the European Union as a safe additive. The European Food Safety Authority (EFSA) and the World Health Organization (WHO) have evaluated sodium bicarbonate, establishing an Acceptable Daily Intake (ADI) of 30 mg/kg body weight for sodium carbonates (E500). However, sodium bicarbonate is generally recognized as safe (GRAS) by the FDA, with no specific limit. In the EU, its use is regulated by Regulation (EC) 1333/2008, which allows quantum satis amounts in most foods, except in some where maximum limits are set.
The overall safety assessment is very high, considering it a non-toxic additive at usual doses. On the label, it must appear as 'sodium bicarbonate' or 'E500(II)'.
E500(II) is used in numerous food categories: bakery and pastry products (cookies, muffins, breads), confectionery (cakes, sponges), fried doughs (churros, fritters), cocoa and chocolate products, carbonated beverages, powdered milks, ice creams, and as an anti-caking agent in salt and spices.
In the Spanish market, it is commonly found in brands such as Hacendado (baking soda for pastry), Gallo (prepared flour for cakes), or in beverages like Schweppes tonic water. European regulations (EC Regulation 1333/2008) allow its use in quantum satis amounts (no maximum limit) in most foods, except in infant and young child preparations where there are restrictions. In comparison, the FDA classifies it as GRAS (Generally Recognized as Safe) with no usage limit, and in Japan it is permitted as an additive in various categories. Its versatility and low cost make it one of the most widely used raising agents worldwide.
Sodium bicarbonate is generally safe in the amounts used in foods. However, excessive consumption (far above the ADI) can cause adverse effects such as metabolic alkalosis, increased blood pressure, edema, or gastrointestinal disorders (flatulence, abdominal distension). These effects are rare with normal dietary intake, as the body regulates acid-base balance. Sensitive populations include people with kidney failure, hypertension, or those on low-sodium diets, as bicarbonate provides sodium (approximately 270 mg of sodium per gram).
No significant drug interactions at dietary levels have been documented. EFSA and WHO conclude that E500(II) poses no health risks at authorized doses, and no carcinogenic, mutagenic, or teratogenic effects have been associated. The ADI of 30 mg/kg bw was established for sodium carbonates in general, but bicarbonate is considered even safer due to its lower alkalinity.
- Sodium bicarbonate
- Sodium hydrogen carbonate
- Sodium acid carbonate
- Baking soda
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