Sodium bicarbonate is the most widely used loosening agent in food processing.

Used to produce biscuits, bread, etc. However, sodium carbonate will remain after the action. Too much use will make the food too alkaline, resulting in poor flavor and yellowish brown. It is the producer of carbon dioxide in soft drinks; It can be compounded with alum to form alkaline baking powder, and can also be compounded with soda ash to form civil caustic soda.

It can also be used as a butter preservative. It can be used as color fixative for fruits and vegetables in vegetable processing. When washing fruits and vegetables, adding about 0. 1% ~ 0.2% sodium bicarbonate can make them green and stable.

When sodium bicarbonate is used as a treatment agent for fruits and vegetables, it can increase the pH value of fruits and vegetables, improve the water-holding capacity of protein, soften food tissues and cells, and dissolve astringent components. In addition, it can remove the fishy smell of goat milk, and the dosage is 0.00 1% ~ 0.002%.

Research history of sodium hydroxide;

179 1 year, French chemist Nicolas Leblanc prepared sodium carbonate, which laid the foundation for the synthesis of sodium bicarbonate. 180 1 year, the German pharmacologist ValentinRosetheYounger reported the discovery of sodium bicarbonate.

1846, American bakers John Dwight and Austin Church established the first factory in the United States to produce sodium bicarbonate from sodium carbonate and carbon dioxide. 186 1 year, Belgian chemist Solvi invented an industrial method for producing sodium carbonate and sodium bicarbonate.

1942, Hou, a Chinese chemical expert, invented the combined alkali production method on the basis of Suwei process. In addition to extracting from natural minerals, most industrial sodium bicarbonate in the world is influenced by Solway method.

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