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Shopping – simple rule:
When you buy products low-processed without additions, you avoid eating such substances as glucose-fructose syrup, artificial flavours, carrageenan, stabilizers, thickeners, palm oil, preservatives.

Bláthach Info

E500b Sodium bicarbonate is a white solid that is crystalline but often appears as a fine powder. It is among the food additives encoded by the European Union. Since it has long been known and is widely used, the salt has many related names such as baking soda, bread soda, cooking soda, and bicarbonate of soda. In colloquial usage, the names sodium bicarbonate and bicarbonate of soda are often truncated.

Baking soda is a staple in many homes for baking and cleaning purposes – but there’s a good chance you’re not taking full advantage of all that baking soda has to offer.

For instance, did you know there’s a whole gamut of medicinal uses for baking soda, such as safely removing splinters from your fingers, or just brushing your teeth?

Sodium bicarbonate is primarily used in baking, as a leavening agent. It reacts with acidic components in batters, releasing carbon dioxide, which causes expansion of the batter and forms the characteristic texture and grain in pancakes, cakes, quick breads, soda bread, and other baked and fried foods. Acidic compounds that induce this reaction include phosphates, cream of tartar, lemon juice, yogurt, buttermilk, cocoa and vinegar. Natural acids in sourdough can be leavened with the addition of small amounts as well.
Sodium bicarbonate can be substituted for baking powder provided sufficient acid reagent is also added to the recipe. Many forms of baking powder contain sodium bicarbonate combined with calcium acid phosphate, sodium aluminium phosphate or cream of tartar.

Sodium bicarbonate was sometimes used in cooking vegetables, to make them softer, although this has gone out of fashion, as most people now prefer firmer vegetables. However, it is still used in Asian and Latin American cuisine to tenderise meats. Baking soda may react with acids in food, including vitamin C (L-ascorbic acid). It is also used in breading such as for fried foods to enhance crispness and allow passages for steam to escape, so the breading is not blown off during cooking.

Source: inter alia Wikipedia

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