Description

In food processing, sodium bicarbonate is the most widely used loosening agent used in the production of biscuits, bread, and other products. However, after action, sodium carbonate will remain, and excessive use will cause the alkalinity of the food to be too high, leading to poor flavor and a yellow brown color. It is a generator of carbon dioxide in soda beverages; It can be compounded with alum to form alkaline fermentation powder, or with soda ash to form civil stone alkali; It can also be used as a butter preservative. It can be used as a color protectant for fruits and vegetables in vegetable processing. Adding about 0.1% to 0.2% sodium bicarbonate when washing fruits and vegetables can stabilize the green color. When sodium bicarbonate is used as a fruit and vegetable treatment agent, boiling and bleaching can increase the pH value of fruits and vegetables, improve the water holding capacity of proteins, promote the softening of food tissue cells, and dissolve the astringent ingredients. In addition, it has a deodorizing effect on sheep milk, with a dosage of 0.**1%~0.**2%.