Sodium bicarbonate, NaHCO3, commonly referred to as sodium acid carbonate or baking soda, is a white, water-soluble crystalline solid with an alkaline taste. It decomposes, releasing carbon dioxide, at 270°C (518 °F). Primarily utilized in food preparation, sodium bicarbonate also serves various other purposes, including medicinal use, preservation of butter, ceramic applications, and mold prevention in timber.

Manufacturing Process

Baking soda is acquired through various methods, one of which involves crystallization in an aqueous solution of its Na+ (ac) and HCO3 - (ac) ions, resulting in the formation of NaHCO3.

Another method for producing baking soda is known as the Solvay process. This chemical procedure is conducted continuously on an industrial scale for the mass production of sodium carbonate and baking soda. Initially, this method involves the production of carbon dioxide (CO2) through the heating of limestone at high temperatures.

The Solvay process proceeds with the preparation of brine, which consists of saturated solutions of sodium chloride (NaCl), commonly known as table salt. Subsequently, this salt undergoes reactions with ammonia (NH3) and the previously generated carbon dioxide.

This process yields the desired product, baking soda (NaHCO3), along with another byproduct, ammonium chloride (NH4Cl). To complete the process, the baking soda is separated through established filtration procedures, followed by another method for obtaining sodium carbonate (NaCO), wherein the product is calcined to achieve the carbonate.

Uses

The compound obtained through above manufacturing process manifests as a white crystalline substance, readily soluble in water, boasting a myriad of applications across various domains, including cooking, cleaning, gardening, hygiene, cosmetics, pharmaceuticals, fire-fighting, pest control, and more.

Within the food industry, baking soda finds extensive use due to its versatile properties, making it an ideal candidate for numerous functions. In baking, it serves to optimize the performance of flours, sugar, butter, eggs, and other ingredients essential for the preparation of baked goods.

The chemical reactions initiated by baking soda induce significant expansion in the dough, thereby conferring notable advantages to manufacturers and imparting superior quality to the finished products.