FOOD SECTOR
Sodium Bicarbonate
An alternative name for Sodium Bicarbonate is baking soda, and as the name would
suggest the baking industry is a major sector for Tata Chemicals Europe Sodium Bicarbonate,
with various routes to the market place:
direct to biscuit producers
to producers of baking powder who sell on to cake manufacturers,
supermarket in-store bakeries plus the traditional bakers
producers of cake mixes and self raising flour
to re-packers for restaurants, general catering and retail outlets
To meet customer requirements a wide range of Sodium Bicarbonate grades are
available, including Microfine, Extra Fine, Powder Fine, FFQ (Free Flowing Quality), Powder
Fine, Fine and Medium Granular.
The final product purity is of paramount importance within the food sector and Tata Chemicals Europe
EU Directive 2008/84/EC for food additives
Food Chemical Codex 2004 (FCC 7th.Edition)
UK Food safety Act of 1990
Food Hygiene Regulation 852/2004
Kosher Certified
sodium bicarbonate complies with the following:
and also in terms of food safety the Sodium Bicarbonate plant is operated to:
HACCP (Hazard Analysis Critical Control Points) developed within the ISO 9001 system
GMP (Good Manufacturing Practice) principles are employed
Certified according to the British Retail Consortium (BRC) Global standard
Sodium Bicarbonate is used as a „raising‟ or „leavening‟ agent in a wide range of bakery products. Leavening, may be
defined as a “raising” action which aerates dough or batters during the mixing and baking stages, to give a finished
product that is greater in volume than the raw materials.
Basic leavening agents include:
Water,
when heated water molecules turn to gas (steam) which occupies a greater volume than
water in its liquid state.
Air
for many foods air is the sole leavening agent and may be mechanically incorporated by
mixing, beating etc. On heating the air bubbles expand and occupy a greater volume.
Yeast
yeast is a living organism that releases carbon dioxide (CO2) by a fermentation process and
leavens the mixture over several hours. This process is slower than the reaction rate of
chemical leaveners.
FOOD SECTOR
fermentation process and leavens the mixture over several hours. This process is slower than the reaction rate of
chemical leaveners.
Chemical Leaveners:
1. Baking Soda (bicarbonate of soda or sodium bicarbonate):
Carbon dioxide, like air, is a gas that expands on heating, but differs in the fact that the CO 2 is generated from within
the mixture and not mechanically incorporated.
Baking soda (NaHCO3) contains the following amount of carbon dioxide:
100% NaHCO3 =
52.4% CO2
To release this CO2 gas baking soda has to be reacted with a food acid, traditionally, lemon juice, vinegar, cream of
tartare or buttermilk. However, the reaction of these acids with baking soda is very rapid and much of the CO 2
liberated is lost to the atmosphere. Today, specific acid phosphates which give a more controlled release of CO 2 are
widely used in bakery products.
The reaction between Sodium Bicarbonate and the food acid to release CO 2 is the a critical requirement for chemical
leavening:
NaHCO3
+
Sodium bicarbonate
HX
NaX
Acid
Sodium salt
+
H2O
+
Water
CO2
Carbon dioxide
2. Baking Powder
Baking powder is a combination of baking soda (CO2 source), a dry acid salt and an inert filler or diluent, such as
starch, to physically separate the components and absorb any moisture which may cause a premature reaction and
the release of CO2.
There are different types of baking powder:
Single acting baking powders - contain just one leavening acid, which may have a fast reaction with the baking
soda eg. citric acid, cream of tartar or mono-calcium phosphate (MCP). Alternatively, the acid may be slower
reacting eg. sodium acid pyrophosphate (SAPP) and sodium aluminium phosphate (SALP).
Double acting baking powders - contain two leavening acids. A fast acting acid that releases CO 2 during the
mixing stage and a slower acting acid that will react whilst the product is baking
3. Ammonium Bicarbonate
Another type of chemical leavening system is one in which a chemical decomposes upon heating, such a chemical is
ammonium bicarbonate. At room temperature decomposition is insignificant but at temperatures above 30°c
decomposition may be noted but at and at 60°c decomposition is complete.
NH4CO3
Ammonium bicarbonate
NH3
Ammonia
+
H2O
Water
+
CO2
Carbon dioxide
FOOD SECTOR
OTHER APPLICATIONS:
There is a wide variety of drinks in which Sodium Bicarbonate and an acid constituent such as
citric or tartaric acid are formulated as a dry mix. The addition of water releases carbon dioxide
which creates bubbles within the solution producing a refreshing effervescent drink.
In the production of bottled waters the starting water may initially be demineralised. To give a
consistent end product the water is then re-mineralised and sodium bicarbonate is used to give
a controlled amount of HCO3- (bicarbonate ions)
Sodium Bicarbonate is also used as a buffering or mild alkalising agent in food processes eg.
the production of sherbet fruit sweets and the alkalising of cocoa beans.
Calcium Chloride
Calcium Chloride (CaCl2) is used directly in a wide variety of food applications eg. cheese making, brewing, fruit and
vegetables. Indirectly, as a secondary refrigerant it also finds application in the poultry sector and in the storage of a
wide variety of foods.
Cheese Making
In cheese making, milk can have different coagulation abilities which can be caused mainly by different particle
sizes of casein within the milk. The greater the Ca2+ content the greater the casein particle size resulting in better
coagulation ability. Consequently, any loss of Ca2+ will have a negative effect on coagulation.
Ca2+ reduction is greatest in milk that is pasteurised prior to storage, to compensate for any loss calcium chloride
is added to replenish the Ca2+ level.
Brewing
To ensure a uniform taste in beers and light beers, water used in some brewing processes is demineralised
before being re-treated to the correct level of minerals. Calcium Chloride may be added as the source of calcium
ions (Ca2+). This same principle may also be applied in the mass production of bottled waters.
Calcium Chloride is also used as a secondary refrigerant in some production stages within the brewing industry
which require a low temperature.
Fruit
Calcium deficiency is one of the major causes of „bitter pit‟, a common disorder
that occurs in apples worldwide. It manifests itself as sunken areas or pits on
the skin under which the flesh turns brown. This can be prevented by the safe
use of proprietary sprays containing calcium chloride.
Calcium Chloride is also used as a firming agent for fruit and vegetables to
prevent their softening during the processing stage.
Freezing/Refrigeration
Calcium Chloride is used in two main ways within food plants. As a liquid secondary refrigerant it can attain low
temperatures and remain pumpable for circulation around coiled cooling systems, which make it ideal for large
industrial cold storage areas and freezing plants.
Secondly, it is used in the processing of poultry. A pre-packaged bird is immersed in a „cooled‟ bath of Calcium
Chloride liquor to achieve an initial quick-frozen state before being placed in a deep freezer to complete the
freezing and storage.
FOOD SECTOR
All information given is believed to be accurate. However, no representation or guarantee, express or implied, is made as to its completeness,
accuracy, fitness for a particular purpose or any other matter, including without limitation, that the practice or application of any such information
is free of patent infringement or other intellectual property misappropriation. All information provided herein is intended for use by persons having
the requisite experience, knowledge and skill in the chemical industry. Tata Chemicals Europe Limited shall not be responsible or liable for the
use, application or implementation of the information provided.