What is the difference between edible alkali and edible baking soda

Baking soda and edible alkali are not the same, and they are distinctly different in many ways, such as in appearance, method of use, and use of use.

The specific different aspects and differences between the two are as follows:

In terms of appearance, the appearance of edible alkali is solid, the appearance is pure white, soluble in water, and the common edible alkali is mostly white fine powder. Baking soda is also white in appearance, but it is specifically in the form of fine crystals, similar to table salt.

>> in terms of usage, edible alkali can swell dry goods or soften fibers, which can remove sourness. You don't need to boil baking soda with water, you just need to put it in the flour you want to ferment and stir it with water.

In terms of use, edible alkali can be used as a food additive and can also eliminate dirt. And baking soda is used to remove odors from containers, refrigerators.

Chemically speaking, the main ingredient of edible alkali is sodium hydroxide, and the ingredient of edible baking soda is sodium bicarbonate. So the difference between the two is still very big.

Edible alkali andConsume baking sodaThe differences are as follows:

Edible alkali and edible baking soda are not the same in molecular formula, and edible alkali is chemically called sodium carbonate.

The chemical formula Na2CO3, the chemical name of edible baking soda is sodium bicarbonate.

The chemical formula NAHCO, edible baking soda is made from soda ash.

The solution or crystallization of the finished product after absorbing carbon dioxide.

Edible baking soda and edible soda ash are different in alkalinity, baking soda is weakly alkaline, and can be decomposed and melted in hot water of about 50 degrees, and pure water is alkaline and easily soluble in water.

The thermal stability of edible alkali is stronger than that of baking soda, and baking soda will decompose to produce sodium carbonate, water, and carbon dioxide after heating, and edible alkali will not decompose when heated.

Chemical properties of edible bases

Due to the different ingredients, the chemical properties are also different, and edible alkali is strongly alkaline after being dissolved in water, because a large amount of sodium hydroxide will be produced.

Whereas, baking soda is weakly alkaline when dissolved in water.

Edible alkali is relatively stable, it will not decompose in the heating state, this heating temperature is the usual cooking temperature, generally only about 200, only more than 800 will decompose. But baking soda is unstable, and after 50 it begins to gradually decompose to produce sodium carbonate, carbon dioxide and water, and completely decomposes at 270.

The above content reference: Encyclopedia - edible alkali.

The above content reference: Encyclopedia - Edible baking soda.

First, the role is different

1. Edible alkali, also known as alkaline noodles, can neutralize acids. When the noodles are made, there is no need to eat alkali, its main role can make the meat tender, but also to remove the fat on the dry goods, there is a very strong alkaline smell, should not be used for a long time otherwise it will be harmful to the human body.

2. Baking soda, also known as baking soda powder, is also an alkaline substance like edible alkali, which is a white powdered solid. Baking soda and alkaline noodles are chemical food added raw materials, are inactive, it is difficult to achieve an effect of initiation and fermentation, although it also has a role, but only baking soda will produce a neutralization reaction when it comes into contact with acidic substances, because the release of carbon dioxide is less, so the effect is limited.

Second, the classification is different

1. There are industrial alkali and edible alkali, and it must be edible alkali to make steamed bread. Edible alkali is divided into baking soda and baking soda, the chemical name of baking soda is "sodium carbonate", and baking soda is called "sodium bicarbonate". In life, it is called "alkaline noodles".

2. Baking soda is divided into baking soda and baking soda, baking soda is widely used, mostly used to soak meat ingredients, can change the structure of tissue fibers, such as crispy sausage, you must first soak it in alkaline noodles for 20 minutes and then clean and stir-fry, otherwise it is not only not crispy, but it will definitely not be able to bite. Baking soda and baking soda have one thing in common, that is, it can neutralize the acid in the fermentation process of steamed bread, making it fluffier and softer.

3. Different uses in the food preparation process

1. When making noodles, you can also add a little edible alkali, which can make the taste of the boiled noodles smooth, but you must control the dosage, because the alkaline content is high, and a little courage will make the noodles yellow and bitter.

2. When making pasta, use baking soda for the dough making steps, such as buns, steamed buns, bread, etc. If you don't need to make noodles, use edible alkali, such as noodles, dumpling wrappers, and wonton wrappers.

The difference between edible alkali and edible baking soda is that edible alkali is alkali. It is sodium carbonate. Whereas baking soda is sodium bicarbonate.

Edible alkali and baking soda are two different substances. The main ingredient of practical alkali is sodium carbonate, and the molecular formula is Na3CO3, while the main ingredient of baking soda is NaHCO3, so it cannot replace baking soda. Edible alkali is used to steam steamed buns, and baking soda is generally used to make pastries in the kitchen, which can be used as a fluffing agent for pastries.

Generally, baking soda can be bought in food additive stores. Baking soda is also available at chemical reagent points.

Baking soda

The chemical name of baking soda is sodium bicarbonate (chemical formula: NAHCO3), commonly known as baking soda. Baking soda is a weak alkali, which is widely used in the food industry and medicine and veterinary drugs in China, and is more used as a livestock and poultry feed additive in foreign countries.

Baking soda is a small white crystal that is less soluble in water than baking soda. 270 to decompose to produce sodium carbonate. It is a strong alkaline and weak salt, and the aqueous solution is weakly alkaline due to hydrolysis.

In medical treatment, sodium bicarbonate can neutralize gastric acid, dissolve mucus, reduce the viscosity of digestive juices, and strengthen the contraction of the gastrointestinal tract, playing a role in strengthening the stomach, inhibiting acid and increasing appetite. The human body is inherently weakly alkaline, and the pH of the internal environment should be between. If a person's constitution becomes relatively acidic, it can be adjusted through daily diet adjustment and control.

Hello edible alkali and edible baking soda are both chemicals that are used to regulate the acidity of food chains during cooking, but they have slightly different ingredients and uses. Edible soda is a type of sodium bicarbonate, also known as baking soda. It is commonly used in baking to neutralize acidic ingredients and make the batter or dough softer and fluffier.

Edible alkali can also be used to cook vegetables, rice, and other ingredients to make them more digestible. However, too much alkali can affect the health of the gastrointestinal tract and needs to be used with caution. Whereas, edible baking soda is a mixture of sodium bicarbonate and sodium carbonate, which is a weakly alkaline substance.

It can be used in a variety of occasions such as baking, cooking, and cleaning, to remove odors from food, promote the ripening of ingredients, and can also be used to clean the kitchen, wash clothes, etc. Consuming baking soda is relatively mild, making it safer. Therefore, although both edible alkali trap brigade and baking soda are chemicals that regulate the acidity of food, they have slightly different ingredients and uses.

When using, it needs to be selected according to specific needs and use occasions.

There are certain differences between edible alkali and edible baking soda in terms of composition, use, and alkalinity.

1. Ingredients. The main component of edible alkali is sodium carbonate, and the molecular formula is Na3CO3.

The main ingredient of baking soda is sodium bicarbonate with the molecular formula NaHCO3.

2. Use. Edible alkali is used for steaming steamed buns, and baking soda is generally used to make pastries in the kitchen, which can be used as a fluffing agent for pastries.

Baking soda is widely used in the food industry and medicine and veterinary drugs in China, and is more used as livestock and poultry feed additives in foreign countries.

3. The alkalinity is different.

Baking soda is weakly alkaline when dissolved in water. It can be decomposed and melted in hot water at about 50 degrees Celsius.

Soda ash is alkaline when dissolved in water, and using too much will make the finished product have an alkaline taste.

Precautions for buying baking soda

1. Purity: The higher the purity of baking soda, the better the quality. When purchasing, you need to pay attention to check the purity standards of the product and choose baking soda with high purity.

2. Brand: The brand of baking soda will also affect its quality and taste. When purchasing, you can choose a well-known brand to guarantee the quality of the baking soda you buy.

3. Preservation time: The storage time of baking soda is also the key. When purchasing, you need to choose products with a long shelf life, and pay attention to storage conditions to avoid expiration or moisture and other situations that affect the quality.

4. Baking soda is also a factor to consider. Don't just look at ** and ignore the quality and purity of the product. Baking soda products should be chosen with a high cost performance.