Sodium bicarbonate

Sodium bicarbonate, commonly known as baking soda, is one of the most familiar and widely used food additives in the world. As E500(ii), it is the sodium hydrogen carbonate sub-form of the sodium carbonates group. Its primary function in food is as a leavening agent: when heated or combined with an acid ingredient, it releases carbon dioxide gas, causing batters and doughs to rise. It is found in cakes, biscuits, quick breads, pancakes, muffins, and many other baked goods.

JECFA did not establish a numerical ADI for sodium bicarbonate, classifying it as not specified — reflecting its status as a normal component of the human body's own buffering systems and its long, unrestricted history of safe use in food at any realistic concentration. The amounts used in baking are readily handled by normal renal and metabolic processes in healthy individuals.

Sodium bicarbonate is approved universally — in the EU (E500), the United States (GRAS), and every other food regulatory jurisdiction globally. It is also used medically as an antacid and in sports nutrition. Individuals on very low-sodium diets may wish to note its sodium content in context of total intake, but for the general population sodium bicarbonate in food presents no safety concern whatsoever.