Does baking soda go bad?
By
Dr Rafael Frascino Cassaro (PhD)
| Reviewed by
Dr Anny Manrich (PhD)
The contents of this article are fact-based except otherwise stated within the article.
Author bio
Dr Rafael Frascino Cassaro PhD is a Chemist with expertise in Food Technology, extraction of essential oils from food sources, organocatalysis, extraction by supercritical CO2 and organic chemistry. He writes and reviews content on these topics.
Dr Rafael Frascino Cassaro’s Highlights:
- PIPE-FAPESP Project Coordinator for the company Bioativos Naturais Ltda involving the extraction of essential oils from food sources, with supercritical CO2.
- PhD in Chemistry with research in supercritical fluid reactivity.
- Bachelor of Environmental Chemistry at University of São Paulo State (UNESP)/Brazil
Professional Experience:
Dr Rafael Frascino Cassaro’s Experience:
Dr Rafael coordinated a PIPE-FAPESP Project (Company Research and Innovation Project) for the company Bioativos Naturais Ltda, involving the extraction of essential oils with supercritical CO2 from food sources such as turmeric, ginger, hops, orange bagasse, pepper rose, cupuaçu pie, among others.
Dr Rafael has worked on a project, involving studies of the influence of pre-treatment on the recovery of crude food extracts by extraction with supercritical CO2 (Supercritical Fluid Extraction or SFE) and with pressurized liquids (ethanol and water) for food sources, aimed at obtaining oleoresins; determination of global yield and chemical composition of crude extracts. As a postdoctoral fellow for the Food Engineering department at the University of Campinas/Brazil
Dr Rafael Frascino Cassaro has worked as a substitute Professor at the University of São Paulo State (UNESP) on General Chemistry and Thermodynamics II disciplines for the Food Engineering course.
Education:
- 2009 Bachelor in Environmental Chemistry at the State University of São Paulo, Brazil
- 2015 PhD in Chemistry with research in supercritical fluid reactivity University of São Paulo, Brazil
- 2017 Post Doctoral in Food Engineering Research: Influence of Biomass Pre-Treatment on Supercritical CO2 Extraction: Preservation of High Added Value Assets and Reduction of Process Costs at the State University of Campinas, Brazil
The main publications of Dr Rafael Frascino Cassaro are:
RC Bazito, RF CASSARO, LC OLIVEIRA, RA Gariani, CAO Nascimento. (2013). Proline derivatives as organocatalysts for the aldol reaction in conventional and non-conventional reaction media. Green Processing and Synthesis 2, 43-50
TS Bastos, SB Rodriguez Reartes, MS Zabaloy, RF Cassaro, RC Bazito. (2019).Phase Behavior for the System Carbon Dioxide plus p-Nitrobenzaldehyde: Experimental and Modeling JOURNAL OF CHEMICAL AND ENGINEERING DATA 64 (5), 2116-2125
GH Sakae, LM Takata, AS Paulino, RC Bazito, RF Cassaro, C Princival, .(2013). A high enantioselective Proline-based helical polymer catalyst for aldol type reaction. Blucher Chemistry Proceedings 1 (2), 214-214
You can view some of Dr Rafael’s work below and links to his professional profile.
Research Gate: https://www.researchgate.net/profile/Rafael-Cassaro-2
Fapesp: https://bv.fapesp.br/pt/pesquisador/680718/rafael-frascino-cassaro/
Google Scholar: https://scholar.google.com/citations?user=ToO7HIcAAAAJ&hl=en
Linkedin: https://www.linkedin.com/in/rafael-frascino-cassaro-4a156a37/?originalSubdomain=br
ORCID: https://orcid.org/0000-0002-3729-2858
Reviewer bio
Dr Anny Manrich PhD is a food Engineer with expertise in Food Technology, Natural Polymers, Edible Films, Enzymes, and Nanotechnology. She writes and reviews content on these topics.
Dr Anny Manrich’s Highlights:
- Research and Technology at the Brazilian Agricultural Research Corporation
- PhD in Chemical Engineering with a focus on Biochemistry at the Federal University of Sao Carlos/ Brazil and a one-year scholarship at the Technical University of Munich/ Germany
- Bachelor of Food Engineering at the University of Campinas/ Brazil and a one-year scholarship at the Technical University of Munich/ Germany
“To solve a problem, global vision and multifactorial understanding are necessary. Therefore, in addition to expertise, one should seek multidisciplinary thinking connected with science and reality” – Dr Anny Manrich, PhD.
Professional Experience:
Dr Anny Manrich’s Experience Joining the Brazilian Agricultural Research Corporation, as soon as she completed her doctorate,
Dr Anny Manrich has worked on several projects, including the more than three-year partnership project with BRF, a major food producer in Brazil. As a postdoctoral fellow.
Dr Anny Manrich has also contributed to several business consultancies and research projects of the National Nanotechnology Laboratory System in areas such as food technology, fibres, films and coatings and Nanotechnology; in a very determined way, having a great team relationship, being creative and committed.
Growing concerns about the safe introduction of nanomaterials into today’s life emphasises the need to create regulatory documentation in front of characterising, using and testing them. Dr Anny Manrich worked for two years on a characterization project for nanoscale materials, with the aim of exploring their possible health effects.
Despite not having specific academic training in packaging or polymeric films, Dr Anny Manrich works at the Brazilian Agricultural Research Corporation in areas of edible and biodegradable films produced from agricultural waste and in the development of films with greater resistance to water, having articles published in renowned scientific journals, which demonstrates her multidisciplinary understanding and creativity.
In addition, she worked for four years as a consultant to a food company to develop a line of snacks that are healthy and that add functional ingredients, physiologically active compounds that bring health benefits, made from fruits and vegetables, enabling diet improvement, disease prevention and reduction of nutritional deficiencies.
Dr Anny Manrich participated as a member of the examination board for two Master’s exams and one PhD exam at the Department of Chemical Engineering of the Federal University of São Carlos.
Education:
- 2001 Bachelor in Food Engineering at the State University of Campinas, Brazil
- 1999 One year scholarship at the Technical University of Munich
- 2004 Master in Chemical Engineering at the Federal University of São Carlos, Brazil
- 2012 PhD in Chemical Engineering at the Federal University of São Carlos, Brazil
- 2010 One year scholarship at the Technical University of Munich
The main publications of Dr. Anny Manrich are:
Articles
Manrich, A., Moreira, F. K., Otoni, C. G., Lorevice, M. V., Martins, M. A., & Mattoso, L. H. (2017). Hydrophobic edible films made up of tomato cutin and pectin. Carbohydrate Polymers, 164, 83-91.
Mendes, J. F., Norcino, L. B., Martins, H. H. A., Manrich, A., Otoni, C. G., Carvalho, E. E. N., … & Mattoso, L. H. C. (2020). Correlating emulsion characteristics with the properties of active starch films loaded with lemongrass essential oil. Food Hydrocolloids, 100, 105428.
Norcino, L. B., Mendes, J. F., Natarelli, C. V. L., Manrich, A., Oliveira, J. E., & Mattoso, L. H. C. (2020). Pectin films loaded with copaiba oil nanoemulsions for potential use as bio-based active packaging. Food Hydrocolloids, 106, 105862.
Manrich, Anny, et al. Immobilization of trypsin on chitosan gels: Use of different activation protocols and comparison with other supports. International Journal of Biological Macromolecules 43.1 (2008): 54-61.
Manrich, Anny; Komesu, Andrea ; Adriano, Wellington Sabino; Tardioli, Paulo Waldir ; Giordano, Raquel Lima Camargo . Immobilization and Stabilization of Xylanase by Multipoint Covalent Attachment on Agarose and on Chitosan Supports. Applied Biochemistry and Biotechnology, v. 161, p. 455-467, 2010.
Mendes, J. F., Martins, J. T., Manrich, A., Neto, A. S., Pinheiro, A. C. M., Mattoso, L. H. C., & Martins, M. A. (2019). Development and physical-chemical properties of pectin film reinforced with spent coffee grounds by continuous casting. Carbohydrate polymers, 210, 92-99..
Milessi, T. S., Kopp, W., Rojas, M. J., Manrich, A., Baptista-Neto, A., Tardioli, P. W., … & Giordano, R. L. (2016). Immobilization and stabilization of an endoxylanase from Bacillus subtilis (XynA) for xylooligosaccharides (XOs) production. Catalysis Today, 259, 130-139.
Mendes, J. F., Norcino, L. B., Manrich, A., Pinheiro, A. C. M., Oliveira, J. E., & Mattoso, L. H. C. (2020). Development, physical‐chemical properties, and photodegradation of pectin film reinforced with malt bagasse fibers by continuous casting. Journal of Applied Polymer Science, 137(39), 49178.
Mendes, J. F., Martins, J. T., Manrich, A., Luchesi, B. R., Dantas, A. P. S., Vanderlei, R. M., … & Martins, M. A. (2021). Thermo-physical and mechanical characteristics of composites based on high-density polyethylene (HDPE) e spent coffee grounds (SCG). Journal of Polymers and the Environment, 29, 2888-2900..
Mendes, J. F., Norcino, L. B., Martins, H. H., Manrich, A., Otoni, C. G., Carvalho, E. E. N., … & Mattoso, L. H. C. (2021). Development of quaternary nanocomposites made up of cassava starch, cocoa butter, lemongrass essential oil nanoemulsion, and brewery spent grain fibers. Journal of Food Science, 86(5), 1979-1996.
Manrich, A., Martins, M. A., & Mattoso, L. H. C. (2021). Manufacture and performance of peanut skin cellulose nanocrystals. Scientia Agricola, 79.
Nascimento, V. M., Manrich, A., Tardioli, P. W., de Campos Giordano, R., de Moraes Rocha, G. J., & Giordano, R. D. L. C. (2016). Alkaline pretreatment for practicable production of ethanol and xylooligosaccharides. Bioethanol, 2(1)..
Manrich, Anny, de Oliveira, J. E., Martins, M. A., & Mattoso, L. H. C. Physicochemical and Thermal Characterization of the Spirulina platensis. J. Agric. Sci. Technol. B, v. 10, p. 298-307, 2020.
Book Chapter
Terra, I. A. A., Aoki, P. H., Delezuk, J. A. D. M., Martins, M. A., Manrich, A., Silva, M. J., … & Miranda, P. B. (2022). Técnicas de Caracterização de Polímeros. Nanotecnologia Aplicada a Polímeros, 614.
Conference Papers
Ferreira, L. F., Luvizaro, L. B., Manrich, A., Martins, M. A., Júnior, M. G., & Dias, M. V. (2017). Comparação da estabilidade de suspensões poliméricas de amido/tocoferol e quitosana/tocoferol. In: CONGRESSO BRASILEIRO DE POLÍMEROS, 14., 2017, Águas de Lindóia, SP.
Manrich, A., Hubinger, S. Z., & Paris, E. C. (2017). Citotoxicidade causada por nanomateriais: avaliação do micronúcleo. In: WORKSHOP DA REDE DE NANOTECNOLOGIA APLICADA AO AGRONEGÓCIO, 9., 2017, São Carlos. Anais… São Carlos: Embrapa Instrumentação, 2017. p. 655-658.
Manrich, Anny, et al. Immobilization and Stabilization of Xylanase by multipoint covalent attachment on Glyoxyl Agarose Support. The 31st Symposium on Biotechnology for Fuels and Chemicals. 2009.
Manrich, Anny, et al. Application of immobilized xylanase on hydrolysis of soluble wood hemicelluloses after using microwave and organosolv pre-treatments. The 32nd Symposium on Biotechnology for Fuels and Chemicals. 2010.
You can view some of Dr Anny’s work below and links to her professional profile.
Research Gate: https://www.researchgate.net/profile/Anny-Manrich-2
Scopus: https://www.scopus.com/authid/detail.uri?authorId=23103497100
Google Scholar: https://scholar.google.com/citations?hl=en&user=Ea9qpr0AAAAJ
Linkedin: https://br.linkedin.com/in/anny-manrich-20693129
In this short article, we will provide an answer to the question “does baking soda go bad?. “We will also discuss the shelf life of baking soda as well as the best ways of storing it.
Does baking soda go bad?
Yes, baking soda can go bad because it loses its efficacy during long storage times,although it loses its potency, it does not mean a harm to health.
After opening a bag of baking soda, a slow decomposition may start right away. Access of humidity from the air initiates a conversion to the sesquicarbonate or carbonate, accompanied by the premature loss of some carbon dioxide. (1)
The fact that most baking soda containers include a best-by date does not imply that it is hazardous to use beyond that date.
Some of the manufacturing issues, often blamed to flour quality fluctuations, might come from the use of old baking soda (1)
How Long Does Baking Soda Last?
According to the Foodkeeper provided by the United States Department of Agriculture, unopened baking soda should be stored for 18 months. After opening, store at room temperature for 6 months for best quality. (2)
How to store Baking Soda?
If you keep the packets of powdered foods in your pantry open, they may get infected or destroyed. Always store baking soda in a sealed container in a cold, dry location such as a closet or pantry to prevent spoilage.
In high humidity environments, don’t buy overly big packs of baking soda or quantities that will have many months of storage time. Keep packs or premixes, once opened, within moisture-proof containers that are easy to close. (1)
If the baking soda is stored in a sealed bag and is towards the end of its shelf life, test its effectiveness before using it in a recipe.
How to Test Your Baking Soda’s Potency?
To test whether the baking soda is still quite strong, you need to have some acid, like vinegar or lemon juice. Once baking soda hits acid, it generates carbon dioxide, which fizzes and bubbles.Make use of this easy test to see whether your baking soda is still somewhat suitable for baking purposes.
- In a small mixing basin, combine 14 tsp baking soda.
- Toss the powder with a tsp of vinegar or lemon juice and mix well.
- If the liquid immediately begins to bubble vigorously, the baking soda is still suitable for baking. If you only receive a little amount of fizz, your baking soda is no longer usable for baking, but you’ll still use it for cleaning purposes.
It is also possible to test baking soda in the lab by dissolving 2 g of baking soda in 50 mL water at ambient temperature. If, after stirring, the solution is not clear but cloudy, some of the SBC activity is lost already.
Then add two drops of a phenolphthalein solution (1% in ethanol). The baking soda solution should stay colorless; a slight or strong pink colouration indicates increasing activity losses. More and more baking soda has been converted into sodium carbonate.(1)
Can you refrigerate or freeze baking soda to extend the shelf life??
No you should not refrigerate or freeze baking soda. Storing baking powder in the freezer can also degrade its potency quicker than when stored in a cool, dry place. Exposure to humidity in the freezer triggers a chemical conversion of baking soda to sesquicarbonate or carbonate, resulting in the early release of carbon dioxide (1).
What are the health issues caused by expired baking soda?
Expired baking powder is not harmful, nor will it make you sick. This is because the baking additive does not have any toxic substance.
If ingested in different ways, the gas-producing property of baking soda (sodium bicarbonate) can cause very different effects. For people with acid reflux, sodium bicarbonate can act as an antacid to settle the stomach. (4)
Baking soda is often referred to as a “systemic” antacid because the unreacted fraction is readily absorbed into the general circulation and may alter systemic pH. The potential for sodium (Na+) overload and systemic alkalosis limits its use to short-term relief of indigestion.
Sodium (Na+) overload resulting from repeated use of large doses may contribute to fluid retention, edema, hypertension, congestive heart failure, and renal failure. Sodium bicarbonate is contraindicated in patients on a low-salt diet. (3)
What can you do with your old baking soda?
If you have a box of baking soda inside your cupboard that hasn’t been opened or resealed yet and it doesn’t pass the fizz test described above, don’t throw it out just yet. It may still be sufficient for some cleaning chores in certain cases.
It may be used for a variety of things, including:
- Pots, pans, and countertops should all be cleaned. Simply sprinkle it over the surface and clean it with a sponge to remove the grime. When working with fragile surfaces, use caution. Baking soda is non-abrasive and will not leave scratches.
- Getting rid of bad odors in your refrigerator. Put a small dish of it in the fridge to keep it cool.
- Purifying the odors in your shoe rack and trash cans. In a similar vein as the preceding
- Getting rid of dirt and mold from bathrooms is a difficult task. Dissolve baking soda in warm water and scrape the spots away.
- Active baking soda, on the other hand, is required for difficult tasks such as unblocking a pipe or wiping an oven that has been caked with food. The chemistry between baking soda and an acid (such as vinegar or lemon juice) helps to relieve the dirt and grime, making it simpler to clean.
- Slowly pour baking soda right down the drain, accompanied by vinegar and boiling water, to unclog it.
- To clean ovens, spritz the area with vinegar or lemon juice, dust with baking soda, and let it sit for a few minutes before scrubbing it away with a scratch-free cleaning sponge.
Conclusion
In this short article, we provided an answer to the question “does baking soda go bad?. “We also discussed the shelf life of baking soda as well as the best ways of storing it.
Reference
- Tiefenbacher, K. F. Technology of Minor Ingredients for Wafers and Waffles. Wafer and Waffle, 227–311.(2017).
- U.S. Department of Agriculture. https://ask.usda.gov/ Website. Washington, DC. What is the shelf life of baking soda? https://www.fsis.usda.gov/shared/data/EN/FoodKeeper-Data.xls 2023.
- Shaw, D. H. Drugs Acting on the Gastrointestinal Tract. Pharmacology and Therapeutics for Dentistry, 404–416. (2017).
- Alice GravesandKate Qualmann. The Science of Baking Soda. ACS Axial 2018.
