What is the best way to store baking soda?
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 brief guide, we are going to answer the question “What is the best way to store baking soda” with an in-depth analysis of the best way to store baking soda. Moreover, we are going to discuss tips to properly store baking soda and the mode of action of baking soda.
So without much ado, let’s dive in and figure out more about it.
What is the best way to store baking soda?
For storing baking soda, always opt for a sealed container and store it in a cool, dry place like a closet or pantry to maintain its quality. Properly storing powdered food packets in your pantry is essential to avoid contamination or spoilage.
In regions with high humidity, it’s best to avoid purchasing excessively large packs of baking soda that will remain unused for many months. Instead, opt for quantities that you can use up relatively quickly.
Once opened, transfer packs or premixes into moisture-proof containers that have easy-to-close lids to protect them from absorbing moisture. (1)
Can you refrigerate or freeze baking soda to extend the shelf life?
Refrigerating or freezing baking soda is not recommended. Similarly, storing baking powder in the freezer can lead to a faster degradation of its potency compared to keeping it in a cool, dry location.
The humidity present in the freezer can initiate a chemical transformation of baking soda into sesquicarbonate or carbonate, leading to the premature release of carbon dioxide. (1)
Is it safe to use baking soda after the “best before” date?
Yes, as the “best by” or “best before” date that is written on the package of baking soda refers to the quality rather than safety so the baking soda doesn’t necessarily go bad immediately after the best before date.
This date refers to the time during which you can enjoy the peak quality of baking soda but you can still use baking soda that is past this date as long as it was stored properly. (2)
Does baking soda go bad?
Yes, baking soda can go bad over extended periods of storage, leading to a reduction in its effectiveness. However, it’s important to note that while it may lose potency, it does not pose any health risks.
Once a bag of baking soda is opened, a gradual decomposition process may begin, triggered by exposure to humidity from the surrounding air. This can result in a conversion to sesquicarbonate or carbonate forms, accompanied by a premature loss of some carbon dioxide.
It’s worth mentioning that the presence of a “best-by” date on most baking soda containers doesn’t necessarily indicate any safety hazards associated with its use beyond that date.
In certain cases, manufacturing issues that are sometimes attributed to fluctuations in flour quality may actually arise from the utilization of old baking soda. (1)
What is the shelf life of baking soda?
As per the guidelines from the United States Department of Agriculture’s Foodkeeper, unopened baking soda maintains its quality for up to 18 months when stored properly.
However, once opened, it is recommended to store it at room temperature for about 6 months to ensure the best quality. (3)
How to determine whether it is still effective?
To test the potency of your baking soda, you can perform a straightforward acid test using common substances like vinegar or lemon juice.
Take a small mixing bowl and add 1/4 teaspoon of baking soda to it, gradually pour a teaspoon of vinegar or lemon juice into the powder, ensuring thorough mixing.
If the mixture produces immediate and vigorous bubbling and fizzing, it indicates that the baking soda is still potent and suitable for baking.
However, if you only observe a minimal amount of fizz, the baking soda has lost its leavening power for baking but can still be utilized for cleaning purposes. (1)
What are the health issues caused by expired baking soda?
Consuming expired baking powder is not harmful, and it won’t cause any illness. Baking powder doesn’t contain any toxic substances that could pose a risk to health.
However, the gas-producing nature of baking soda (sodium bicarbonate) can have varying effects when ingested in different ways. For individuals dealing with acid reflux, sodium bicarbonate can function as an antacid, helping to soothe and settle the stomach. (4)
Baking soda’s unreacted portion can be easily absorbed into the bloodstream, potentially affecting the overall pH balance of the body. However, its use is restricted to short-term relief of indigestion due to the risks associated with excessive sodium (Na+) intake and systemic alkalosis.
Repeatedly using large doses of baking soda can lead to sodium overload, which may result in issues like fluid retention, edema, hypertension, congestive heart failure, and renal failure.
As a result, sodium bicarbonate is not recommended for individuals following a low-salt diet. (5)
Can old baking soda be used for cleaning?
Yes. Old baking soda that is no longer fit for cooking offers a wide array of cleaning abilities, making it an incredibly versatile and practical option for numerous tasks.
Its main component, sodium bicarbonate, acts as a powerful abrasive, akin to soap, effectively tackling grime and grease, leaving surfaces shining and immaculate.
A notable attribute of baking soda is its ability to eliminate unwanted odors, whether in kitchens or homes. Its alkaline properties allow it to neutralize odors, particularly those stemming from acidic substances, resulting in a revitalized and more pleasant environment. (4)
Other FAQs about Baking soda that you may be interested in.
Can you mix ammonia and baking soda
What happens when adding baking soda to toothpaste?
How does baking soda absorb odor?
Conclusion
In this brief guide, we answered the question “What is the best way to store baking soda” with an in-depth analysis of the best way to store baking soda. Moreover, we discussed tips to properly store baking soda and the mode of action of baking soda.
Citations
- Tiefenbacher, K. F. Technology of Minor Ingredients for Wafers and Waffles. Wafer and Waffle, 227–311.(2017).
- U.S. Department of Agriculture. https://www.fsis.usda.gov/food-safety Website. Washington, DC. Food Product Dating. 2019.
- 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.
- Alice GravesandKate Qualmann. The Science of Baking Soda. ACS Axial 2018.
- Shaw, D. H. Drugs Acting on the Gastrointestinal Tract. Pharmacology and Therapeutics for Dentistry, 404–416. (2017).
