Where does baking soda come from?
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 the brief guide, we are going to answer the question ‘where does baking soda come from’ with a detailed analysis of what safety measures are to keep in mind when using it in our daily routine.
Where does baking soda come from?
Sodium bicarbonate (NaHCO3), commonly known as baking soda, exists as a crystalline salt and is naturally found in mineral deposits known as nahcolite.
This remarkably safe and versatile ingredient finds a myriad of applications both in households and industries. Its uses span from being a food additive and medicinal aid to a highly effective cleaning product.
Its gentle properties and natural qualities have prompted its widespread utilization across various industries. From everyday consumer goods to pharmaceutical applications and beyond. (1, 2)
What are the applications of baking soda?
The versatility of baking soda extends across both domestic and industrial realms, making it an incredibly multifunctional substance. Its widespread uses encompass various domains, serving as a vital food additive, medicinal aid, and effective cleaning agent.
Beyond these common applications, baking soda finds relevance in diverse areas, including its role in creating fireworks, fire extinguishers, fungicides, and pesticides.
As research progresses, new potential applications continue to emerge, offering opportunities for businesses to improve their environmental sustainability endeavors. (2)
Can baking soda be used for cleaning?
Yes. Baking soda possesses an extensive range of cleaning capabilities, making it an exceptionally versatile and pragmatic choice for a variety of tasks.
Its primary component, sodium bicarbonate, acts as a potent abrasive agent, akin to soap, effectively combating grime and grease, leaving surfaces gleaming and spotless.
A remarkable quality of baking soda lies in its prowess to eliminate unpleasant odors, both in kitchens and homes. Its alkaline properties enable it to neutralize odors, especially those emanating from acidic substances, creating a refreshed and more pleasant environment.
Additionally, baking soda serves as a safe and non-toxic solution for pest control, efficiently repelling pests and ants within households. This natural alternative provides a reliable method for managing unwanted intruders without resorting to harmful chemicals.
Beyond its exceptional cleaning attributes, baking soda finds practical use in laundry washing. Simply adding baking soda to your laundry can help soften fabric, enhancing the overall texture and feel of clothes for a more enjoyable wearing experience. (2)
Can baking soda be used in cooking?
Yes. Cooking stands as one of the primary realms where baking soda finds its most common application. As a leavening agent for baked goods, it plays a pivotal role in creating light and airy textures in various recipes.
In chemical leavening, the batter necessitates an acidic catalyst, like yogurt or buttermilk. Once sodium bicarbonate interacts with the acidic component, a simple acid-base reaction ensues, liberating carbon dioxide gas.
During baking, this gas release causes the batter to expand, resulting in the desired rise and a fluffy consistency in the end product.
Alternatively, even without an acidic ingredient, baking soda can still release small amounts of carbon dioxide through thermal decomposition when subjected to temperatures above 50°C.
However, this process may impart a characteristic bitter flavor to the dish. Regardless of the method, the gas release during the cooking process significantly influences the density and texture of the prepared food. (2)
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. (3)
How to determine whether it is still effective?
To determine the potency of your baking soda, a simple acid test can be conducted using substances like vinegar or lemon juice.
When baking soda reacts with acid, it produces carbon dioxide, resulting in a fizzing and bubbling effect. Follow this easy procedure to assess the baking soda’s suitability for baking purposes:
- In a small mixing bowl, combine 1/4 teaspoon of baking soda.
- Add a teaspoon of vinegar or lemon juice to the powder and mix thoroughly.
- If the mixture immediately bubbles vigorously, the baking soda is still potent and suitable for baking. However, if you only observe a minimal amount of fizz, the baking soda is no longer suitable for baking but can still be used for cleaning purposes. (4)
How to test baking soda in a lab setting?
Alternatively, in a laboratory setting, you can perform another test:
- Dissolve 2 grams of baking soda in 50 milliliters of water at room temperature.
- Stir the solution; if it remains cloudy rather than clear, some of the baking soda’s activity has already been lost.
- Add two drops of a phenolphthalein solution (1% in ethanol) to the mixture.
- The baking soda solution should remain colorless; any slight or strong pink coloration indicates increasing activity losses, indicating that more baking soda has converted into sodium carbonate. (4)
Is it possible to get sick from expired baking powder?
The health issues caused by expired baking soda are minimal and generally not harmful. Unlike some other expired substances, baking soda does not contain any toxic components that could lead to sickness.
When ingested in various ways, the gas-producing property of baking soda (sodium bicarbonate) can have different effects. For individuals with acid reflux, sodium bicarbonate can serve as an antacid, helping to soothe the stomach and alleviate discomfort. (2)
Baking soda is commonly known as a “systemic” antacid due to its unreacted fraction being easily absorbed into the bloodstream, potentially affecting the body’s overall pH. However, its use is limited to short-term relief of indigestion due to the risk of sodium (Na+) overload and systemic alkalosis.
Frequent use of large doses can lead to sodium (Na+) overload, which may result in fluid retention, edema, hypertension, congestive heart failure, and even renal failure.
As a result, sodium bicarbonate is not recommended for patients on a low-salt diet, as it could exacerbate these conditions. (5)
Conclusion
In the brief guide, we discussed answering the question ‘where does baking soda come from’ with in- depth analysis of what safety measures are to keep in mind when using it in our daily routine.
Citations
- AGC Chemicals, “Sodium Bicarbonate,” 2023. [Online]. Available: https://www.agc-chemicals.com/jp/en/products/detail/index.html?pCode=JP-EN-C010 [Accessed: 18-july-2023]
- Alice GravesandKate Qualmann. The Science of Baking Soda. ACS Axial 2018.
- 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.
- Tiefenbacher, K. F. Technology of Minor Ingredients for Wafers and Waffles. Wafer and Waffle, 227–311. 2017.
- Shaw, D. H. Drugs Acting on the Gastrointestinal Tract. Pharmacology and Therapeutics for Dentistry, 404–416. (2017).
