Why Does Food Grade Sodium Bicarbonate Cause Yellowing and Alkaline Taste in Baking and Beverages?
Food grade sodium bicarbonate (baking soda) does not inherently cause yellowing or bitter off-flavours in products. The root cause of these issues is almost always excessive dosage, uneven mixing, or an imbalance with acidic ingredients, leading to localized alkalinity and residual sodium carbonate. As long as the addition level is controlled within the gas-production requirements of the formula and dry pre-mixing is ensured, bread, biscuits, cakes, and carbonated beverages can reliably achieve desirable volume and clean taste. The technical risk is not “safety” — it’s “process control.”
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