Different ingredients: The main ingredient of baking soda is sodium bicarbonate with the chemical formula NaHCO3; while the main ingredient of edible soda is sodium carbonate with the chemical formula Na2CO369.
Different alkalinity: edible alkali is strong alkaline, irritating and corrosive, with heavy irritating odor; baking soda is weak alkaline, non-irritating and odorless.
Different solubility: edible alkali is easily soluble in water; baking soda decomposes at 50 degrees Celsius.
Thermal stability is different: edible alkali is thermally stable and does not decompose when heated; baking soda is less thermally stable and decomposes easily when heated.
Different uses: edible alkali can not be directly imported, can be used to neutralize the acidic substances produced during the cooking process of food, do pasta can be used as a loosening agent, used as steamed buns, rolls, in addition, stewed meat can help soften the meat; baking soda can be directly imported, mainly play a fluffy effect on the food, cooking, add an appropriate amount of baking soda can be made to cook the food faster, in addition to be directly consumed to alleviate the gastric upset.
Appearance is different: edible alkali pure white, common in our life is mostly white bagged fine powder; baking soda is also white, mostly fine crystal, similar to the feeling of salt.
In summary, although both baking soda and edible soda are common cooking accessories, there are obvious differences in chemical composition, properties, uses and appearance. Therefore, care should be taken to differentiate them when using them so as not to affect the final cooking result.
