Sodium carbonate is a food additive used as an acidity regulator, anticaking agent, raising agent, and stabilizer. These baked goods are treated with a solution of alkaline substance to change the pH of the surface of the food and improve browning. It is one of the components of kansui (かん水) , a solution of alkaline salts used to give ramen noodles their characteristic flavor and texture. Sodium carbonate is used in the production of sherbet powder. The cooling and fizzing sensation results from the endothermic reaction between sodium carbonate and a weak acid, commonly citric acid, releasing carbon dioxide gas, which occurs when the sherbet is moistened by saliva. It is used to replace lye-water in the crust of traditional Cantonese moon cakes, and in many other Chinese steamed buns and noodles. In cooking, it is sometimes used in place of sodium hydroxide for lyeing, especially with German pretzels and lye rolls.
How to apply:
- Premix the powder with others dry ingredients first like sugar , salt , seasoning powder etc or direct mix with water.