Leaving Agents

# A small amount can be added to a beef stew to make tough meat tenderise faster.

# Was formerly used as a source of carbon dioxide for soda water.

# Can be used when preparing tomato sauce to neutralize the tomato's acidity.

# It is added to beans in water to prevent flatulence produced by digesting them.

# It is effective in extinguishing grease fires which may occur when deep frying.

# In Thailand, soaking insects in baking soda for three to five hours prior to cooking produces a sweeter, more mushroom-like taste in the finished cuisine.

541 Sodium Aluminium Phosphate

Sodium aluminium phosphate is a leaving agent in self raising flour and cakes.

The substance causes a foaming action, which triggers to produce gas that becomes trapped within the dough.

It gives breads cakes and other baked goods their soft, sponge-like texture.

500 Sodium Carbonate/Sodium Bicarbonate

Sodium carbonate is a sodium salt of carbonic acid. It occurs as a crystalline heptahytrate, which readily loses moisture and turns to a fine powder on exposure to air.

Sodium bicarbonate is a white solid that is cristalline but often appears as a fine powder. It is a component of the mineral natron and is found dissolved in mineral springs.

Sodium bicarbonate is also produced artificially.

The salt has many names including sodium hydrogen carbon, sodium bicarb, baking soda, bread soda, cooking soda, bicarb soda, saleratus or bicarbonate of soda. It is soluble in water.