Customization: | Available |
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CAS No.: | 144-55-8 |
Formula: | Nahco3 |
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Sodium bicarbonate, which is the compound commonly called baking soda, exists as a white, odorless, crystalline solid. It occurs naturally as the mineral nahcolite, which derives its name from its chemical formula by replacing the "3" in NaHCO3 with the ending "lite." The world's main source of nahcolite is the Piceance Creek Basin in western Colorado.
Melting point | >300 °C(lit.) |
Boiling point | 851°C |
density | 2.16 g/mL at 25 °C (lit.) |
refractive index | 1.500 |
storage temp. | 2-8°C |
solubility | H2O: 1 M at 20 °C, clear, colorless |
form | solution (7.5%) |
Specific Gravity | 2.159 |
color | White |
Odor | Odorless |
PH | 8.3 (0.1molfreshly prepared) |
PH Range | 7.8 - 8.2 |
pka | (1) 6.37, (2) 10.25 (carbonic (at 25ºC) |
Water Solubility | 9 g/100 mL (20 ºC) |
Decomposition | 50 °C |
Merck | 14,8583 |
BRN | 4153970 |
Stability: | Stable. |
CAS DataBase Reference | 144-55-8(CAS DataBase Reference) |
EPA Substance Registry System | Sodium bicarbonate (144-55-8) |
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We start from 2018,sell to Southeast Asia(10.00%),Mid East(15.00%),North America(10.00%),South Asia(30.00%),South America(10.00%),Eastern Europe(5.00%),Africa(20.00%),Oceania(5.00%),Eastern Asia(5.00%). There are total about 11-50 people in our office.
2. How can we guarantee quality?
Always a pre-production sample before mass production;
Always final Inspection before shipment;
3.What can you buy from us?
SODIUM PROPIONATE,SODIUM ACETATE,CALCIUM ACETATE,SORBIC ACID,BENZOIC ACID,SODIUM ACETATE,SODIUM BENZOATE POWDER/GRANULAR,VANILLA,VANILLIN AND SO SO...
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we have 3 factories whom are professional in food preservatives and flavor & fragrances industry as shareholder. have advanced advantage on material purchase stock,production and sales in the market depends on its professional technology.
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Application:
1.For Roasted foodstuff,SAPP is widely applied as a leavening agent to roast foodstuffs to control the fermentation speed.
2.For instant noodles,it is applied to reduce the time of rehydration of finished products and keep the noold chewy and complete;
3.For for biscuits and pastries,it is used to shorten the fermentation time, reduce the rate of product damage, loose and neat space, and extend the storage period.
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