Baking soda and edible alkali are both common kitchen items, and they have some differences in ingredients and uses.
First of all, baking soda and edible alkali have different ingredients. Baking soda refers to sodium bicarbonate and is a white powder that is easily soluble in water. Whereas, edible alkali refers to sodium carbonate, which is a white powdery solid that is easily soluble in water.
Secondly, baking soda and edible alkali have different pH values. Baking soda has a relatively low pH and is weakly alkaline, whereas edible alkali has a higher pH and is strongly alkaline. Therefore, the effect of edible alkali is stronger when it comes to regulating pH.
In addition, baking soda and edible alkali are used differently. Baking soda is widely used in baking because it can produce carbon dioxide gas, which makes baked goods softer. In addition, baking soda can also be used for cleansing and deodorizing, as it neutralizes acidity and creates foam. Edible alkali is often used in cooking, such as pickling, cooking porridge, making noodles, etc., because it has good permeability and astringency, which can help food better flavor and cooking, and can also make noodles more strong.
Overall, baking soda and edible alkali, although both kitchen items, differ in their composition, pH, and uses. When using, the appropriate supplies should be selected according to the specific situation.
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