HS Code | 797451 |
| Chemical Name | Sodium Bicarbonate |
| Chemical Formula | NaHCO3 |
| Appearance | White crystalline powder |
| Purity | ≥99% |
| Grade | Food grade |
| Odor | Odorless |
| Taste | Mildly alkaline |
| Solubility In Water | 7.8 g/100 mL (at 20°C) |
| Ph Value | 8.2 (1% solution) |
| Molecular Weight | 84.01 g/mol |
| Melting Point | Decomposes above 50°C |
| Cas Number | 144-55-8 |
| Bulk Density | 1.0 - 1.1 g/cm³ |
As an accredited Food Grade Sodium Bicarbonate factory,we enforce strict quality protocols—every batch undergoes rigorous testing to ensure consistent efficacy and safety standards.
| Packing | 25 kg white woven polypropylene bag with blue lettering,clearly labeled "Food Grade Sodium Bicarbonate" and net weight printed on front. |
| Container Loading (20′ FCL) | Container Loading (20′ FCL):27 metric tons of food grade sodium bicarbonate packed in 25 kg bags,1,080 bags per container. |
| Shipping | Food Grade Sodium Bicarbonate is shipped in sealed,food-safe packaging such as polyethylene-lined paper bags or HDPE drums,typically ranging from 25 kg to 50 kg. It should be stored and transported in cool,dry conditions,away from moisture and contaminants,and handled according to food safety and regulatory standards. |
| Storage | Food grade sodium bicarbonate should be stored in a cool,dry,well-ventilated area away from moisture,acids,and incompatible materials. Keep the container tightly closed and use only food-safe,labeled containers. Protect from exposure to direct sunlight and strong odors. Ensure storage conditions prevent contamination and follow all relevant food safety and regulatory guidelines for handling and storage. |
| Shelf Life | Food Grade Sodium Bicarbonate typically has a shelf life of 2 years when stored in a cool,dry,and tightly sealed container. |
Purity 99%:Food Grade Sodium Bicarbonate with purity 99% is used in bakery production,where it ensures consistent leavening action and uniform crumb texture. Particle Size Fine:Food Grade Sodium Bicarbonate with fine particle size is used in effervescent beverage tablets,where it provides rapid dissolution and homogenous carbonation. Stability Temperature 60°C:Food Grade Sodium Bicarbonate with stability temperature 60°C is used in confectionery manufacturing,where it maintains leavening potency during controlled heating processes. Low Moisture ≤0.2%:Food Grade Sodium Bicarbonate with low moisture content ≤0.2% is used in powdered drink mixes,where it prevents caking and enhances product shelf life. Alkalinity ≥27%:Food Grade Sodium Bicarbonate with alkalinity ≥27% is used in processed cheese production,where it optimizes pH adjustment and improves cheese meltability. Bulk Density 1.1 g/cm³:Food Grade Sodium Bicarbonate with bulk density 1.1 g/cm³ is used in spice blends,where it enables easy blending and uniform distribution. Heavy Metal Content <1 ppm:Food Grade Sodium Bicarbonate with heavy metal content less than 1 ppm is used in infant food formulations,where it ensures safety and compliance with regulatory standards. Chloride Content ≤0.4%:Food Grade Sodium Bicarbonate with chloride content ≤0.4% is used in noodle manufacturing,where it aids dough conditioning and enhances texture without imparting a salty taste. pH 8.3 (1% solution):Food Grade Sodium Bicarbonate with pH 8.3 in a 1% solution is used in fruit and vegetable washing,where it effectively neutralizes surface acids and extends freshness. |
Competitive Food Grade Sodium Bicarbonate prices that fit your budget—flexible terms and customized quotes for every order.
For samples,pricing,or more information,please contact us at +8615380400285or mail to sales2@liwei-chem.com.
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Tel:+8615380400285
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Sodium bicarbonate,known inside our plant as baking soda,finds its way into homes,industrial halls,and food processing lines every single day. We’ve poured decades into refining each batch right here at our facility and have learned there’s more to real food grade quality than just looks or a fancy label.
Every run starts with inspection of raw inputs,verifying their purity and consistency. Not every soda ash or carbon dioxide stream will make the cut in this business. We rely on steady partnerships with our upstream material suppliers,often keeping two or three vetted options so no corners get cut on the starting point. The focus isn’t only cost;it comes back to taste,leavening performance,and how our sodium bicarbonate interacts in a recipe,be it a loaf of bread or a fine confectionery coating.
At the manufacturing line,food grade differs from technical or industrial grades in the scrutiny applied all along the process. Food grade sodium bicarbonate has to pass purity checks for heavy metals,contaminants,and foreign ions. Chromium,lead,arsenic—these trace threats get measured in the single-digit parts per million. One batch outside tolerances and the entire output gets scrapped or sent for non-food rerouting.
Beyond the numbers is the gear. Stainless steel tanks,lines run daily through caustic cleanouts,and regular microbe swabbing prevent cross-contamination. We built some equipment ourselves because off-the-shelf gear can’t always meet the traceability and hygiene needs. Our operators know flour dust or poorly rinsed pipes can lead to failed shelf-life tests weeks later.
Particle size also makes a difference. Most bakers want a free-flowing,fine powder that blends in without a gritty mouthfeel. Food processors mixing up batter prefer consistent,fast-dissolving granules. Our milling and sieving steps follow a routine audit,and lab techs cross-check each lot’s median particle size—not just for marketing,but because it affects rising,mouthfeel,and rinse-down in automated mixing lines.
No batch leaves the plant without a full workup from our on-site analytical lab. We run high-pressure ion chromatography,titrations for purity,and regular surface swabs for microbial counts. Our finished lots include Certificates of Analysis that trace right back to the shift,the raw lot codes,and the precise equipment used on the run. These certificates don’t just end up in a filing cabinet—they move upstream to our food processing partners,who share them with their risk teams,retailers,or sometimes their most careful customers.
The tests don’t stop with us. Shelf-life gets checked well before an expiry approaches,so we can spot performance issues long before reaching a customer’s warehouse. Big users have even shown up for unannounced inspections,joining us for a walkthrough to confirm we keep things as clean and careful as the paperwork says.
Most requests start with a familiar set of standards—purity above 99%,loss on drying below 0.25%,low iron and chloride. As a manufacturer,we go deeper by offering two main “models”—standard fine powder for general baking use and an extra-fine for specific food and beverage applications needing rapid dissolution. Some customers in the dairy and beverage world prefer a tailored crystal for blending in sensitive pH-controlled processes;that means we control both the rate of addition and response in their formulations.
Package sizing ranges from 25-kg bags for smaller bakery operations to jumbo sacks for industrial food plants. The tough part involves sealing and pallet wrap,as moisture absorption changes flow and shelf-life. Our loading bay keeps tight humidity and temperature controls—any excess dampness,and we’re at risk for caking or failed stability tests down the line. As a precaution,every pallet marked “food grade sodium bicarbonate” includes batch numbers,production date,and a barcode scanned to our internal traceability system,just in case.
Walk the floor and you’ll see orders heading out to artisan bakeries baking rustic sourdough,massive bread producers seeking consistency loaf to loaf,cookie brands battling for perfectly golden biscuits,and soft drink facilities looking to ensure fizz stability in cans bound for supermarket shelves. Sodium bicarbonate isn’t only for leavening;our buyers in snack-food processing use it for pH adjustment in dough,specialty coatings,and color control.
Pharma companies have a spot for food grade sodium bicarbonate—a standard tablet antacid comes from the same core product if purity and handling checks pass. We run dedicated lines to ensure there’s no crossover between batches destined for food,feed,or industrial endpoints.
Some specialty uses have surprised us over the years:mushroom growers request food grade for their casing soils,citrus packers use it in wash-down applications where any agricultural dust left on fruit needs to meet food safety standards,and craft breweries rely on it for precise mineral additions in their brewing water.
In a chemical plant,the bargaining point is often price,but baking soda isn’t always baking soda. Food and feed grade gets more attention on purity,heavy metals content,and micro limits,but the real metal is in the documentation and control of the process. Industrial sodium bicarbonate sometimes shares a similar base process,but technical grades,commonly shipped for flue gas treatment or cleaning products,won’t face the same washing,filtering,or testing steps. Trace levels of byproducts,surface debris from transfer,or even detergent residues left after cleaning tanks present minimal risk for industrial use,but don’t meet the still stricter requirements of food contacts.
We’ve had prospective clients call after trying to use lower-grade soda in food processing,only to report cloudy solutions,off-odors,or even unexpected chemical byproducts once the soda encountered mild acids or heat. Even minute iron or chloride levels lead to unwanted coloration or stability failures in clear beverages. In bakery,consistency counts—powder with the wrong granulation creates uneven rise and poor mixing. For regulated food makers,traceability goes beyond a label;auditors dig through production logs,supplier history,and equipment cleaning records. That’s where working with a manufacturer rather than a reseller gives teams direct access to answers,not a shrug and a delayed phone call.
Starting with clean,safe water and controlled carbon dioxide,the reaction produces the biocarbonate crystal lattice that must be separated,washed,and dried with care. The right drying temperature preserves stability but keeps the crystalline matrix from picking up moisture that leads to caking. Every bin of in-process material sits in a designated risk zone,and plant staff wear color-coded uniforms to separate high-care food processing from peripheral activities.
Food safety certifications matter,but we don’t display HACCP,GMP,or ISO paperwork just for show. Keeping these marks active takes constant training,surprise audits,and corrective action reporting. If a supervisor flags a lot for rework after finding an out-of-range spec,it doesn’t reach packing. Our plant operates on the north side of the river,a fact known to every bakery in the region. That shop floor camaraderie,along with regular baking tests in our application lab,help us learn when a formula tweak benefits our downstream partners,or when a new process change upstream calls for a shift in our own plant.
End users—whether big industrial food companies or a local sourdough chain—appreciate delivery predictability and low breakdown rates. Moisture,packing,and transport become major hurdles—especially in humid seasons. Our ambient storage rooms get checked each shift,and drivers get trained to monitor seals and report even minor tears in packaging. Any drama at loading,such as a punctured sack,gets flagged immediately and replaced long before reaching an end user.
Modern manufacturing takes environmental impact seriously. We back up claims of clean production with third-party environmental testing on wastewater,exhaust gas,and solid waste streams. Soda ash sourcing sometimes dictates our carbon intensity—lower impact processes get preference,even if feedstock price tops technical alternatives. Local authorities occasionally inspect effluent permits or monitor for particulate drift on windy days. Years ago,a poorly designed vent led to a neighbor’s complaint about dust and we’ve since installed advanced filtering and tracks temperature/humidity on exhaust stacks.
Most buyers stick with us for the long haul not only because of guaranteed food safety but also reliability in supply. When the pandemic disrupted global shipping,clients counting on overseas delivery stocks faced shortages and scrambled for alternatives. Our regional warehouses,managed at the plant and at several independent food logistics depots,helped many bakeries and processors keep up production without missing a beat,proof that trusted local manufacturing can support supply chain resilience in trying times.
No production line runs flawlessly. Sometimes,raw material input might vary slightly in mineral content. Our in-house controls spot most such deviations before they cause a headache. Still,if a bakery reports bread failing to rise evenly or a snack manufacturer experiences patchy pH adjustment,we treat these reports seriously. Our application techs run duplicate formulations using the actual food grade sodium bicarbonate samples shipped,comparing lab data to production records and customer batch details. If a mismatch arises,we track shipment history,environmental factors in transportation,and storage practices at user facilities. Real-world troubleshooting isn’t about defending a paper spec;it’s about figuring out what actually changed and how to fix it quickly.
An example:a major processor called about sporadic dark spots in their muffin line. We coordinated a pull from their warehouse,tested incoming air and packaging at each step,and found excess humidity in an unsealed storage dock—not a problem with our sodium bicarbonate,but knowing the traceability and being able to offer clear,granular feedback helped the customer identify and eliminate risk. Our technical service team included a plant tour at their bakery,and both teams learned how certain storage conditions create risks for ingredient quality. In another case,off-flavors in a beverage production run pointed to non-food grade cleaning agents used in a soda buffer tank. These events show why tight controls in our factory only deliver value if the same discipline exists along the whole supply chain,right through the last mile to the production floor.
Recent shifts in global food regulations brought even stricter requirements. Some regions ask for almost pharmaceutical purities,and a few specialty beverage customers in East Asia want micro-sized granules for clear sodas with zero haze. Manufacturing pivots like these mean adjusting upstream filtration,more intense particle sizing,and higher-level cleanroom protocols. Training and documentation tighten alongside changes—not easy,but necessary for clients aiming for export markets.
Market demand for “clean label” foods brings its own challenge. Manufacturers tell us their end users want the fewest functional additives possible. In response,our food grade sodium bicarbonate needs to deliver maximum leavening effect without leaving a taste or trace—achievable only with extreme quality control,pure ingredients,and real accountability down the production line. Tiny variances in input sodium bicarbonate purity can lead to failed sensory panels in sensitive product launches. Our customer labs routinely test trial lots from several producers;the consistent winner tends to have the tightest control on every production step,not just those appearing on a data sheet.
Staying in touch with end users gives us knowledge that no sales pitch or neutral spec can match. Many times,we hear of application pain points before a formal complaint arrives. Bakers report subtle texture changes,beverage manufacturers see shifts in carbonation mouthfeel,and confectioners track color and finish on pastel powders. These feedback loops inform regular product improvement. Test kitchens across our customer base give our technical team real-world benchmarks no spreadsheet can match.
Down-to-earth relationships,frequent site visits,and transparent sharing of “what went wrong” stories develop trust over time. It’s the difference between a commodity trade and a partnership real enough to survive interruptions,regulatory change,or unexpected raw material trends.
End uses continue to broaden in ways we never envisioned decades ago. Clean label cakes,gluten-free foods,advanced meat alternatives,and micro-batch artisanal bakers all rely on predictable,safe sodium bicarbonate produced under tight scrutiny. Sometimes,changes upstream—new crop years,shifts in water mineral content,or even small tweaks in blending equipment—have downstream impact. Keeping a proactive technical support and application team on deck lets us diagnose and resolve these subtle shifts before they jeopardize finished products.
Partners value the ability to call their manufacturer directly,not through a web of resellers or third parties. Most problems can be traced to a very practical root—missed cleaning cycles,miscalibrated feeders,batch-to-batch granule variability,unexpected moisture swings in storage,or transport delays. Clear feedback and firsthand knowledge reduce the cycle from trouble spot to solution.
Producing food grade sodium bicarbonate at scale while keeping quality,safety,and service high never gets easier,but it builds relationships that competitors trading bulk industrial soda can’t replicate. Each container that leaves our plant delivers not only baking soda,but our promise to meet and exceed every purity,handling,and legal requirement thrown at the food and beverage world.
Inside our factory walls,tweaks,lessons,and improvements continue to shape every finished bag. Our closest partners know they can call us for granular data,practical help,and support—for yesterday’s batch,today’s pressing need,or tomorrow’s regulatory challenge. The real difference in food grade sodium bicarbonate comes from that level of direct engagement,detail-drive production,and the shared pride in every finished loaf,bottle,or snack that our work makes possible.
