Comparing E297 - Fumaric acid vs E500II - Sodium bicarbonate
Overview
Synonyms
Products
Found in 3,925 products
Found in 36,658 products
Search rank & volume
Awareness score
Search volume over time
Interest over time for 3 keywords in U.S. during the last 10 years.
Interest over time for 6 keywords in U.S. during the last 10 years.
Popular questions
Is fumaric acid bad for you?
No—at the small amounts used in foods it’s not considered harmful; very high intakes may irritate the stomach or teeth due to its acidity.
Is fumaric acid safe in food?
Yes; it’s an approved food acidulant (e.g., GRAS in the U.S.) and EFSA has found no safety concern at authorized uses and levels.
Is fumaric acid vegan?
Yes; it’s typically made synthetically or by microbial fermentation and does not require animal-derived ingredients.
What is fumaric acid in food?
An acidulant that adds tartness, controls pH, and functions as a slow-dissolving leavening acid—commonly used in beverages, confections, and tortillas to improve flavor and shelf life.
What is fumaric acid made from?
Commercially it’s produced by isomerizing maleic anhydride/maleic acid (petrochemical route) or by fermenting sugars with fungi such as Rhizopus; it also occurs naturally in small amounts in some plants and fungi.
What does baking soda do?
It’s a leavening agent (sodium bicarbonate) that releases carbon dioxide when it reacts with acids, helping batters and doughs rise. It also raises pH, which can enhance browning and mellow acidity.
What's the difference between baking soda and baking powder?
Baking soda is pure sodium bicarbonate and needs an added acid to work; baking powder contains sodium bicarbonate plus acidic salts and usually starch. Most baking powders are double-acting, releasing gas when wet and again when heated.
Can i use baking soda instead of baking powder?
Yes—if you add an acid: for each 1 tsp baking powder, use about 1/4 tsp baking soda plus 1/2 tsp cream of tartar (or an equivalent acidic ingredient like lemon juice, yogurt, or buttermilk). Adjust liquids if using acidic liquids so the batter isn’t too wet.
Does baking soda go bad?
It doesn’t spoil, but it can lose leavening power after opening, especially if exposed to moisture or odors. For baking, replace about every 6 months after opening or test by adding some to vinegar/hot water—vigorous fizz means it’s still active.
Can i use baking powder instead of baking soda?
Often, yes: use roughly 3 times as much baking powder as baking soda (1 tsp soda ≈ 3 tsp powder). Because powder already includes acid and starch, reduce other acidic ingredients if needed, and expect slight changes in flavor or texture.