Comparing E341 - Calcium phosphates vs E500II - Sodium bicarbonate
Overview
Synonyms
Functions
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Found in 17,598 products
Found in 36,658 products
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Search volume over time
Interest over time for 5 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
How does calcium phosphate transfection work?
DNA is mixed with calcium chloride and then added to a phosphate buffer to form fine calcium phosphate–DNA precipitates that attach to cells and are taken up (endocytosis), delivering the genetic material. This is a lab technique and not a food use of E341.
What is mono calcium phosphate?
Monocalcium phosphate [Ca(H2PO4)2], designated E341(i), is an acidic calcium phosphate used as a leavening acid and acidity regulator in baking, and it is relatively water‑soluble.
What is dibasic calcium phosphate?
Dibasic (dicalcium) phosphate [CaHPO4], E341(ii), is a sparingly water‑soluble calcium phosphate used as an anti‑caking agent, buffering agent, and mineral fortificant.
Is calcium phosphate soluble in water?
It depends on the form: monocalcium phosphate is fairly soluble, dicalcium phosphate is sparingly soluble, and tricalcium phosphate is practically insoluble.
What is di calcium phosphate?
Dicalcium phosphate (dibasic calcium phosphate, CaHPO4), E341(ii), is a low‑solubility form used in foods as an anti‑caking agent and as a calcium/phosphate fortificant.
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.