Comparing E450VIII - Dimagnesium diphosphate vs E500II - Sodium bicarbonate

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.