Comparing E500II - Sodium bicarbonate vs E336I - Monopotassium tartrate
Overview
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Found in 36,658 products
Found in 1,580 products
Search rank & volume
Awareness score
Search volume over time
Interest over time for 6 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
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.
What does cream of tartar do?
Cream of tartar (potassium bitartrate) is a mild acid that stabilizes egg whites, helps prevent sugar crystallization, and activates baking soda for leavening.
What is cream of tartar used for?
It’s used to stabilize meringues and whipped egg whites, keep syrups and candies smooth, and provide lift in baked goods when paired with baking soda (often adding a slight tang).
Does cream of tartar go bad?
It doesn’t spoil and keeps indefinitely if stored airtight and dry, though it may clump; to check potency, mix a pinch with baking soda and hot water—vigorous fizzing means it’s still good.
What does cream of tartar do in cookies?
It provides the acid to react with baking soda for rise (as in snickerdoodles), contributing to a soft, chewy texture, subtle tang, and often a crackly surface.
How to make cream of tartar?
You generally can’t make it at home—it’s purified potassium bitartrate crystallized from wine production. For recipes, use 1 tsp lemon juice or vinegar per 1/2 tsp, or replace cream of tartar plus baking soda with about 1.5 tsp baking powder.