Sodium Bicarbonate (E 500(ii))

Last reviewed October 19, 2026

In plain words: Sodium bicarbonate (E 500(ii)) is baking soda. It releases carbon dioxide when heated or mixed with acid, so dough rises, and it also buffers acidity.

What the evidence review says

Sodium bicarbonate is baking soda, which helps dough rise. FDA and JECFA evaluations found no notable concern at food-use levels. It does add sodium. Problems reported with very large medicinal or misuse amounts are a different exposure from baking.

No notable concern at food-use levels in FDA and JECFA evaluations. It does add sodium. Very large medicinal or misuse intakes, especially with impaired breathing or kidney function, can disturb acid-base balance; that is not the exposure from leavening. SCOGS noted that people with normal respiration and kidney function excrete large bicarbonate loads efficiently.

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This page is for general education. It is not medical advice and does not replace advice from your doctor, pediatrician, allergist or registered dietitian. Research changes; we review these pages when new evidence or rules come out. Last reviewed October 19, 2026.