Sodium Bicarbonate or S odium Hydrogen Carbonate is a white solid that is crystalline in nature but is also available as a fine powder. It has a slightly salty taste and is among the food additives that is approved by the European Union, identified by the initials E 500. Since it has been long known and is widely used, over the years it has appropriated for itself such names as Baking Soda, Bread Soda, Cooking Soda, and Bicarbonate of Soda. It is mainly used in cooking (baking), as a leavening agent. It reacts with acidic components in batters, releasing carbon dioxide, thereby causing expansion of the batter. This in turn forms the characteristic texture and patterns in pancakes, cakes, breads, and many other baked and fried foods. The carbon dioxide production starts only at temperatures above 80 °C. As the reaction does not occur at room temperature, batters can be allowed to stand without rising until they are heated in the oven. ...