E500

E500 is the food additive code for Sodium Carbonates, a group of alkaline sodium salts used mainly as raising agents, acidity regulators, and processing aids in food.
E500 includes E500(i) Sodium Carbonate and E500(ii) Sodium Hydrogen Carbonate, and E500 is widely used in bakery and confectionery to release carbon dioxide and improve texture.
E500 is valued for reliable leavening performance, buffering capacity, and broad compatibility, but E500 use levels must be controlled to avoid alkaline taste and undesired browning effects in sensitive products.

CAS Number: 497-19-8 (Sodium Carbonate) / 144-55-8 (Sodium Hydrogen Carbonate)
EC Number: 207-838-8 (Sodium Carbonate) / 205-633-8 (Sodium Hydrogen Carbonate)
Molecular Formula: Na2CO3 (Sodium Carbonate) / NaHCO3 (Sodium Hydrogen Carbonate)
Molecular Weight: 105.99 g/mol (Na2CO3) / 84.01 g/mol (NaHCO3)

Synonyms: E500, Sodium Carbonates, E500(i) Sodium Carbonate, E500(ii) Sodium Bicarbonate, Sodium Hydrogen Carbonate, Baking Soda, Bicarbonate of Soda, Soda Ash (sodium carbonate), Sodium Carbonate Food Grade, Sodium Bicarbonate Food Grade, Leavening Agent E500, Alkalinity Regulator E500, E500, E 500, E-500, INS 500, INS-500, E500 (Food Additive), E500 (Acidity Regulator), E500 (Raising Agent), E500 (Leavening Agent), Sodium Carbonates, Sodium carbonates, Sodium Carbonate (food additive group), Sodium Carbonates (E500), E500 (Sodium Carbonates), Sodium Hydrogen Carbonate, Sodium Bicarbonate, Sodium bicarbonate, Sodium Hydrogencarbonate (spelling variant), Sodium Bicarb (common), Baking Soda, Baking soda, Bicarbonate of Soda, Bicarbonate of soda, Bread Soda (common), Cooking Soda (common), NaHCO3, NaHCO₃ (format variant), Sodium Bicarbonate (E500ii), E500(ii), E500ii, E500ii (Sodium Bicarbonate), Sodium Hydrogen Carbonate (E500ii), Sodium Carbonate, Sodium carbonate, Soda Ash (common), Soda ash, Washing Soda, Washing soda, Soda Crystals (common), Soda crystals, Na2CO3, Na2CO₃ (format variant), Sodium Carbonate (E500i), E500(i), E500i, E500i (Sodium Carbonate), Sodium Carbonate (light), Sodium Carbonate (dense)

APPLICATIONS

E500 is used in baked goods as a leavening agent to release carbon dioxide and increase volume.
E500 is incorporated into cakes and muffins to improve crumb structure and softness.
E500 is used in cookies and biscuits to enhance spread and create a crisp texture.

E500 is used in crackers to produce light texture and controlled expansion during baking.
E500 is incorporated into flatbreads to improve aeration and bite.
E500 is used in pancake and waffle mixes to provide reliable rise when combined with acids.

E500 is used in baking powders, often together with acid salts, to create balanced, controlled leavening.
E500 is incorporated into self-raising flour to support convenient home baking performance.
E500 is used in bakery premixes to standardize rise and reduce batch variability.

E500 is used in confectionery to control pH and influence texture in caramels and chewy sweets.
E500 is incorporated into cocoa and chocolate-based products to adjust alkalinity and improve color in selected systems.
E500 is used in syrup processing to help manage acidity and processing stability.

E500 is used in noodle and pasta manufacture as an alkalizing agent to create characteristic texture and color in certain products.
E500 is incorporated into alkaline noodles to improve elasticity and bite.
E500 is used in batter systems for fried foods to improve crispness and reduce oil uptake.

E500 is used in meat and seafood processing as an acidity regulator to improve water binding and texture in compatible formulations.
E500 is incorporated into brines and marinades to adjust pH and improve processing performance.
E500 is used in surimi and restructured seafood systems to support gel formation and stability.

E500 is used in beverage applications as a buffering agent to control acidity in compatible systems.
E500 is incorporated into effervescent tablets and powders to generate carbon dioxide with acid components.
E500 is used in sparkling confectionery and popping effects where controlled CO2 release is part of the sensory profile.

E500 is used in some food processing as a cleaning and neutralizing aid in CIP systems when food-grade materials are required.
E500 is incorporated into process water treatment to adjust alkalinity in compatible food operations.
E500 is used in processing aids where pH control supports product stability and process efficiency.

E500 is used in dairy processing in some applications as a pH adjuster where permitted and appropriate.
E500 is incorporated into processed cheese systems to support pH management and melt behavior in compatible formulations.
E500 is used in whipped systems to influence foam stability under controlled conditions.

E500 is used in snack seasoning and coating systems to influence flavor release and browning reactions in heated processes.
E500 is incorporated into spice blends where slight alkalinity helps achieve specific taste profiles.
E500 is valued because E500 provides reliable leavening and buffering performance across many food categories when correctly balanced with acids and processing conditions.

E500 is used as Sodium Carbonates as a leavening agent in bakery products.
E500 releases carbon dioxide when reacting with acids, helping doughs and batters rise.
E500 supports volume development and lighter texture in cakes, biscuits, and breads.

E500 is used in baking powder systems as the alkaline component paired with acid salts.
E500 helps generate controlled gas release during mixing and baking.
E500 supports consistent rise and predictable crumb structure in industrial baking.

E500 is used in biscuits and cookies to improve spread and crispness.
E500 helps create porous texture and a clean bite in low-moisture baked goods.
E500 supports rapid leavening without fermentation in cookie manufacturing.

E500 is used in crackers to increase porosity and reduce dense texture.
E500 helps create a lighter, more brittle structure in baked snacks.
E500 supports consistent thickness and snap in cracker production.

E500 is used in cakes and sponge products to support aeration when balanced with acids.
E500 helps increase batter lift and crumb openness in baked cakes.
E500 supports consistent height and softness in packaged cake production.

E500 is used in pancakes and waffles as a leavening component in mixes.
E500 helps produce light texture and uniform browning when formulated properly.
E500 supports convenient “just add water” breakfast mixes.

E500 is used in dough conditioners to adjust pH and influence gluten behavior in some systems.
E500 supports dough handling by modifying acidity and buffering.
E500 helps improve machinability in certain bakery processes.

E500 is used in pretzel production to create characteristic surface browning in alkaline dipping.
E500 supports Maillard browning by raising surface pH before baking.
E500 helps deliver classic pretzel color and flavor in controlled processes.

E500 is used in noodle and pasta manufacturing for alkaline noodle systems in some regions.
E500 supports firm bite and springy texture by increasing alkalinity.
E500 helps maintain consistent dough characteristics in alkaline noodle products.

E500 is used in cocoa and chocolate processing as an alkalizing agent for pH adjustment.
E500 helps reduce acidity and darken cocoa color in some formulations.
E500 supports improved dispersibility of cocoa powders in beverage mixes.

E500 is used in confectionery syrups to control pH and influence caramelization in some processes.
E500 supports controlled browning reactions and flavor development.
E500 helps manage acid balance in heated sugar solutions.

E500 is used in soft candy and gummy processing to adjust acidity and texture in certain systems.
E500 supports gel setting behavior by shifting pH when compatible.
E500 helps tune sourness and flavor perception in confectionery products.

E500 is used in effervescent tablets and drink powders with acids to generate CO2.
E500 supports fizzing action when dissolved in water.
E500 helps create controlled effervescence in vitamin and beverage products.

E500 is used as an acidity regulator in processed foods to maintain stable pH.
E500 supports consistent taste and preservation conditions in formulated products.
E500 helps neutralize excess acidity in sauces and prepared foods.

E500 is used in cheese making and dairy processing in limited contexts for pH adjustment.
E500 supports neutralization of acidity in certain dairy ingredient steps.
E500 helps stabilize processing conditions when controlled buffering is needed.

E500 is used in beverage processing as a buffering agent in some formulations.
E500 supports stabilization of acidity in flavored syrups and concentrates.
E500 helps maintain consistent carbonation behavior in certain drinks.

E500 is used in meat processing as a pH and water-binding aid in some systems.
E500 supports improved moisture retention in processed meats when properly dosed.
E500 helps improve texture and yield in selected meat formulations.

DESCRIPTION

E500 refers to sodium carbonate and sodium hydrogen carbonate used as food additives, and E500 is most commonly associated with baking soda as E500(ii).
E500 releases carbon dioxide when heated or when reacting with acids, and this gas generation creates expansion and light texture in baked goods and effervescent products.
E500 raises pH and provides buffering, so E500 must be balanced with acidic ingredients to avoid soapy taste and undesirable color changes.

E500(i) Sodium Carbonate is more strongly alkaline and is often used in specific applications such as alkaline noodles and some processing aids.
E500(ii) Sodium Hydrogen Carbonate is milder and is widely used in baking, effervescence, and acidity regulation across many foods.
E500 performance depends on particle size, moisture content, recipe acidity, and baking temperature, so formulation optimization is recommended.

E500 should be stored in tightly closed containers in a cool, dry place because E500 can absorb moisture and lose reactivity over time.
E500 reacts with acids, so E500 should be kept away from acidic vapors and incompatible ingredients during storage.
E500 should be used according to applicable food additive regulations and good manufacturing practices for the target market.

E500 is the food additive designation for Sodium Carbonates, including sodium carbonate and sodium bicarbonate depending on labeling context.
E500 is typically supplied as a white, odorless powder or crystalline material.
E500 provides alkalinity and buffering capacity by releasing carbonate and bicarbonate species in water.

E500 reacts with acids to release carbon dioxide gas, which makes E500 useful for leavening and effervescence.
E500 solutions are alkaline and can increase pH significantly depending on concentration.
E500 alkalinity influences browning reactions and flavor development in baked goods.

PROPERTIES

Common Name: E500 (Sodium Carbonates)
Components: E500(i) Sodium Carbonate (Na2CO3) and E500(ii) Sodium Hydrogen Carbonate (NaHCO3)
Appearance: White crystalline powder
Odor: Odorless
Solubility: Soluble in water
pH: Alkaline in aqueous solution (stronger for sodium carbonate than sodium bicarbonate)
Function: Raising agent, acidity regulator, buffer, processing aid
Gas Release: Releases CO2 with heat and/or acids (key for leavening and effervescence)
Thermal Behavior: Sodium bicarbonate decomposes on heating to release CO2; sodium carbonate is more thermally stable
Hygroscopicity: Can absorb moisture; caking possible in humid environments
Stability: Stable under dry storage; loses effectiveness if exposed to moisture and acids
Storage Temperature: 15–25°C, dry, tightly closed
Shelf Life: Typically 24–48 months in original sealed packaging (supplier dependent)

FIRST AID

Inhalation:
Move to fresh air if dust is inhaled.
Seek medical attention if respiratory irritation persists.
Avoid breathing dust during handling and powder transfer.

Skin Contact:
Wash with soap and water after contact.
Seek medical advice if irritation develops or persists, especially with repeated exposure.
Remove contaminated clothing and wash before reuse.

Eye Contact:
Rinse cautiously with water for several minutes.
Remove contact lenses if present and easy to do, then continue rinsing.
Seek medical attention if irritation persists.

Ingestion:
Rinse mouth with water.
Seek medical attention if discomfort occurs or if a large amount is swallowed.
Never give anything by mouth to an unconscious person.

Note to Physicians:
Treat symptomatically.
Consider gastrointestinal irritation and alkalinity effects in significant ingestion.
Provide supportive care based on exposure route and symptoms.

HANDLING AND STORAGE

Handling:
Use appropriate PPE including gloves and safety glasses, and use dust protection as needed.
Avoid generating dust and avoid inhalation of fine powder.
Wash hands after handling and before eating, drinking, or smoking.

Ventilation:
Use local exhaust or general ventilation where dust may be generated.
Maintain good airflow during weighing, charging, and blending operations.
Minimize airborne particulate accumulation in enclosed areas.

Storage:
Store in tightly closed containers in a cool, dry place.
Protect from moisture to prevent caking and loss of reactivity.
Keep away from acids and acidic vapors to prevent premature CO2 release.

Spill and Leak Procedures:
Avoid dust generation and sweep or vacuum using suitable equipment.
Collect spilled material into suitable containers for disposal according to local regulations.
Clean residues with water if needed while preventing slippery surfaces.

Handling Precautions:
Balance E500 with acidic ingredients in formulations to prevent alkaline taste and to achieve controlled leavening.
Use appropriate granulation and mixing to ensure uniform distribution in dry mixes.
Rotate stock using FIFO practices to maintain consistent performance and reactivity.