It is primarily based on its property of decomposing to release carbon dioxide when heated and its role in weakly alkaline regulation. In the production of biscuits, bread, and other foods, it decomposes upon heating to generate carbon dioxide gas, which forms air pockets inside the food, making the texture loose, soft, or crispy. In carbonated drinks and fruit juice beverages, it can neutralize excessive sourness to balance the taste; meanwhile, it inhibits microbial growth and extends the shelf life.
Summary
It is primarily based on its property of decomposing to release carbon dioxide when heated and its role in weakly alkaline regulation. In the production of biscuits, bread, and other foods, it decomposes upon heating to
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