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Encapsulated Sodium Bicarbonate: For a Consistently Lighter Rise
Feb 04,2026
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INNOBIO Corporation Limited, a leader in innovative food ingredients, has introduced its advanced Encapsulated Sodium Bicarbonate — a breakthrough designed to achieve consistently lighter, fluffier results in baked goods.Using proprietary microencapsulation technology, the product solves a longstanding challenge for industrial bakeries and food manufacturers by preventing premature chemical reactions that can compromise product volume and texture.
Core Technology and Benefits
Traditional sodium bicarbonate (baking soda) reacts immediately upon contact with moisture or acidic components in a dough or batter. This can lead to gas loss before or during the critical early stages of baking, resulting in denser, less voluminous final products. INNOBIO's solution applies a patented microencapsulation coating that acts as a precise barrier.
This technology provides three primary advantages:
Prevents Premature Reactions: The coating isolates the sodium bicarbonate from moisture and other ingredients until triggered by oven heat, ensuring leavening gas is released at the optimal time for maximum oven spring.
Enhances Product Stability: Encapsulation shields the ingredient from environmental factors like humidity and oxygen during storage, significantly extending shelf life and batch-to-batch consistency.
Enables Formulation Formulations: INNOBIO offers tailored grades, including a Fat-coated (F85) powder for bakery applications and a Water-soluble (H95) variant, allowing formulators to meet specific processing and final product requirements.
Application Impact: From Dough to Finished Product
In practical, this controlled-release mechanism transforms products like bread, cakes, and muffins. In bread baking, for example, encapsulated sodium bicarbonate in a baking powder blend prevents gas loss during mixing and proofing. Leavening action is preserved entirely for the baking phase, where heat melts the coating and triggers a powerful, timed release of carbon dioxide. This creates a more uniform and open crumb structure, enhancing the final loaf's volume and texture. According to INNOBIO, its microencapsulated acid-base systems can, to some extent, deliver effects similar to extended yeast fermentation in a fraction of the time.
Availability and Compliance
INNOBIO's Encapsulated Sodium Bicarbonate functions as an acidity regulator and leavening agent. The product complies with global food additive regulations, including U.S. FDA GRAS (Generally Recognized as Safe) status under regulation 184.1736. Technical documentation and application details are available directly from INNOBIO Corporation Limited.
This innovation makes a significant advance in precision leavening, giving food manufacturers unmatched control over reaction timing to produce consistently superior baked goods with excellent texture and rise.
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