Sodium-Based Baking Additives

When looking at total sodium content of food, it is often assumed that sodium chloride is the sole contributor. Many other sodium containing additives are used in baking. The following is a partial list of sodium-based additives commonly found in baked products.

Calcium Disodium EDTA // sequestrant

Disodium Guanylate // flavor potentiator

Disodium Phosphate // sequestrant

Monosodium Glutamate (MSG) // flavor enhancer

Monosodium Phosphate // component of baking powder

Sodium Acid Pyrophosphate // component of baking powder and leavening agent

Sodium Acetate // general purpose additive

Sodium Aluminum Phosphate // component of baking powder

Sodium Aluminum Sulfate // component of baking powder

Sodium Ascorbate // antioxidant

Sodium Benzoate // preservative

Sodium Bicarbonate // component of baking powder

Sodium Bitartrate // leavening agent

Sodium Carbonate // general purpose additive

Sodium Carboxymethylcellulose // emulsifying agent

Sodium Carrageenan // emulsifying agent

Sodium Caseinate // emulsifying agent

Sodium Citrate // sequestrant

Sodium Gluconate // sequestrant

Sodium Hexameta Phosphate // sequestrant

Sodium Lactate // plasticizer

Sodium Pantothenate // yeast food

Sodium Propionate // preservative

Sodium Stearoyl-2-lactylate // emulsifier, dough conditioner

When determining the correct sodium reduction solution for your baking application, Cargill has the proven expertise and resources to help you arrive at solution that is best for your business.