Technical data sheet
Samples are treated with hydrochloric acid and the liberated carbon dioxide gas is measured by thermal conductivity in a gas chromatograph (GC).
Dry baking mixes
Concentrates, premixes, dough, batter
Limit of quantitation
0.1% - 5%
GC with Thermal Conductivity Detector
Internally Developed Method
Sample size requirements
Information required by submitter
Please supply estimates
For the purpose of reporting it is assumed that all CO2 produced in this reaction is produced from sodium bicarbonate and the results are express as percent (%) sodium bicarbonate.