Baking soda (sodium bicarbonate) [NaHCO3] 
Sodium hydrogen carbonate, a white water-soluble salt widely used in food and households.
Characteristics
- Its aqueous solution is mildly alkaline, with a pH near 8.3.
- Reacts with acids, releasing carbon dioxide.
- Decomposes with heat into sodium carbonate, water and carbon dioxide.
- Approved in the EU as a basic substance (Implementing Regulation (EU) 2015/2069).
Role in the preparation: In a preparation it acts as a pH adjuster (mild alkalinizing agent) and as a source of sodium and bicarbonate.
Caution: Store dry in a closed container; repeated use adds sodium to the soil, so check local regulations and soil conditions.
Sources: USDA AMS – Sodium Bicarbonate, Technical Report (Handling), 2025 · Umwelt-online – Durchführungsverordnung (EU) 2015/2069 (Natriumhydrogencarbonat, Grundstoff)
Documentary information: this is neither a recommendation for use nor a plant-protection or veterinary claim. Check your country's regulations before any use.