Re: What does the addition of baking soda to carmalized sugar do?

Hello, Paula.  I'm glad that you recognize that there is science in 
food formulating.  

When you add baking soda - or sodium bicarbonate -to the heated sugar 
mixture, chemically it is reacting the same as it does in baked goods.  It 
releases carbon dioxide gas.  In the confection, the bubbles of carbon 
dioxide serve two related purposes:

1)  The carbon dioxide bubbles are surrounded by a network of the 
    carmelized sugar which then rapidly sets in place.  If your peanut 
    brittle didn't contain all of these tiny bubbles to "break up" the     
    glassine confection, the brittle would not be brittle - it would be    
    rock hard.  The more bubbles, the more brittle the texture.
2)  When you aerate anything, the color lightens (ie. beating egg     yolks 
    changes them to a lighter yellow).  Though secondary in importance to  
    its texturizing role, the addition of baking soda to the confection is 
    also used to control the product's end color and opacity.


Carol Crouse
Food Technologist
The Food Chain Ltd.
New Brunswick, Canada