In food processing, sodium bicarbonate is the most widely used loosening agent, used in the production of biscuits, bread, etc., but sodium carbonate will remain after the action. Excessive use will cause the food alkalinity to be too high, resulting in a deterioration of flavor and a yellow-brown color. It is a generator of carbon dioxide in carbonated beverages; it can be compounded with alum to form alkaline baking powder, and it can also be compounded with soda ash to form civilian soda ash; it can also be used as a butter preservative. It can be used as a color preservative for fruits and vegetables in vegetable processing. Adding about 0.1%~0.2% of sodium bicarbonate when washing fruits and vegetables can stabilize the green color. When sodium bicarbonate is used as a fruit and vegetable treatment agent, it can increase the pH value of fruits and vegetables by boiling and bleaching fruits and vegetables, improve the water holding capacity of proteins, promote the softening of food tissue cells, and dissolve astringent components. In addition, it has a deodorizing effect on goat milk, and the usage amount is 0.001%~0.002%.