Why Do You Put Baking Soda In Syrup?
Baking soda is added in syrup to neutralize the acidity of the syrup and prevent the sugar from crystallizing. When the pH of the syrup is too acidic, it can cause the sugar to crystalize and form a gritty texture in the syrup. By adding baking soda, the pH level is increased making the syrup slightly alkaline, which prevents the sugar crystals from forming. Additionally, baking soda helps to reduce any bitterness or sourness in the syrup and can also help to give the syrup a smooth texture.