Sweater sauces, marmalades, jams and compotes
Characteristic acidity of the tomato sauce, can be hidden by adding a pinch of sugar. Even simpler is that in a sauce is added at the end of the cooking a pinch (or according to the taste) of sodium bicarbonate.
Similarly, excess acidity in the home-cooked marmalade, jam or compotes could be neutralized by adding a pinch (or more if desired) of baking soda at the end of cooking.
In tomato sauce, add at the end of the cooking a pinch (1-2 grams) of baking soda.
In the marmalade, jam or compote at the end of cooking add the pinch (1-2 grams) of baking soda (or according to the taste).
Preparation of refreshing sparkling drinks
Sodium bicarbonate is ideal for the preparation of refreshing soft drinks and it simultaneously neutralize the excessive acid taste.
Add half a teaspoon of baking soda add in a glass of fruit juice or lemonade.