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2. Disinfectants Critical for ensuring water safety, disinfectants eliminate or deactivate pathogens. Chlorine, chloramines, and ultraviolet (UV) light are widely used.

1. Leavening Agent One of the primary uses of sodium bicarbonate (E500) in baked goods is as a leavening agent. When mixed with an acid, it produces carbon dioxide, causing dough or batter to rise and become light and fluffy. This is essential in products like bread, cakes, and cookies, which rely on proper aeration for their texture.