The chemical name for baking powder is sodium hydrogencarbonate. It has the chemical formula NaHCO₃.

It is a chemical leavening agent commonly used in baking to make bread, cakes, and other baked goods rise.

Its formula is a combination of three main components:

1. Sodium Bicarbonate (NaHCO₃): This is the primary leavening agent in baking powder. It releases carbon dioxide gas when it reacts with an acid or when exposed to heat. The gas bubbles created during baking cause the dough or batter to expand and rise, giving baked goods their light and fluffy texture.
2. Acidic Compound: Baking powder also contains an acidic compound, usually in the form of cream of tartar (potassium bitartrate, C₄H5KO₆) or sodium aluminum sulfate (NaAl(SO₄)₂). The acid reacts with the sodium bicarbonate to generate carbon dioxide gas, which leavens the dough or batter.
3. Starch: To prevent premature reactions between the sodium bicarbonate and the acidic compound, baking powder often includes a starchy filler, such as cornstarch, which acts as a buffer, keeping the other ingredients dry and stable until mixed with wet ingredients.

The most common ratio for baking powder is one part sodium bicarbonate to two parts cream of tartar or sodium aluminum sulphate, with a small amount of starch added to the mixture. This formula ensures that the leavening action is activated when the baking powder is mixed with liquid ingredients and exposed to heat during baking