Baking soda and edible soda are not the same, but they are related and often referred to as different names for the same thing in various regions.
Baking soda, also known as sodium bicarbonate (NaHCO3), is a chemical compound primarily used in baking as a leavening agent. When baking soda is mixed with acidic ingredients, such as vinegar or buttermilk, it produces carbon dioxide gas, which helps the dough or batter rise and results in a lighter texture in the final baked goods.
On the other hand, "edible soda" is a more general term that can refer to various types of alkaline substances that are safe to consume. In some regions, "edible soda" might be used interchangeably with baking soda (sodium bicarbonate), while in others, it could refer to a different compound like sodium carbonate (Na2CO3) or baking powder (which contains baking soda and an acidic ingredient).
It's essential to understand that while baking soda is safe to consume in appropriate quantities as a leavening agent in baked goods, other forms of edible soda might not be suitable for baking purposes or might have specific uses and safety considerations.
To ensure you are using the right ingredient in your recipes, it's essential to check the specific product labeling and understand the differences between the various edible soda options available in your area. When in doubt, stick to using baking soda (sodium bicarbonate) for baking purposes.