Bicarbonates are salts deriving from carbonic acid which contain anion.

The most remarkable one is sodium bicarbonate.

Since bicarbonates in contact with acids release carbon dioxide, they are used in chemical yeasts and in tablet or effervescent powder formulations. Sodium bicarbonate is a white coloured powder generally used to make dough rise. It is also used in dough containing fruits in order to neutralize their acidity. In elaborations such as dulce de leche, the bicarbonate helps colour and caramelize the cream.