How does the granulation of baking soda affect its use?


I saw on the side of a box of baking soda meant for refrigerators that it shouldn’t be used for cooking because of its granulation. But how would that change its use?

In: Chemistry

Food grade baking soda is a finer powder (~70microns) than refrigerator baking soda. The larger grains of refrigerator baking soda may affect the taste of your food if used for cooking – pockets of higher concentration, more difficult to dissolve, etc…