Why is sodium bicarbonate added to some caramel recipes?

Sodium bicarbonate (also known as baking soda) is sometimes added to caramel recipes to alter the texture of the caramel. Some say that it helps to break down the sucrose molecules more effectively and prevent crystallization, resulting in a smoother, creamier caramel. Others claim that it helps to stabilize the caramel and keep it from becoming grainy or separating. The addition of sodium bicarbonate can also affect the color of the caramel, giving it a slightly darker hue. Ultimately, the effects of adding sodium bicarbonate to caramel can vary depending on the specific recipe and the desired outcome.