Just did a little digging over lunch, and came across a detailed chemical sheet from one producer of sodium bicarbonate.
http://www.chem.unep.ch/irptc/sids/OECDSIDS/Sodium bicarbonate.pdf
They mention a standard purity of >98%, with food/pharmaceutical grades >99% purity.
In a further breakdown of impurties, they list the following as potential contaminants:
Sodium carbonate <1%
Water < .5%
Chloride < .1%
Sulfate < .1%
Calcium < .1%
Nothing there of any significant concern, as all of these occur naturally in seawater.
Then as potential additives they list the following:
Calcium Distearate Ca(C18H35)2)2 < 1%
This additive is only present in certain grades. Depending on the particle size distribution and the application, calcium distearate is used sometimes to prevent anticaking (anticlogging) and to improve the free-flowing properties.
Tricalcium bis(orthophosphate) CA3(PO4)2 < 1%
This additive is only present in certain grades. Depending on the particle size distribution and the application, tricalcium bis(orthophosphate) is used sometimes to prevent anticaking (anticlogging) and to improve the freeflowing properties.
Of course, no specific mention was given as to what grades may contain an anti-caking agent.
As far as FDA approval / food grade, this is all they state:
Sodium bicarbonate is classified by the U.S. Food and Drug Administration (FDA) as a 'Generally Recognised as Safe' (GRAS) ingredient in food with no other limitation than current good manufacturing practice (FDA, 1978; FDA, 1983). In the EU it is approved as a food additive (EU, 2000) and a feed ingredient (EU, 1998).
So, I picked up the phone and called the number on the back of my Arm & Hammer bag. Straight from the horse's mouth, Church & Dwight (makers of Arm & Hammer) only manufactures one grade of sodium bicarbonate at their plant in Wyoming, and it is for both food and pharmaceutical use.
They do not add any anti-caking agents. It is just sodium bicarbonate, subject to the impurties listed above.