Ammonium Bicarbonate
This is what the ingredient is.
Ammonium bicarbonate is a traditional leavening agent that decomposes completely during baking, leaving no residue.
Here is why it shows up on the label.
Used in flat baked goods like cookies and crackers. Provides rapid leavening and complete decomposition.
Here is what food agencies say.
The FDA lists it as Generally Recognized as Safe. European food agencies allow it (E503). It is allowed in the US, Europe, and many other countries.
Here is what research has found.
Traditional use in baking for centuries. Decomposes to ammonia, carbon dioxide, and water when heated. No residue.
Here are a few things worth knowing.
Generally safe. Has strong ammonia odor before baking. Should only be used in thin, flat products where gas can escape.
Sources
- FDA GRAS List
- EFSA Panel on Food Additives
- Baking Science & Technology
How to read this page
We publish plain facts about this ingredient so a label is easier to read. This is not medical advice, and it is not a recommendation to buy, avoid, or use anything. For a personal health question, talk with a clinician who knows your history.