Ammonium Bicarbonate

Ammonium bicarbonate is an inorganic salt produced by reacting ammonia with carbon dioxide and water, serving as a heat-activated leavening agent that decomposes into ammonia, CO2, and water leaving no residue. In the food industry, it provides superior lift in low-moisture baked goods where complete volatilization prevents aftertaste, ideal for delicate textures requiring maximum volume without acidic components.

Food Industry Applications

• Baked goods: Decomposes during baking to release CO2, ammonia, and water vapor for exceptional lift and open crumb structure in cookies, crackers, and biscuits, especially effective in low-water doughs where sodium bicarbonate leaves alkaline residue causing bitterness.

• Confectionery: Creates ultra-light, airy texture in marshmallows, gingerbread cookies, and meringues by providing clean, residue-free gas expansion during low-temperature baking, avoiding flavor interference or texture collapse.

• Crackers and flatbreads: Delivers precise volume control and characteristic flaky layers in soda crackers, matzos, and lavash, producing crisp texture through even gas distribution without surface darkening or sodium buildup.

• Cookies: Enables thin, crisp sugar cookies, shortbreads, and ginger snaps with maximum spread, light golden color, and delicate crunch, volatilizing completely to eliminate aftertaste in high-fat, low-moisture formulas.

• Frozen doughs: Retains full leavening power through freeze-thaw cycles and cold storage for bakery products like biscuits and scones, releasing maximum gas during final high-heat baking for optimal rise without activity loss.

Other Industry Applications

In cosmetics, acts as foaming agent in bath bombs creating vigorous fizz; in personal care, serves as hair volumizer in shampoos by swelling fibers; in agriculture, provides slow-release nitrogen source in fertilizers; in pharmaceuticals, used as effervescent base in antacid tablets.