Tag: Baker s ammonia

According to the U.S. Food and Drug Administration (FDA), food-grade ammonium bicarbonate is generally recognized as safe (GRAS) for use in baked goods. The body's reaction to this compound depends heavily on the form, quantity, and route of exposure, with food applications being low-risk, while industrial exposure poses more significant health concerns.

For centuries, bakers have used a leavening agent known as "baker's ammonia" to achieve extra crisp and airy results. Today, that very same functional compound, a food-grade ammonium phosphate, is purposefully added to many commercial cookies to achieve a signature light and porous texture.

Ammonia bicarbonate, also known as baker's ammonia, is classified as Generally Recognized as Safe (GRAS) by the FDA for its intended food uses, yet improper handling in concentrated forms can cause significant health issues. Understanding the potential side effects is critical for safe use, especially in industrial or occupational settings.

While the word 'ammonia' often brings household cleaners to mind, this chemical compound is also present in many foods. Both naturally occurring ammonia and food-grade ammonium compounds are found in various items, from aged cheese to baked goods. Knowing the difference is key to understanding what you eat.