Learn about the uses of ammonium carbonate in nutrition, its benefits, precautions, and where to find it. Discover how this leavening agent can enhance your baking recipes.
Ammonium carbonate is a white, crystalline powder that is commonly used in baking as a leavening agent. It is also known as baker's ammonia or hartshorn. Despite its name, it does not contain any ammonia gas but rather breaks down into ammonia, carbon dioxide, and water when heated.
Ammonium carbonate is used in certain traditional recipes to create a light and crispy texture in baked goods. It is commonly used in making cookies, crackers, and biscuits. Additionally, it is believed to have digestive properties that can help with stomach issues.
When ammonium carbonate is added to dough or batter, it releases carbon dioxide gas when heated, causing the mixture to rise and create a light and airy texture. This is especially useful in recipes that require a crisp texture, such as gingerbread cookies.
While generally recognized as safe for consumption, excessive consumption of ammonium carbonate can lead to digestive issues. It is important to use it in moderation and follow recipes carefully to avoid any adverse effects.
Ammonium carbonate can be found in specialty baking stores or online retailers. It is important to store it in a cool, dry place away from moisture to prevent it from clumping.