CAS 1066-33-7 E503ii Ammonium Bicarbonate NH?HCO? Leavening Agent In Baking CAS NO.1066-33-7

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CAS 1066-33-7 E503ii Ammonium Bicarbonate Leavening Agent In Baking

 

Ammonium bicarbonate (E503ii) is a food-grade chemical compound used as a leavening agent in baking and as an acidity regulator. It is a white crystalline powder with the chemical formula NHHCO.  

 

Description:
Ammonium bicarbonate is a compound formed by the reaction of ammonia with carbon dioxide. It is commonly produced by passing carbon dioxide gas through an aqueous solution of ammonia, followed by evaporation to obtain the solid ammonium bicarbonate. It is highly soluble in water and dissociates into ammonia, carbon dioxide, and water upon heating or in the presence of acids.

 

Data Sheet:

• Chemical Name: Ammonium bicarbonate
• E Number: E503ii
• Molecular Formula: NHHCO
• Molecular Weight: 79.06 g/mol
• Appearance: White crystalline powder
• Solubility: Highly soluble in water
• pH: Alkaline (around pH 8-9 in a 1% solution)

Features:

1. Leavening Agent: Ammonium bicarbonate releases carbon dioxide gas when heated, which helps dough rise during baking. It acts as a leavening agent by producing bubbles in the dough, resulting in a lighter and more porous texture in baked goods.
2. Quick Reaction: Ammonium bicarbonate has a relatively fast reaction rate, making it suitable for applications where rapid leavening is desired.
3. Food-Grade: Ammonium bicarbonate is recognized as safe for consumption by regulatory authorities. It does not leave any harmful residues and is commonly used in baking and food manufacturing.
4. Volatile: Ammonium bicarbonate is volatile, meaning it decomposes and vaporizes during the baking process, leaving no residue behind.
5. pH Adjustment: Ammonium bicarbonate can be used as an acidity regulator to adjust the pH of certain food products, contributing to the desired taste and texture.

Applications:

1. Baking: Ammonium bicarbonate is commonly used as a leavening agent in baked goods, such as cookies, crackers, biscuits, and pastries. It provides a quick and efficient release of carbon dioxide gas, resulting in a light and crispy texture.
2. Confectionery: It is used in certain confectionery products, like gingerbread, as a leavening agent and to provide a distinctive texture.
3. Traditional and Ethnic Baking: Ammonium bicarbonate is utilized in traditional and ethnic baking recipes, particularly in European and Scandinavian cuisines, where it helps achieve a specific texture and flavor in traditional treats.
4. pH Adjustment: Ammonium bicarbonate can be used as an acidity regulator in certain food products, such as chocolate and cocoa-based products, to control pH and enhance the taste.
5. Chemical Industry: Ammonium bicarbonate finds applications in the chemical industry as a reagent in various chemical reactions and as a source of ammonia and carbon dioxide.

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