Comparing E500II - Sodium bicarbonate vs E503I - Ammonium carbonate

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Overview

E500II - Sodium bicarbonate

Sodium bicarbonate (E500ii), better known as baking soda, is a white, crystalline powder used to help doughs and batters rise and to control acidity in foods. It releases carbon dioxide gas when heated or when it reacts with acids, creating light and airy textures in baked goods. It is widely permitted in the U.S. and EU and has a long record of safe use in food.

E503I - Ammonium carbonate

Ammonium carbonate (E503i) is a classic leavening agent, often called baker’s ammonia. It releases gases during baking that puff and crisp thin, dry baked goods like crackers and cookies, without leaving a salty or soapy taste. It is part of the broader E503 group alongside ammonium hydrogen carbonate (E503ii), and is widely used in traditional European recipes for its clean, crisp lift.

Synonyms

E500ii

Sodium hydrogen carbonate

Sodium bicarbonate

sodium acid carbonate

Bicarbonate of soda

baking soda

E503i

Ammonium carbonate

Functions

acidity regulator raising agent

Origins

Products

Found in 36,658 products

Found in 103 products

Search rank & volume

#1297.4K / mo🇺🇸U.S.

#1736.4K / mo🇺🇸U.S.

Awareness score

×1.19

normal

×8.71

over-aware

Search volume over time

Interest over time for 6 keywords in U.S. during the last 10 years.

Interest over time for 2 keywords in U.S. during the last 10 years.

Popular questions

What does baking soda do?
It’s a leavening agent (sodium bicarbonate) that releases carbon dioxide when it reacts with acids, helping batters and doughs rise. It also raises pH, which can enhance browning and mellow acidity.
What's the difference between baking soda and baking powder?
Baking soda is pure sodium bicarbonate and needs an added acid to work; baking powder contains sodium bicarbonate plus acidic salts and usually starch. Most baking powders are double-acting, releasing gas when wet and again when heated.
Can i use baking soda instead of baking powder?
Yes—if you add an acid: for each 1 tsp baking powder, use about 1/4 tsp baking soda plus 1/2 tsp cream of tartar (or an equivalent acidic ingredient like lemon juice, yogurt, or buttermilk). Adjust liquids if using acidic liquids so the batter isn’t too wet.
Does baking soda go bad?
It doesn’t spoil, but it can lose leavening power after opening, especially if exposed to moisture or odors. For baking, replace about every 6 months after opening or test by adding some to vinegar/hot water—vigorous fizz means it’s still active.
Can i use baking powder instead of baking soda?
Often, yes: use roughly 3 times as much baking powder as baking soda (1 tsp soda ≈ 3 tsp powder). Because powder already includes acid and starch, reduce other acidic ingredients if needed, and expect slight changes in flavor or texture.