Comparing E500II - Sodium bicarbonate vs E503II - Ammonium hydrogen carbonate
Overview
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Found in 36,658 products
Found in 3,466 products
Search rank & volume
Awareness score
Search volume over time
Interest over time for 6 keywords in U.S. during the last 10 years.
Interest over time for 6 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.
Is ammonium bicarbonate bad for you?
At normal food-use levels, ammonium bicarbonate (E503ii) isn’t considered harmful and decomposes during baking into carbon dioxide and ammonia that largely dissipate. High ammonia vapors can irritate eyes and airways, so thorough baking prevents residual odor or taste.
Is ammonium bicarbonate safe in food?
Yes—it's permitted as a leavening agent in many countries (GRAS in the U.S. and authorized in the EU as E503ii) when used under good manufacturing practice, and proper baking drives off residual ammonia.
What is ammonium bicarbonate in food?
Ammonium bicarbonate (ammonium hydrogen carbonate, “baker’s ammonia”) is a leavening agent used mainly in low-moisture baked goods. When heated, it releases carbon dioxide and ammonia to aerate dough and create a crisp texture.
How to make ammonium bicarbonate buffer?
Dissolve the needed amount in water (e.g., 7.9 g per liter for 0.1 M) and adjust to about pH 8 with ammonium hydroxide or dilute acid if required. Prepare fresh and keep cool, as it slowly decomposes and loses CO2/ammonia over time.
What is ammonium bicarbonate used for?
Primarily as a leavening agent for cookies, crackers, and traditional biscuits/gingerbread to achieve a dry, crisp texture. It’s also used as a pH control/buffering agent in some food and laboratory applications.