A leavening agent used in baking — it helps dough rise by releasing carbon dioxide and ammonia gas when heated. Unlike baking soda or baking powder, the ammonia fully evaporates during baking, leaving no residue or taste. It's a traditional ingredient, historically called "baker's ammonia," still used in some European biscuits and crackers. Also used as an acidity regulator in certain dairy and infant food products. Generally considered safe at the levels found in food.
This additive is authorised to be used in the following 3 food categories:
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