Added To Improve Baking
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What it is
Leavening agents are substances used to produce gas in doughs and batters, making baked goods lighter and softer. They can be chemical compounds, like baking soda or baking powder, or biological agents, like yeast. Chemical leaveners react with moisture and heat to create carbon dioxide gas.
Why it's used
Manufacturers add leavening agents to improve the texture and volume of baked goods. They are essential in products like bread, cakes, cookies, and muffins. Common examples include baking soda (sodium bicarbonate) and baking powder, which contain both an acid and a base.
Health notes
Baking soda (sodium bicarbonate) is Generally Recognized As Safe (GRAS) by the FDA for use as a food additive. It is used in small amounts in many foods. JECFA has evaluated sodium bicarbonate and established an Acceptable Daily Intake. Some individuals may experience mild digestive upset if they consume large amounts.
Allergen info
Not a major allergen.