Ammonia-free

Ammonia-free means that a food product does not contain ammonium compounds, which are sometimes used as leavening agents. Ammonium bicarbonate and ammonium carbonate, for example, can be used to make baked goods rise. When heated, these compounds release ammonia gas, which can give baked goods a lighter texture. The term 'ammonia-free' is used by manufacturers to appeal to consumers who prefer to avoid these ingredients.

Manufacturers may label products as 'ammonia-free' to appeal to consumer preferences. These ingredients are typically used as leavening agents in baked goods like cookies, crackers, and some breads. They help create a light and airy texture in these products.

Ammonium compounds used in food are generally recognized as safe (GRAS) by the FDA when used as leavening agents. The Joint FAO/WHO Expert Committee on Food Additives (JECFA) has evaluated ammonium bicarbonate and ammonium carbonate. Concerns about ammonia's odor and taste are sometimes raised, but these are typically dissipated during baking. No specific health risks are associated with typical consumption of foods leavened with these compounds.