Ammonium Bicarbonate And Soy Lecithin
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What it is
Ammonium bicarbonate is a salt that acts as a leavening agent, producing carbon dioxide when heated. It is commonly used in baking, particularly for cookies and crackers, to create a light and airy texture. Soy lecithin is a fat derived from soybeans, used as an emulsifier to help mix oil and water-based ingredients.
Why it's used
Ammonium bicarbonate is used as a leavening agent in baked goods like cookies and crackers, providing a crisp texture. Soy lecithin acts as an emulsifier, helping to create smooth textures and prevent separation in products like sauces, dressings, and baked goods. Together, they can improve the texture and consistency of processed foods.
Health notes
Ammonium bicarbonate is generally recognized as safe (GRAS) by the FDA for use as a food additive. Soy lecithin is also GRAS. Neither ingredient has specific FDA upper intake limits. The Joint FAO/WHO Expert Committee on Food Additives (JECFA) has evaluated both substances. Evidence does not suggest adverse health effects from typical dietary intake of these ingredients.
Allergen info
Soy lecithin is derived from soy, which is one of the 9 FDA major allergens. Ammonium bicarbonate is not derived from any of the major allergens.