Baking Powder And Salt
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What it is
Baking powder is a chemical leavening agent used in baking. It is a mixture of a base (usually sodium bicarbonate, also known as baking soda), an acid salt (such as monocalcium phosphate, sodium acid pyrophosphate, or sodium aluminum sulfate), and a filler (like cornstarch). When mixed with liquid and heated, these ingredients react to produce carbon dioxide gas, causing doughs and batters to rise.
Why it's used
Baking powder is added to baked goods to make them light and fluffy by producing gas bubbles. It is commonly found in cookies, cakes, muffins, pancakes, and quick breads. It provides a reliable and consistent rise compared to yeast, which requires fermentation time.
Health notes
Baking powder is generally recognized as safe (GRAS) by the FDA for use in food. The ingredients in baking powder are typically used in small amounts in finished food products. JECFA has evaluated some of the common acid salts used in baking powder, and EFSA has also evaluated them. Evidence does not suggest adverse health effects from consuming baking powder in typical amounts found in food.
Allergen info
Baking powder itself is not derived from any of the FDA's major allergens. However, some formulations may contain wheat starch as a filler, which would make it not gluten-free. Always check the product label for specific allergen information.