Baking Powder

Baking powder is a dry chemical leavening agent, a mixture of a carbonate or bicarbonate, a weak acid, and a starch. When moistened and/or heated, the acid reacts with the bicarbonate to produce carbon dioxide gas. This gas creates bubbles, causing baked goods to rise.

Manufacturers add baking powder to baked goods to make them light and airy. It is commonly found in cakes, cookies, muffins, pancakes, and quick breads, where it helps the dough or batter rise during baking.

The individual components of baking powder, such as sodium bicarbonate and various phosphate or sulfate salts, are generally recognized as safe (GRAS) by the FDA for use in food. At typical intake levels, baking powder is considered safe. However, consuming very large amounts could lead to digestive upset due to its sodium content. JECFA has evaluated components like sodium bicarbonate and various phosphates and has set acceptable daily intakes or deemed them safe for use. There are no notable controversies regarding the safety of baking powder itself when used as intended.