Double-acting Leavening Agent

A double-acting leavening agent is a mixture of two or more chemical compounds that produce carbon dioxide gas at different times during the baking process. Typically, it contains an acid and a base that react when moistened and then again when heated. These are often found in baking powders.

Manufacturers add double-acting leavening agents to baked goods to make them rise and become light and fluffy. They are commonly found in cakes, cookies, muffins, and quick breads. The dual action ensures a good rise both during mixing and during baking.

Double-acting leavening agents are generally recognized as safe (GRAS) by the FDA when used as intended. The components are typically common food ingredients like baking soda (sodium bicarbonate) and various food-grade acids (such as cream of tartar, sodium aluminum sulfate, or monocalcium phosphate). JECFA and EFSA have evaluated many of these individual components. No significant health concerns are associated with their typical use in food.