Leavening System

A leavening system is a combination of ingredients used to make baked goods rise and become light and fluffy. It typically includes an acid (like cream of tartar or baking soda) and a base (like baking soda or baking powder). When combined with moisture and heat, these ingredients create carbon dioxide gas, which causes the dough or batter to expand.

Manufacturers use leavening systems to improve the texture and volume of baked goods like breads, cakes, cookies, and pastries. They are essential for creating the airy crumb structure consumers expect in many baked products. Leavening systems are also found in some processed foods like frozen breakfast items and batters.

Leavening agents like baking soda (sodium bicarbonate) and baking powder are generally recognized as safe (GRAS) by the FDA when used as intended. These ingredients are consumed in small amounts as part of food. JECFA has evaluated various leavening agents and established acceptable daily intakes where appropriate. While generally safe, excessive intake of baking soda could lead to electrolyte imbalances.