Leavening/raising Agent

Leavening or raising agents are substances used in baking to produce gas, making dough or batter rise and become lighter and softer. Common examples include yeast, baking soda, and baking powder. They work by creating carbon dioxide gas bubbles within the food product.

Manufacturers add leavening agents to baked goods like bread, cakes, cookies, and crackers to improve their texture and volume. They are essential for creating the airy, crumbly structure that consumers expect from these products. Without them, baked goods would be dense and flat.

Leavening agents like baking soda (sodium bicarbonate) and baking powder are generally recognized as safe (GRAS) by the FDA when used as intended. They are consumed in small amounts as part of baked goods. JECFA has evaluated many leavening agents and established acceptable daily intakes where appropriate. While generally safe, excessive intake of some leavening agents could potentially cause digestive upset due to gas production.