Non-aluminum

Non-aluminum baking powder is a leavening agent used in baking. It is a mixture of an acid salt and a base, typically sodium bicarbonate, but without any aluminum-containing compounds. It works by releasing carbon dioxide gas when mixed with liquid and heated, causing doughs and batters to rise.

Manufacturers add non-aluminum baking powder to baked goods like cakes, cookies, and muffins to make them light and fluffy. It is a common alternative for those who wish to avoid ingredients containing aluminum. It is frequently found in cookies, cake mixes, and biscuit mixes.

In the U.S., baking powder is generally recognized as safe (GRAS) by the FDA when used as intended. The primary components, such as sodium bicarbonate and various acid salts (like cream of tartar or monocalcium phosphate), have been evaluated by regulatory bodies. JECFA has evaluated some components and established acceptable daily intakes. While generally considered safe, excessive intake of any leavening agent is not recommended.