Rising Agents

Rising agents are substances that produce gas, causing doughs and batters to expand and become lighter in texture. They are typically chemical compounds like baking soda or baking powder, or biological agents like yeast. Chemical rising agents react when heated or mixed with liquid to release carbon dioxide gas.

Manufacturers add rising agents to baked goods to create a desirable airy and tender crumb. They are essential in products such as cakes, cookies, muffins, bread, and pancakes. Without rising agents, these foods would be dense and heavy.

Common chemical rising 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 baked goods. International bodies like JECFA have evaluated many food additives, including some used as rising agents, and established safety guidelines. Evidence does not suggest adverse health effects from typical dietary intake.