The Following: Leavening

Leavening refers to ingredients or processes that cause doughs and batters to rise, creating a lighter texture. This is typically achieved by producing gases like carbon dioxide, steam, or air within the food product. Common leavening agents include yeast, baking soda, baking powder, and eggs.

Manufacturers add leavening agents to baked goods and batters to improve texture and volume, making products like cakes, breads, and muffins light and airy. They are essential for creating the characteristic crumb structure in many popular foods. Leavening is also used in some processed foods like pizza crusts to achieve a desirable texture.

Leavening agents like yeast and baking soda are generally recognized as safe (GRAS) by the FDA for use in food. Baking powder, a mixture of a base and an acid, is also widely used and considered safe. These ingredients are consumed in small amounts as part of finished food products. International bodies like JECFA have evaluated many leavening agents. Evidence does not suggest adverse health effects from typical consumption of these common leavening agents.