Ammonium Bicarbonate

Ammonium bicarbonate has been in use for several centuries and was made by dry distilling hair, horns, or other nitrogenous organic waste in Northern Europe. Nowadays, it's a popular leavening agent that works without the need for an acid to release CO2. It doesn't have the alkaline flavour of baking powder or soda.

INCI Name- Ammonium bicarbonate

Molecular Formulae- NH4HCO3

Alternative Names- Ammonium Hydrogencarbonate 

Purity of the ingredients- 99%

Country of Origin- India

BENEFITS AND APPLICATIONS-

• In the absence of an acid, ammonium bicarbonate is a common leavening agent that produces CO2.
• It is an excellent substitute for sodium bicarbonate, and unlike sodium bicarbonate, it does not leave behind any alkaline taste.
• It has a stabilising effect on the pH of the baked items.
• It is best suited for low-moisture items like biscuits, crackers, cookies, and waffle cones.
• It adds an extra crisp to foods like cookies and pastries.
• It's also used in firefighting equipment, cooling baths, and the production of polymers, plastics, inks, ceramics, and pigments, among other things.

HOW IT WORKS-

• It works as a leavening agent in baked goods. A leavening agent is a substance that releases gas in baked items to impart a light texture.
• It works as a colourless and odourless substitute for baking soda in some baking products.

CONCENTRATION AND SOLUBILITY-

• It is recommended that it should be used at a concentration of 5%.
• It is soluble in water and insoluble in alcohol.

HOW TO USE-

• Mix amino bicarbonate with all of the other ingredients in the food preparation.
• Toss in as much water as required.
• Set it aside to ferment for an hour.