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E503Leavening agentLow concern
Ammonium Bicarbonate
In plain words
The short version
'Baker's ammonia' — a leavening agent for thin, crisp baked goods that bakes away leaving no salty residue.
Why it's green
It's widely considered safe at the amounts used in food, so we mark it green. The Safety section below has the details.
Safety profile
No ADI required. It decomposes fully during baking into ammonia, carbon dioxide, and water, leaving nothing behind. The raw powder has a sharp ammonia smell that bakes off.
The detail
Ammonium hydrogen carbonate, historically 'baker's ammonia' or 'hartshorn' (once distilled from deer antlers). Produced today from ammonia and carbon dioxide.
A leavening agent for thin, low-moisture baked goods — crackers, cookies, crispbread, and gingerbread — where it decomposes completely into gases and leaves none of the salty residue that baking soda would. Unsuitable for moist cakes, where the ammonia cannot escape and taints the flavor.
White crystalline powder with an ammoniacal odor; decomposes on heating (~36–60°C) into NH3, CO2, and water.
Permitted in the EU, the US (GRAS), and globally.
Sources
- WHO JECFA database — Ammonium hydrogen carbonate (INS 503ii) — World Health Organization / JECFA, 1982. No ADI required (ADI not specified); raising agent
- 21 CFR 184.1135 — Ammonium bicarbonate (GRAS affirmation) — U.S. eCFR / FDA, 1983. US GRAS status; made from ammonia and CO2; leavening use
- Commission Regulation (EU) No 1129/2011 — Union list of food additives (Annex II to Regulation (EC) No 1333/2008) — EUR-Lex / European Union, 2011. EU authorisation (Group I, quantum satis)
Checked against these sources on .
Educational information only. Not medical, dietary or veterinary advice. Spotted an error? Tell us.