Ammonium Bicarbonate
The short version
'Baker's ammonia' — a leavening agent for thin, crisp baked goods that bakes away leaving no salty residue.
It's widely considered safe at the amounts used in food, so we mark it green. The Safety section below has the details.
Where it comes from
Ammonium hydrogen carbonate, historically 'baker's ammonia' or 'hartshorn' (once distilled from deer antlers). Produced today from ammonia and carbon dioxide.
How it's used
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.
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.
Physical & chemical properties
White crystalline powder with an ammoniacal odor; decomposes on heating (~36–60°C) into NH3, CO2, and water.
Regulation worldwide
Permitted in the EU, the US (GRAS), and globally.
Educational information only. Not medical or dietary advice.