Ammonium carbonates

Ammonium carbonates are raising agents used primarily in traditional biscuit and wafer production. The group includes ammonium carbonate and ammonium bicarbonate, historically known as baker''s ammonia — among the earliest chemical leavening agents used before sodium bicarbonate became standard. When heated above approximately 60°C, they decompose completely into carbon dioxide, water, and ammonia gas, all of which evaporate during baking, leaving no residue in the finished product.

JECFA evaluated ammonium carbonates in 1975 and did not establish a numerical ADI, as complete decomposition during baking means there is no meaningful residual exposure in properly baked products. The safety of ammonium carbonates is therefore intrinsically linked to correct baking: in a properly baked product, no ammonia remains and the leavening action is equivalent to baking powder.

Ammonium carbonates are approved in the EU (E503), the United States (GRAS), and most global markets. They are particularly associated with Scandinavian and Central European biscuit traditions — products like speculoos and certain crackers may still use baker''s ammonia. Consumers may occasionally detect an ammonia smell in underbaked or dense baked goods, which signals incomplete decomposition. For properly baked products, there is no safety concern and no residual taste.