Ammonium Bicarbonate is a food additive which has been in use since a long time for its leavening properties. It is a white crystalline powder used mainly as a raising agent in baked products. It releases gas and, at the same time, increases batter and dough volume for baked goods. At first, it was made from the ground antlers of reindeer. It is obtained by combining carbon dioxide with ammonia and on degradation it results in carbon dioxide, water, and ammonia. It is less used now-a-days as baking powder is more preferred than Ammonium bicarbonate as its safer and yield better results.
Store always in a cool place and away from strong oxidants (like carbon dioxide, hydrogen peroxide), strong bases and acids (like potassium hydroxide, sodium hydroxide, hydrogen chloride, and sulphuric acid).
Breathing ammonium bicarbonate can cause irritation to the nose, throat, and lungs leading to coughing, wheezing and shortness of breath. However, on repeated exposure, bronchitis may develop accompanied by cough and shortness of breath.(1) Contact with eyes or skin may also result in irritation.(2)
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