Ammonium carbonates
Traditional raising agent.
- Vegan
- Yes
- Vegetarian
- Yes
What it is
A carbonate salt used primarily as a raising agent in baking and an acidity regulator.
How it is used in food
Breaks down completely into gas when heated, leaving zero salty residue, making it ideal for dry, crisp cookies.
Commonly found in- Cookies
- Crackers
- Cocoa powder
- Gingerbread
Health and safety
None in the finished food, and unusually so: it decomposes completely into ammonia, carbon dioxide and water during baking, leaving nothing behind.
No numerical acceptable intake; it is permitted at quantum satis.
Regulatory status
| Region | Status | Notes |
|---|---|---|
| Australia & New Zealand FSANZ |
Permitted | Permitted under the FSANZ Food Standards Code. |
| European Union EFSA / European Commission |
Permitted | Authorised for food use under EU regulations (Annex II). |
| United States FDA (Food and Drug Administration) |
Permitted | Authorised for food use by the FDA (often GRAS for standard additives). |
Identification on labels
- E-number
- E503
Worth knowing
Known historically as "baker's ammonia," it was originally extracted from deer antlers.
Conclusion
There is no reason to avoid ammonium carbonates in your food. This traditional raising agent decomposes entirely into carbon dioxide, water, and ammonia gas during baking, leaving zero chemical residue in dry, crisp cookies or crackers. EFSA permits its use at quantum satis because nothing remains in the finished baked product.
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Open the appEntry last reviewed 2026-07-28.
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