DrFeb
Health Guide

Ammonium carbonate

Ammonium Carbonate (also known as Baker's Ammonia or Hartshorn) is a chemical leavening agent. While it is not a vitamin or mineral, it plays a unique role in traditional baking. It works by releasing gas when heated, creating baked goods with a distinctively light and crisp texture. It is strictly a culinary ingredient, not a dietary supplement.
Evidence BasedDietary Supplement
Ammonium carbonate
VERIFIED SOURCE

Bio-Activity Analysis

Chemical Stability in Baking

SCIENTIFIC DATA VISUALIZATION

Y-Axis
Volatility (Effectiveness)
Leavening Agent →

Health Benefits & Sources

What It Does For You

  • Superior Texture: Provides a lighter, crispier texture than baking powder in thin cookies.
  • Traditional Baking: Essential for authentic German Lebkuchen or Scandinavian cookies.

Deep Dive

Ammonium Carbonate breaks down completely during baking. Unlike baking soda, it leaves no residual salty or metallic taste, making it ideal for delicate, crisp biscuits. However, it offers zero nutritional value and should never be eaten raw.

Natural Food Sources

Ammonium Carbonate is synthetic and does not occur naturally in food.

Where do you get the components naturally?

  • Nitrogen: Found naturally in all protein-rich foods (Meat, Beans, Nuts).
  • Carbon: Found in all organic foods (Fruits, Grains, Vegetables).

Supplementation

DO NOT SUPPLEMENT. This is a baking agent, not a health supplement.

Top Food Sources

Gingerbread Cookies
Primary usage for crispness
Speculaas
Traditional Dutch spice cookies
Springerle
German anise-flavored cookies
Catalan Coca
Thin flat cake
Wafer Cookies
Thin, crisp wafers

Frequently Asked Questions

Yes, but the texture will be denser and you may taste the baking powder. You need to use about 3x the amount of baking powder.
Historically, it was made by distilling the antlers (horns) of deer (hart). Modern versions are synthetic.
If eaten raw, yes. The ammonia gas will irritate the stomach. Once baked, the gas is gone.
Yes, the chemical itself contains no gluten. However, it is usually used in wheat-based recipes.

Safety & Side Effects

  1. Do Not Inhale: The dust is a respiratory irritant. The smell of ammonia is strong.
  2. Do Not Eat Raw: It is intended to be baked at high heat.
  3. Digestive Upset: Can cause nausea or gas if consumed in excess.
  4. GRAS Status: Safe only in small amounts used for baking.

Scientific References

  • [1]FDA Title 21 CFR 184.184.5: Ammonium Carbonate as GRAS substance.
  • [2]Baking Science & Technology (Various Authors): The chemical reaction of volatile leaveners.
  • [3]EFSA Journal: Safety assessment of ammonium carbonates as a food additive.