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Ammonium carbonate in the classification of food additives is called E503 and is considered an emulsifier. But besides its main function, the formula of the substance is excellent for performing tasks as an acidity regulator and stabilizer. Also, the substance is used as a baking powder, which greatly expands the range of use of such a useful supplement.
Where to use?
In addition to the name known to the general public, this additive is sometimes labeled under other names: ammonium salt of carbonic acid, or even ammonium hydrogen carbonate. Regardless of the name chosen, the physical properties remain identical.
These are colorless crystals, or white, pink or grayish granules. They have a strong ammonia flavor. The properties of a frequent ingredient in various prepared foods are explained by the artificial nature of origin.
Adding to the advantage is the fact that making a simple solution from its granules is not difficult. The solvent is usually water. But in air and other solutions, such a substance remains not very stable, for which a specific reaction is responsible.
As soon as the emulsifier is heated to a temperature of at least 18 degrees, it begins to release ammonia, which as a result generates hydrogen carbonate. But if the environment provides for an increase in temperature to 60 degrees, then the substance immediately decomposes into three separate components: carbon dioxide, ammonia and water. Because of this, under improper storage conditions, heating can become a real disaster for suppliers.
Initially, E503 was isolated only from raw materials of natural origin. Its production involved the processing of horns, animal hair and hooves, which is still considered nitrogenous raw materials.
But after the baking powder was put on stream for mass production, natural ingredients became sorely lacking to cover basic needs. Against this background, the idea was born to generate a frequent component of confectionery synthetically.
Often, the ready-to-use composition is dissolved to form a base for bakery products. It can be either cakes or bagels, or cookies with chocolate based dough.
The emulsifier is used by experts from the field of winemaking. There, the substance is positioned as a means that significantly accelerates fermentation. This option is suitable for industrial production of wines.
In addition to the food sector, the additive can often be found in pharmaceutical enterprises.
There it is added in order to make ammonia, or cough syrups, which are usually used to treat young children. Not without a stabilizer in the cosmetic industry, where it plays the role of a fixer for bright colors without losing color.
Dangers in use
The main harm that this carbonate can provoke concerns the ability of the substance to release ammonia, which not only has a pungent odor, but is also capable of provoking pulmonary disorders with a weak respiratory system. This affects people who are prone to allergies, who have a hard time tolerating strong odors, immediately starting to cough.
Experts, however, argue that baking powder is only dangerous, as it poses a threat to health in its original state. This makes the acidity regulator relatively harmful, although it is approved for use in confectionery in many countries.