Leavening Additives

2 FDA-listed leavening substances — safety ratings, regulatory status, adverse event data.

Source: U.S. FDA EAFUS

All Flavoring2391 Other275 Emulsifier67 Colorant62 Nutrient29 Stabilizer17 Solvent14 Sweetener11 Antioxidant10 Lubricant8 Acidity-regulator5 Dough-conditioner3 Sequestrant2 Leavening2 Firming-agent2

Showing 1–2 of 2 leavening additives

Safe

Baker's Yeast Protein

Leavening

Baker's Yeast Protein is a protein-derived leavening agent produced from baker's yeast (Saccharomyces cerevisiae). It functions as a leavening agent in food products to promote rising and texture development during baking.

CAS 977014-13-3View

Safe

Calcium Bromate

Leavening

Calcium bromate is a leavening agent and dough strengthener used in baking to improve bread quality and texture. It functions by oxidizing gluten proteins, enhancing dough elasticity and gas retention during fermentation and baking.

CAS 10102-75-7View

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