Food Additive Database
11 FDA-listed substances — safety ratings, regulatory status, adverse event data.
Aluminum Ammonium Sulfate
LeaveningAluminum ammonium sulfate is an inorganic salt compound used primarily as a leavening agent in baked goods. It functions as a chemical leavening agent that produces carbon dioxide gas, helping baked products rise, while also serving pH control and processing functions in food manufacturing.
Aluminum Sodium Sulfate
LeaveningAluminum sodium sulfate (alum) is a chemical compound used in food processing as a leavening agent, firming agent, and pH control agent. It helps baked goods rise, maintains the firmness of pickled vegetables, and stabilizes pH levels in food products.
Ammonium Bicarbonate
LeaveningAmmonium bicarbonate (NH₄HCO₃) is an inorganic salt used as a leavening agent in baked goods. It decomposes during heating to produce carbon dioxide, ammonia, and water, creating the rise and texture in cookies, crackers, and other baked products.
Ammonium Carbonate
LeaveningAmmonium carbonate is an inorganic salt used as a leavening agent in baked goods to produce carbon dioxide gas, helping dough rise. It also functions as a pH control agent in food manufacturing and is recognized as safe by the FDA.
Ammonium Hydroxide
LeaveningAmmonium hydroxide is an inorganic compound commonly used in food processing as a leavening agent, pH control agent, and surface-finishing agent. It is approved as GRAS (Generally Recognized as Safe) by the FDA and has been used in food manufacturing for decades with no reported adverse events or recalls.
Ammonium Phosphate, Monobasic
LeaveningAmmonium phosphate, monobasic (CAS 7722-76-1) is an inorganic salt compound used as a leavening agent and pH control agent in food production. It functions to help doughs and batters rise and is employed in malting and fermentation processes.
Baker's Yeast Protein
LeaveningBaker'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.
Calcium Bromate
LeaveningCalcium 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.
Potassium Bicarbonate
LeaveningPotassium bicarbonate (KHCO₃) is an inorganic salt approved as a food additive that functions primarily as a leavening agent in baked goods and other foods. It releases carbon dioxide when heated or mixed with acidic ingredients, helping products rise, while also serving as a pH control agent and nutrient supplement.
Potassium Bromate
LeaveningPotassium bromate is an inorganic salt used as a flour treating agent and dough strengthener in baking. It oxidizes gluten proteins to improve dough elasticity, gas retention, and bread volume, and is permitted as a food additive in the United States under FDA GRAS status.
Sodium Stearyl Fumarate
LeaveningSodium stearyl fumarate (CAS 4070-80-8) is a synthetic dough conditioner derived from stearic acid and fumaric acid. It functions as a leavening agent and dough strengthener in baked goods, improving texture and volume while also acting as a lubricant in food processing.