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E503Fine

Ammonium carbonates (baker's ammonia)

Group: Acidity regulators

Harm level1 of 5No concern

In plain words

Ammonium carbonates, known as baker's ammonia or hartshorn, are an old raising agent for flat baked goods. They break down into gases during baking and are used mainly in gingerbread, biscuits and crackers.

Where you find it: gingerbread, thin biscuits

Our recommendation

No need to avoid it.

Possible risks and effects

  • No relevant risk known at normal intake.

For experts

Covers ammonium carbonate and ammonium hydrogen carbonate, which decompose on heating into ammonia, carbon dioxide and water. Suited to dry, flat products from which ammonia escapes; only traces remain and they are authorised in the EU at quantum satis.

Check another E-number

More from this group

E338Phosphoric acidE339Sodium phosphatesE340Potassium phosphatesE341Calcium phosphatesE450DiphosphatesE451TriphosphatesE452PolyphosphatesE325Sodium lactate

This information is educational and based on EFSA assessments and available studies; it does not replace medical advice. With allergies, intolerances or illness, follow your doctor’s advice.