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Additives are added to ensure processed food remains safe and in good condition throughout its journey from factories or industrial kitchens, to warehouses and shops, and finally to consumers. Additives are also used to modify the sensory properties of foods including taste, smell, texture and appearance.
Ammonium Bicarbonate
Ammonium bicarbonate can be used as a raw material for leavening agents such as bread and biscuits.
Sodium Bicarbonate
Sodium bicarbonate is the most widely used leavening agent and also a generator of carbon dioxide in carbonated beverages.
Sodium Carbonate
Sodium carbonate is often used as a neutralizing agent, leavening agent, and can also be used to produce monosodium glutamate.
Citric Acid
Citric acid is widely used as an acidity regulator (GB2760—2014), flavoring agent and chelating agent.
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What questions do you have about ammonium bicarbonate?
Ammonium Bicarbonate is a white powder or crystalline (sand-like) material with an Ammonia odor. It is used in baking powders and fire extinguishers, and to make dyes and pigments. * Ammonium Bicarbonate is on the Hazardous Substance List because it is cited by DOT and EPA.
Ammonium carbonate is acceptable in foods conforming to the following commodity standards: CS 87-1981, CS 105-1981, CS 141-1983, CS 290-1995.
In agriculture, Ammonium Bicarbonate is primarily used as a nitrogen fertilizer. Nitrogen is a critical nutrient for plant growth, as it is a major component of chlorophyll and amino acids. Soil Amendment: It is often applied directly to the soil to provide a quick and effective source of nitrogen.
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