Ingredient · Updated
Leavening (baking soda and/or calcium phosphate)
Found in 1 product
What is Leavening (baking soda and/or calcium phosphate)?
Leavening agents like baking soda (sodium bicarbonate) and calcium phosphate are commonly used in baked goods to help them rise by producing carbon dioxide gas when they react with moisture and heat. Baking soda is often mined or manufactured through a process involving soda ash, while calcium phosphate is derived from phosphorus-rich sources.
These leavening agents are used in products to achieve desired texture and volume. They are generally considered safe when consumed in typical amounts found in food. Baking soda is also an ingredient in some cleaning products and toothpastes.
On food labels, leavening agents are usually indicated when baked goods need to have a light and fluffy texture, clarifying their purpose in recipes.
Commonly found in: baked goods, pancakes, cookies, cakes, muffins
Both baking soda and calcium phosphate are recognized as safe by the FDA for their intended use in foods.
Research primarily focuses on their intended use as leavening agents, with no significant health risks identified in normal culinary amounts.
These leavening agents are mineral-based and considered suitable for vegan diets.
Sources: Leavening Agents
Scout's take
Leavening agents like baking soda and calcium phosphate are used to help baked goods rise. They are generally recognized as safe when used in moderation. These ingredients are essential for texture in baked products.
The case for
Essential for providing texture and volume in baked goods.
from the analysis of Oreo Double Stuf ChocolateAll 1 product with Leavening (baking soda and/or calcium phosphate)
Where Leavening (baking soda and/or calcium phosphate) shows up
- Cookies 1 product
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