For this reason, experienced craftsmen add ammonium carbonate to the finished dough just before baking. The faster the component is introduced into the semi-finished product, the better the final result will be.

• BASF (Germany);
• Foodchem International Corporation (China);
• MOLOBELA ML TRADING (South Africa);
• ZIMA THAI TRADERS (Thailand);
• Ruban Impex (India).

Independent experts of the Kedr group recognized the substance as dangerous. In what the harm of the substance is expressed, the researchers did not indicate. The evidence base has not been published either.

A more detailed study was carried out by specialists from the University of Southampton (UK) commissioned by the Food Additives Agency.

It was found that the E 503 additive at 60ºC decomposes into its constituents: two gaseous substances (ammonia and carbon dioxide) and water. Ammonia, as an unstable substance, evaporates almost immediately. Carbon dioxide is not dangerous. There is much more of it in the atmosphere than in cookies. It also evaporates, but slowly. There is only one ingredient left - water.

The conclusion is obvious: it is impossible to poison yourself with bagels with ammonium carbonates.

Ammonium carbonates (bicarbonates) are food additives with the E503 index, belonging to the group of emulsifiers. The substance has the form of crystals of white, pinkish or gray tint with a weak ammoniacal odor. E503 additive is highly soluble in water and insoluble in alcohols and organic liquids.

Production and use of ammonium carbonate

Ammonium carbonate is a synthetic substance. It is obtained by heating ammonium chloride, or by the chemical reaction of a compound of ammonia and carbon dioxide in the presence of water vapor. The resulting substance is cooled and dried.

The main application of ammonium bicarbonate is in the food industry:

• In the production of bread and confectionery, it is used as a substitute for yeast or soda. Due to the property of instant decomposition in air with the release of gas, E503 is used as a baking powder (products rise well and do not stale for a long time).
• When making wines, this food additive makes the color of the drink more intense, accelerates the fermentation of the wort.

Ammonium carbonate is also included in medicinal syrups and homeopathic solutions, as well as in medicines that help against poisoning. The product of the interaction of ammonium carbonate with alkali is ammonia. Additive E503 is a harmless color fixer for cosmetic products, a pH level stabilizer.

The benefits or harms of ammonium bicarbonate

Food supplement E503 is considered harmless and approved for use in all countries of the world. The substance can be harmful only in its original state, and not in food.

A potential threat to humans is associated with the property of ammonium carbonate to release ammonia. Inhalation of this gas can cause sore throat and inflammation of the mucous membranes. When ammonium carbonate comes in contact with the skin, allergic reactions and skin irritations may occur.

The substance is recognized as harmless because during the preparation of products or as a result of heat treatment of food, the formed ammonia completely evaporates. The permissible intake of E503 is not limited.

DEFINITION

Ammonium carbonate is a fine-crystalline white substance (Fig. 1), which decomposes even at room temperature during long-term storage.

In the form of a solution, it is somewhat more resistant to heating. It dissolves well in water (hydrolyzes by anion), forms a strongly alkaline solution. It has no crystalline hydrates.

Rice. 1. Ammonium carbonate. Appearance.

The main characteristics of ammonium carbonate are shown in the table below:

Obtaining ammonium carbonate

The isolation of ammonium carbonate as an independent substance was carried out from the horny formations of the skin of humans and animals (hair, nails, horns, etc.), which contain nitrogen, by distillation when exposed to high temperatures.

At present, the main method for producing ammonium carbonate is heating ammonium chloride.

Chemical properties of ammonium carbonate

Ammonium carbonate is a medium salt formed by a weak base - ammonium hydroxide (NH 4 OH) and a weak acid - carbonic (H 2 CO 3). In aqueous solution, it is hydrolyzed by anion and cation. The nature of the environment is neutral. The hydrolysis equation is as follows:

(NH 4) 2 CO 3 ↔ 2NH 4 + + CO 3 2- (salt dissociation);

CO 3 2- + HOH ↔ HCO 3 - + OH - (anion hydrolysis);

NH 4 + + HOH↔NH 4 OH + H + (cation hydrolysis);

2NH 4 + + CO 3 2- + HOH ↔ HCO 3 - + NH 4 OH (ionic equation)

(NH 4) 2 CO 3 + HOH ↔ NH 4 CO 3 + NH 4 OH (molecular equation).

Ammonium carbonate belongs to the class of inorganic salts. He is able to interact:

• with acids

(NH 4) 2 CO 3 + H 2 SO 4 = (NH 4) 2 SO 4 + CO 2 + H 2 O.

• with alkalis

(NH 4) 2 CO 3 + NaOH = Na 2 CO 3 + 2NH 3 + 2H 2 O.

• with other salts

(NH 4) 2 CO 3 + CaCl 2 = CaCO 3 ↓ + 2NH 4 Cl.

• Decomposes when heated

(NH 4) 2 CO 3 = CO 2 + 2NH 3 + H 2 O.

Ammonium Carbonate Applications

Ammonium carbonate is used in the food industry as an additive to food E503, which acts as a substitute for yeast and soda. In addition, it is used in pharmacy and in the production of cosmetics.

Examples of problem solving

EXAMPLE 1

Ammonium carbonates, substances that appear in the table of classification of food additives under the marking code E 503.

In fact, it is ammonium carbonate. As an additive, it has an artificial nature of origin.

And in food production it is used as a baking powder and emulsifier.

Origin: 2-synthetic;

Danger:home brew level;

Synonymous names:E 503, ammonia, ammonium carbonate, ammonium carbonate, ammonium carbonate, ammonium hydrogen carbonate, E-503, Ammonium hydrogen carbonate, ammonium bicarbonate, ammonium carbonate, ammonium carbonate, ammonium carbonate salts, ammonium salts

general information

Ammonia (the common name of the substance) or ammonium carbonate is a salt of carbonic acid and, in physical terms, is a crystal-like colorless powder that dissolves very well in an aqueous medium.

In the form of a molecular formula, it can be represented like this: (NH 4) 2 CO 3. This compound is distinguished by a high level of stability. It oxidizes on contact with air, and even at room temperature.

In this case, toxic ammonia gas is also released, and the substance itself is converted into ammonium bicarbonate with a molecular formula of the following form: NH 4 HCO 3.

When the air temperature reaches 60 ° C, the additive begins to decompose into three components - water, ammonia and carbon dioxide.

In food production, this additive is used precisely because of its property of releasing gases during decomposition.

For the first production of ammonium carbonate, horns, nails and hair were used as raw materials, and the method was distillation at high temperatures.

Today, modern industry uses the technique of heating a mixture of ammonium chloride to obtain an additive, or the reaction of reverse decomposition, that is, the interaction of carbon dioxide and ammonia with water during its rapid cooling.

Influence on the body

Harm

There are a number of opinions of pundits who talk about the dangers of this type of supplement. But these opinions are very controversial at this stage of research on the substance. And such opinions are connected, most likely, with the high level of toxicity of ammonia, which is in the composition of ammonium carbonate.

But, after all, ammonia together with carbon dioxide evaporate during the reaction in the process of obtaining the additive, therefore, the result of the reaction can no longer harm the human body.

Benefit

The E 503 supplement does not bring any particular benefit to human health. But, for its use in food, it is enough that it is hypoallergenic, that is, it does not cause inadequate reactions from the immune and other systems of the body.

Usage

In food production, E 503 easily replaces soda and yeast, and is used in these roles in the manufacture of confectionery (cookies, cakes), bakery products (bagels, loaves, etc.). For example, it must be said that in other countries only this additive is used for the preparation of branded baked goods. These pastries include Icelandic puffed biscuits.

In the case of replacing the E 503 additive with soda or yeast, the cookies lose their branded value, and with it their taste and appearance, that is, they cease to be branded.

Other areas of application of the additive are pharmacology (ammonia, antitussive syrups, etc.), the chemical industry (fire extinguishing compounds), cosmetology (as a dye).

Legislation

In almost all countries of the world, E 503 is approved for use in human food. And according to research carried out by the UK Food Standards Agency, the supplement is safe, and no standardized dosage has been established.

Cooking uses a wide variety of natural and chemical food additives to improve the taste of foods and to shorten cooking times. These additives include ammonium carbonate (food additive E-503), which is widely used in the manufacture of confectionery products from dough.

Ammonium carbonate or ammonium carbonate is a colorless crystalline product, soluble in water. Dense, hard lumps of salt break down into crumbly small pieces. Decomposes at high temperatures. This substance is used as a leavening agent for dough, like an analogue of yeast. It is added to flour when baking pies, muffins, cookies, bagels, buns, etc.

How is ammonium carbonate used in cooking, is there any harm from it or not, or maybe there is some benefit? Let's talk about it:

Cooking applications

As we have already mentioned, the E-503 additive is widely used by the food industry, as an analogue of soda or yeast. Ammonium is used in bakery and confectionery, as it significantly speeds up the production process. It is often incorporated into baking powder.

As a leavening agent, this additive is added to the dough, increasing its volume, providing a porous cut. All this ensures an excellent quality of the manufactured product.

The crystals are finely broken up just before baking, dissolved in water, mixed with flour. The dough is kneaded, the desired products are formed, and then baked. Ammonium acts like other leavening agents: when mixed with water and flour, it emits ammonia and carbon dioxide, which loosen the dough. The finished products are very tasty, delicate and beautiful.

In addition, this additive is used in the pharmaceutical industry in the manufacture of certain drugs, such as cough syrups. Quite often, the additive is used in industrial winemaking to accelerate the fermentation of a wine drink.

In cooking, ammonium carbonate is used only very pure, which does not come into contact with air. It must be said that such an interaction gives a chemical reaction in which a harmless substance is converted into ammonium bicarbonate, which is forbidden to be used in the food industry.

Therefore, the crystalline powder must be carefully stored using dark, light-blocking, tight-fitting glass containers. Alternatively, you can use paper-lined cans with sealed lids. Storage in sealed bags made of thick paper is allowed. No other dishes (Earthenware, ceramic, earthenware) are suitable for storage.

Is ammonium carbonate dangerous? Is there any harm?

More recently, this food additive was synthesized by distillation at high temperature from natural nitrogenous raw materials, for example, from horns, hooves, and cattle wool. At present, it is produced on an industrial scale from a mixture of ammonium chloride, which undergoes a heating procedure, or is obtained by the interaction of carbon dioxide with ammonia and water, subject to very rapid cooling of the mixture.

Many are afraid to use ammonium carbonate in cooking, as well as to use products in the preparation of which it was used. This is due to the fact that the substance gives off carbon dioxide and ammonia, which can be harmful to health.

However, as experts say, under the influence of high temperatures during baking, carbon dioxide and ammonia evaporate and decompose into harmless components. In particular, in the finished product, only water remains from the initially harmful compound. Therefore, only pure ammonium carbonate is considered harmful.

It should be noted that the E 503 additive is allowed in most countries. In particular, the UK government food standards organization (FSA) has recognized this supplement as harmless to human health. Therefore, it is allowed to use it in the industrial production of confectionery. For example, ammonium carbonate is added to the dough when making Icelandic puffed cookies.

However, in some countries this additive is still not used. Therefore, if you are also afraid to use it, use baking soda or baking yeast as a baking powder. When buying ready-made confectionery products, carefully look at the list of ingredients indicated on the package. They often designate this component as E 503 or simply write -
"ammonium salts".