NH4HCO3
| Product | Ammonium bicarbonate NH4HCO3 |
|---|---|
| Packaging | 25 Kg Bag Palletized, 25kg bag in jumbo bag |
| Price | Negotiable |
| Payment terms | T/T |
| Delivery Terms | FOB, CIF, CFR, CPT and FCA |
| Min order | 20 MT |
| Transportion | Truck/Container |
| Hs Code | 28369990 |
Ammonium Bicarbonate
Also known as baker’s ammonia or salt of hartshorn
What is Ammonium Bicarbonate?
Ammonium bicarbonate, NH4HCO3, is a common leavening agent which releases CO2 without the need for an acid. Unlike baking powder or soda, it does not leave an alkaline taste, characteristic of soda or baking powder.
This ingredient is not used in high volume cakes, but mostly in:
Extra crisp cookies
Cream-puff pastries
Crackers
Origin and Commercial Production
Historically, ammonium bicarbonate was produced in Northern Europe from dry distillation of hair, horn or other nitrogenous organic matter. Today, it is produced commercially by dissolving carbon dioxide in ammonia:
NH4OH + CO2 → NH4HCO3
Properties1
Colorless or white crystals
Faint odor of ammonia
Melting point: 95 °F (35 °C)
Solubility: Freely soluble in water. Insoluble in ethanol
Decomposes above 34 °C with formation of ammonia gas
Function
Ammonium bicarbonate can release ammonia and carbon dioxide, leavening gases without reacting with a leavening acid.2 It spontaneously decomposes into this ingredient and ammonia first and in a later step into ammonia and carbon dioxide gas:
NH4HCO3→ NH4HCO3+NH3
NH4HCO3→H2O+CO2+NH3
Baking soda can replace this ingredient in low-moisture products like dry cookies or some cracker products although this may not reproduce the unique texture.
Application
Ammonium bicarbonate is listed in Old World baking recipes. Especially, in Scandinavian gingerbread, Polish ammonia cookies and traditional German Spekulatius Christmas cookies.
Advantages of using this in baked goods include:
The absence of alkaline taste residue often encountered with sodium bicarbonate
It doesn’t affect the pH of the baked goods
In high moisture baked goods (in excess of 5%), ammonium bicarbonate may lead to the development of ammoniacal flavor. This is why it’s most suited for low-moisture products such as biscuits, crackers, cookies, and waffle cones.3
Typically, this ingredient is mixed in with the liquid ingredients to ensure its dissolution prior to incorporating into the dry mix. In some formulas, it is used in combination with 30-50% baking soda.
How to buy Ammonium Bicarbonate
We at Chemicals Expo help you to buy Ammonium Bicarbonate at a cheap price and very high quality in standard packaging and deliver the goods at your place.
You can contact us to get to know all general and essential information about Ammonium Bicarbonate such as formulation, materials and methods of production and processing, appearance and chemical properties, acidity.
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