Ammonium Bicarbonate 500gm Merck India

Description

This is the Ammonium Bicarbonate 500gm Merck India. It is also called Ammonium Hydrogen Carbonate and the formula is CH5NO3.

Ammonium bicarbonate is a white, crystalline powder with the chemical formula NH4HCO3. It is commonly used as a leavening agent in baking, especially in recipes that require extra lift or crispness, such as cookies and crackers. When heated, it decomposes into water, carbon dioxide, and ammonia gas, which helps the dough rise by producing bubbles of gas within it.

Here are some key points about ammonium bicarbonate:

1. Leavening Agent: Ammonium bicarbonate releases carbon dioxide gas when heated, which causes the dough to rise. Unlike other leavening agents such as baking powder or baking soda, it does not leave a residual alkaline taste in baked goods.

2. Volatility: Ammonium bicarbonate is highly volatile, meaning it breaks down into gases easily when heated. This property makes it useful for creating light and airy textures in baked goods.

3. Baking Use: It’s often used in recipes where a quick rise and expansion are desired, such as in thin cookies and crackers. However, it’s not suitable for use in recipes that require longer baking times, as the ammonia gas released during baking may not entirely dissipate, leaving an undesirable odor and taste.

4. Chemical Reaction: When heated, the chemical reaction that occurs can be represented by the equation:
NH4HCO3 -> CO2 + NH3 + H2O

5. Safety Precautions: While generally recognized as safe for consumption in small quantities, ammonium bicarbonate should be handled with care due to its potential to release ammonia gas when heated. It’s important to use it in well-ventilated areas and to avoid inhaling the fumes directly.

6. Storage: It should be stored in a cool, dry place in a tightly sealed container to prevent moisture absorption, which can degrade its leavening properties.

Due to its unique properties, ammonium bicarbonate remains a popular choice in certain baking applications, particularly in commercial baking where precise control over texture and rise is essential. However, its use in home baking has declined somewhat due to the availability of more convenient leavening agents like baking powder and baking soda.