Ammonium bicarbonate is an inorganic compound with formula (NH4)HCO3, simplified to NH5CO3. The compound has many names, reflecting its long history. Chemically speaking, it is the bicarbonate salt of the ammonium ion. It is a colourless solid that degrades readily to carbon dioxide, water and ammonia.
Uses
Ammonium bicarbonate is used in the food industry as a leavening agent for flat baked goods, such as cookies and crackers. It was commonly used in the home before modern-day baking powder was made available. Many baking cookbooks, especially from Scandinavian countries, may still refer to it as hartshorn or hornsalt, while it is known as "hirvensarvisuola" in Finnish, "hjortetakksalt" in Norwegian, "hjortetakssalt" in Danish, "hjorthornssalt" in Swedish, and "Hirschhornsalz" in German (lit., "salt of hart's horn"). Although there is a slight smell of ammonia during baking, this quickly dissipates, leaving no taste. It is used in, for example, Swedish "drömmar" biscuits and Danish "brunkager" Christmas biscuits, and German Lebkuchen. In many cases it may be replaced with baking soda or baking powder, or a combination of both, depending on the recipe composition and leavening requirements. Compared to baking soda or potash, hartshorn has the advantage of producing more gas for the same amount of agent, and of not leaving any salty or soapy taste in the finished product, as it completely decomposes into water and gaseous products that evaporate during baking. It cannot be used for moist, bulky baked goods however, such as normal bread or cakes, since some ammonia will be trapped inside and will cause an unpleasant taste. It has been assigned E number E503 for use as a food additive in the European Union.
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