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2. International Numbering System for Food Additives - Wikipedia

   en.wikipedia.org/wiki/International_Numbering...

   The International Numbering System for Food Additives (INS) is an international naming system for food additives, aimed at providing a short designation of what may be a lengthy actual name. [1] It is defined by Codex Alimentarius , the international food standards organisation of the World Health Organization (WHO) and Food and Agriculture ...

3. Leavening agent - Wikipedia

   en.wikipedia.org/wiki/Leavening_agent

   The breakthrough in chemical leavening agents occurred in the 1930s with the introduction of monocalcium phosphates (Ca(H 2 PO 4) 2). Other leavening agents developed include sodium aluminium sulfate (NaAl(SO 4) 2 ·12H 2 O), disodium pyrophosphate (Na 2 H 2 P 2 O 7), and sodium aluminium phosphates (NaH 14 Al 3 (PO 4) 8 ·4H 2 O and Na 3 H 15 ...

4. Ammonium bicarbonate - Wikipedia

   en.wikipedia.org/wiki/Ammonium_bicarbonate

   Ammonium bicarbonate decomposes above about 36 °C into ammonia, carbon dioxide, and water in an endothermic process and so causes a drop in the temperature of the water: NH 4 HCO 3 → NH 3 + H 2 O + CO 2. When treated with acids, ammonium salts are also produced: NH 4 HCO 3 + HCl → NH 4 Cl + CO 2 + H 2 O. Reaction with base produces ammonia.

5. Category:Leavening agents - Wikipedia

   en.wikipedia.org/wiki/Category:Leavening_agents

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6. Sodium bicarbonate - Wikipedia

   en.wikipedia.org/wiki/Sodium_bicarbonate

   Cupcakes baked with baking soda as a raising agent. Sodium bicarbonate (IUPAC name: sodium hydrogencarbonate [9]), commonly known as baking soda or bicarbonate of soda, is a chemical compound with the formula NaHCO 3. It is a salt composed of a sodium cation (Na +) and a bicarbonate anion (HCO 3 −).

7. Raising agent - Wikipedia

   en.wikipedia.org/?title=Raising_agent&redirect=no

   This page was last edited on 20 August 2004, at 13:21 (UTC).; Text is available under the Creative Commons Attribution-ShareAlike 4.0 License; additional terms may ...