E503

E503 is the food additive code for Ammonium Carbonates, a group of leavening salts used mainly as raising agents in bakery products.
E503 includes E503(i) Ammonium Carbonate and E503(ii) Ammonium Hydrogen Carbonate, and E503 releases carbon dioxide and ammonia during heating, creating rapid expansion and a crisp, porous structure.
E503 is valued for producing light, dry, crisp textures in low-moisture baked goods, but E503 is generally not suitable for moist cakes because residual ammonia odor or taste can remain if baking is insufficient.

CAS Number: 506-87-6 (Ammonium Carbonate) / 1066-33-7 (Ammonium Hydrogen Carbonate)
EC Number: 208-058-0 (Ammonium Carbonate) / 213-911-5 (Ammonium Hydrogen Carbonate)
Molecular Formula: (NH4)2CO3 (Ammonium Carbonate) / NH4HCO3 (Ammonium Hydrogen Carbonate)
Molecular Weight: 96.09 g/mol ((NH4)2CO3) / 79.06 g/mol (NH4HCO3)

Synonyms: E503, Ammonium Carbonates, Baker’s Ammonia, Ammonium Carbonate, Ammonium Bicarbonate, Ammonium Hydrogen Carbonate, Baking Ammonia, Leavening Agent E503, Raising Agent E503, Hartshorn (historical), Ammonium Carbamate (related component), Food Grade Ammonium Carbonate, Food Grade Ammonium Bicarbonate, E503, E 503, E-503, INS 503, INS-503, E503 (Food Additive), E503 (Raising Agent), E503 (Leavening Agent), E503 (Acidity Regulator) (use context), Ammonium Carbonates, Ammonium carbonates, Ammonium Carbonate (food additive group), Ammonium Carbonates (E503), E503 (Ammonium Carbonates), Ammonium Carbonate, Ammonium carbonate, Ammonium Carbonate (E503i), E503(i), E503i, E503i (Ammonium Carbonate), Ammonium Hydrogen Carbonate, Ammonium Bicarbonate, Ammonium bicarbonate, Ammonium Hydrogencarbonate (spelling variant), Ammonium Bicarbonate (E503ii), E503(ii), E503ii, E503ii (Ammonium Bicarbonate), NH4HCO3, NH₄HCO₃ (format variant), Baker’s Ammonia, Bakers Ammonia, Baker's ammonia, Bakers' ammonia, Baking Ammonia, Baking ammonia, Hartshorn (historical name), Sal Volatile (historical related), Smelling Salts (related term), Ammonium Sesquicarbonate (related component), Ammonium Carbonate (NH4)2CO3, (NH4)2CO3, Ammonium carbonate (raising agent), Ammonium bicarbonate (raising agent)

APPLICATIONS

E503 is used in cookies and biscuits to create rapid lift and a crisp, porous structure.
E503 is incorporated into crackers to improve expansion and produce a light texture.
E503 is used in wafers to create a dry, crisp bite with uniform internal porosity.

E503 is used in traditional bakery products such as speculaas and ginger cookies to achieve characteristic crispness.
E503 is incorporated into thin biscuits where fast gas release improves spread and texture.
E503 is used in low-moisture bakery items where ammonia can fully volatilize during baking.

E503 is used in some sponge-style baked goods with thin geometry where complete volatilization is achievable.
E503 is incorporated into certain cookie batters to improve aeration without relying solely on baking powder.
E503 is used in specialty bakery recipes to control texture and surface cracking patterns.

E503 is used in bakery premixes for crisp products where consistent leavening performance is required.
E503 is incorporated into industrial biscuit lines to standardize rise and reduce batch variability.
E503 is used in laminated cracker doughs to support lift and separation of layers.

E503 is used in extruded and baked snacks in some formulations to promote puffing and crispness.
E503 is incorporated into cereal-based snack products to improve expansion and reduce density.
E503 is used in specialty crispbreads to create a lighter structure during baking.

E503 is used in confectionery-related baked items where quick gas release supports porous structure formation.
E503 is incorporated into edible cones and wafer shells to improve crispness and reduce toughness.
E503 is used in baked decorations where dryness and snap are desired.

E503 is used in some leavening systems alongside sodium bicarbonate to tune gas release profile and texture.
E503 is incorporated into formulations where rapid initial lift is important and moisture is low.
E503 is used in traditional recipes where baker’s ammonia provides unique crisp texture compared with other raising agents.

E503 is valued because E503 produces fast expansion and very crisp textures in dry baked products when ammonia can fully escape during baking.
E503 is used as Ammonium Carbonates as a leavening agent in bakery products.
E503 releases carbon dioxide during heating, helping doughs and batters rise.
E503 supports crisp, porous texture in low-moisture baked goods.

E503 is used in cookies and biscuits to create a light, crunchy structure.
E503 helps produce rapid gas release early in baking for good spread and lift.
E503 supports characteristic crispness in traditional biscuit recipes.

E503 is used in crackers to improve porosity and reduce dense texture.
E503 helps create uniform bubbles and a brittle bite in baked crackers.
E503 supports fast leavening without requiring long fermentation time.

E503 is used in flat baked goods where a quick leavening effect is needed.
E503 helps produce thin, crisp products with controlled expansion.
E503 supports consistent baking performance in high-throughput production.

E503 is used in gingerbread and spiced cookies to achieve traditional texture.
E503 supports the classic open crumb and snap associated with some regional baked goods.
E503 helps achieve desired structure when moisture is low and bake time is sufficient.

E503 is used in wafer production to create light, porous wafers with uniform cell structure.
E503 helps control wafer thickness and crispness during baking.
E503 supports consistent wafer texture in confectionery manufacturing.

E503 is used in biscuit sandwich products to improve crispness and reduce hardness.
E503 helps create a lighter bite that pairs well with cream fillings.
E503 supports stable texture over shelf life by promoting low residual moisture structure.

DESCRIPTION

E503 refers to ammonium carbonate and ammonium hydrogen carbonate used as food additives, and E503 functions primarily as a leavening agent.
E503 decomposes on heating to release carbon dioxide, ammonia, and water vapor, and this gas generation creates expansion and porous structure.
E503 is best suited for thin or low-moisture baked goods because ammonia must volatilize completely to avoid residual odor or taste.

E503 can provide a different texture profile than sodium bicarbonate-based baking powders, often creating a lighter, crisper bite in biscuits and crackers.
E503 is sensitive to moisture and heat during storage, and E503 can lose activity if exposed to humid air.
E503 should be stored tightly closed and handled quickly to maintain consistent leavening performance.

E503 should be used according to applicable food additive regulations and good manufacturing practices for the target market.
E503 should be carefully dosed because too much E503 can cause strong ammonia release during baking and potential sensory defects.
E503 use in industrial settings requires good ventilation during baking because ammonia gas is released during decomposition.

E503 is the food additive designation for Ammonium Carbonates, including ammonium carbonate and ammonium bicarbonate blends.
E503 is commonly known in baking as baker’s ammonia.
E503 is typically supplied as white crystals or powder with a characteristic ammonia odor.

E503 decomposes upon heating to release carbon dioxide, ammonia, and water vapor.
E503 provides strong leavening power because it generates gas rapidly during baking.
E503 requires sufficient baking temperature and time so ammonia fully volatilizes and does not remain in the product.

PROPERTIES

Common Name: E503 (Ammonium Carbonates)
Components: E503(i) Ammonium Carbonate ((NH4)2CO3) and E503(ii) Ammonium Hydrogen Carbonate (NH4HCO3)
Appearance: White crystalline powder or granules
Odor: Ammonia-like odor, especially when exposed to moisture
Solubility: Soluble in water; decomposes readily with heat
Function: Raising agent for bakery products
Gas Release: Releases CO2 and NH3 on heating (rapid leavening)
Thermal Behavior: Decomposes at relatively low baking temperatures to release gases
Moisture Sensitivity: High; can lose potency and release ammonia when exposed to humid air
Stability: Stable only under dry, cool storage; degrades with heat and moisture
Storage Temperature: 15–25°C, dry, tightly closed
Shelf Life: Typically 12–24 months in original sealed packaging (supplier dependent)

FIRST AID

Inhalation:
Move to fresh air if dust or ammonia fumes are inhaled.
Seek medical attention if respiratory irritation persists.
Avoid breathing dust and avoid exposure to ammonia vapors during handling and baking.

Skin Contact:
Wash with soap and water after contact.
Seek medical advice if irritation develops or persists.
Remove contaminated clothing and wash before reuse.

Eye Contact:
Rinse cautiously with water for several minutes.
Remove contact lenses if present and easy to do, then continue rinsing.
Seek medical attention if irritation persists.

Ingestion:
Rinse mouth with water.
Seek medical attention if discomfort occurs or if a significant amount is swallowed.
Never give anything by mouth to an unconscious person.

Note to Physicians:
Treat symptomatically.
Consider ammonia exposure if respiratory symptoms are present.
Provide supportive care based on exposure route and symptoms.

HANDLING AND STORAGE

Handling:
Use appropriate PPE including gloves and safety glasses, and use dust protection as needed.
Avoid generating dust and avoid inhalation of fine powder.
Use good ventilation during handling and especially during baking where ammonia is released.

Ventilation:
Use local exhaust or general ventilation where dust may be generated.
Ensure adequate oven exhaust because E503 releases ammonia during decomposition.
Avoid confined spaces where ammonia odors can accumulate.

Storage:
Store in tightly closed containers in a cool, dry place.
Protect from moisture to prevent premature decomposition and loss of leavening power.
Keep away from heat sources and acidic materials that can accelerate decomposition.

Spill and Leak Procedures:
Avoid dust generation and sweep or vacuum using suitable equipment.
Collect spilled material into suitable containers for disposal according to local regulations.
Clean residues with water if needed while ensuring good ventilation due to possible ammonia release.

Handling Precautions:
Use E503 primarily in thin, low-moisture baked goods to ensure ammonia fully escapes during baking.
Control dosing carefully and validate baking time and temperature to avoid residual ammonia odor.
Rotate stock using FIFO practices to maintain consistent reactivity and leavening performance.