Food additive databaseleavening agentChecked 2026-10-02
Ammonium Bicarbonate (Ammonium Hydrogen Carbonate) 炭酸水素アンモニウム（別名重炭酸アンモニウム）
Designated additivePermitted in the EU (E503(ii))
- Purpose
- leavening agent
- On the label
- “膨脹剤” (leavening agent), “ベーキングパウダー” (baking powder), “炭酸水素アンモニウム” (ammonium hydrogen carbonate)
- Name in the List of Designated Additives
- 炭酸水素アンモニウム（別名重炭酸アンモニウム） (No. 249)
In Japan
- Falls within the range of leavening agents, which release gas when heated to make dough rise. No standards for use are set.
- When used as a leavening agent, it can be written under group names such as “膨脹剤” (leavening agent) or “ベーキングパウダー” (baking powder).
Japan's standards for use
There are no standards for use that limit which foods or how much (the general standards for all additives still apply).
This is a summary of the standards for use. See the source list for the exact conditions.
In the EU
- It is on the EU list of food additives (Regulation (EC) No 1333/2008, Annex II) as E503(ii).
When it is labeled under a shared name
Ammonium Bicarbonate (Ammonium Hydrogen Carbonate) may be declared on the label in the same way as “膨張剤”. See Leavening agent (baking powder) for details.
Sources
- List of Designated Additives — Japan Food Chemical Research Foundation (Japanese)
- Standards for use and storage of each additive — Japan Food Chemical Research Foundation (Japanese)
- EU food additive database (Japanese translation) — MAFF (Japanese)
- Regulation (EC) No 1333/2008 on food additives — EUR-Lex
- 消費者庁「食品表示基準について」別添 添加物関係（簡略名・用途名併記・一括名・栄養強化の範囲） (Japanese)
Checked 2026-10-02. Rules and evaluations change over time. This page is a translation of our Japanese page; if they differ, the Japanese page is the reference.
This page lists facts stated in laws and in evaluations by public bodies; it is not a safety verdict. Additives used in Japan are approved by the government, which sets the foods and amounts they can be used in. The ADI is a guide to the amount that is considered safe to take every day over a lifetime.