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Is e500iii vegan?

E500iii is a vegan food ingredient.

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So, what is e500iii?

E500iii is a food ingredient that is commonly used in the food industry. Also known as ammonium bicarbonate, it is a white crystalline powder that is commonly used as a leavening agent in baked goods. This is because it decomposes at high temperatures, releasing carbon dioxide gas and causing dough to rise. Ammonium bicarbonate has been used for centuries in the baking industry and is considered by many to be a safe and effective ingredient. In fact, it has been used in baking since the early 19th century to help make breads, cakes, and other baked goods rise. It is also commonly used in the production of cookies, crackers, and other similar products. One of the main benefits of using ammonium bicarbonate as a leavening agent is that it provides a very strong and consistent rise that is easy to control. This is because it is more stable than other leavening agents, such as baking soda or baking powder, which can be affected by humidity and other environmental factors. Another advantage of using ammonium bicarbonate is that it is a very efficient leavening agent. Only a small amount is needed to achieve the desired rise in baked goods, which helps to keep production costs down. Ammonium bicarbonate is also very versatile in its use. It can be used in both sweet and savory products and can be combined with other leavening agents to achieve specific results. For example, it is often used in combination with baking soda to create a more balanced rise in baked goods. One thing to note about ammonium bicarbonate is that it has a strong odor that can be unpleasant to some people. However, this odor dissipates during the baking process and does not affect the taste or quality of the finished product. In addition to its use in the food industry, ammonium bicarbonate is also used in other applications. For example, it is used as a cleaning agent in some industries due to its ability to break down grease and other substances. Despite its many benefits, there are also some potential drawbacks to using ammonium bicarbonate. One potential concern is that it can release ammonia gas when heated, which can be harmful if inhaled in large quantities. However, this risk is very low when used in baking and other food applications. Overall, ammonium bicarbonate is a widely-used and effective leavening agent that provides consistent results in baked goods. Its strong and efficient rise makes it a popular choice among food manufacturers, and its versatility makes it a valuable ingredient in many different types of products. Ammonium bicarbonate is also a preferred ingredient for producing crackers as it helps to create the texture and crispiness that consumers love. In addition, it is used in some other baked goods, such as fortune cookies and Danish butter cookies, for the same reason. Moreover, ammonium bicarbonate is known to have a long shelf life, which is highly beneficial for manufacturers. This makes it an ideal ingredient for products with a long shelf life, such as packaged cookies, crackers, and biscuits. Although ammonium bicarbonate is generally regarded as safe for consumption by humans, it should be noted that it may not be suitable for everyone. People who suffer from certain respiratory conditions, such as asthma or emphysema, may be more sensitive to the hazardous effects of ammonium bicarbonate. Moreover, some studies have reported that large quantities of ammonium bicarbonate can lead to digestive discomfort such as bloating, gas, and stomach pain. Hence, it is important for individuals with digestive issues or food allergies to consult with a doctor before consuming products made with this ingredient. Despite its potential health hazards for certain individuals, ammonium bicarbonate is still commonly used in food manufacturing and production for its numerous advantages. Ammonium bicarbonate is commonly used in the production of cookies and crackers as it offers unparalleled leavening properties and produces delicious, crispy, and light-textured baked goods. Several varieties of cookies use ammonium bicarbonate as a leavening agent, including Macaroons, Graham crackers, sugar cookies, and gingerbread cookies. It gives these sweet treats a light and fluffy texture while maintaining their desired shape. Another useful application of ammonium bicarbonate is in the production of traditional Swedish and German Christmas cookies. These festive baked goods are admired for their long shelf life and unique texture that is difficult to achieve with other leavening agents. Furthermore, ammonium bicarbonate is also an essential ingredient in biscuits, which are often considered one of the most popular bakery items worldwide. With its impressive leavening power, ammonium bicarbonate ensures that biscuits are light and crispy without compromising the flavor profile. The benefits of ammonium bicarbonate also extend beyond baked goods. It is often used in the production of fire extinguishers as it acts as a potent agent for suppressing fire. Additionally, it can be used as a feed additive for livestock to help prevent disease and improve the quality of animal feed. In the textile industry, ammonium bicarbonate is used as a foaming agent in the production of synthetic fabrics. It is also utilized in the mining industry to extract minerals and precious metals. Its properties as a reactive component make it incredibly useful in metallurgical refining as well. In conclusion, ammonium bicarbonate is a versatile ingredient that has a wide range of uses in different industries. As an essential ingredient in baking, it produces light, fluffy, and crispy baked goods that are enjoyed across the globe. Its unique properties and benefits make it a valuable ingredient in food production, as well as in other industries. However, its potential hazards should not be ignored. Hence, it is of utmost importance to use it with caution and in moderation. Ammonium bicarbonate is known for its efficiency in the food industry and is regarded as a significant leavening agent. One of the advantages of its usage is that it does not require moisture to function- thus making it the perfect ingredient for producing dry and crispy baking products, such as crackers and biscuits. Another added benefit is that it does not release carbon dioxide during the mixing process. Consequently, manufacturers are not required to rest the dough before baking, thus saving valuable time in the production process. Furthermore, this ingredient is a preferred alternative to baking soda for manufacturers who want to produce larger cookies with lighter textures. It also works exceptionally well in gluten-free baking, as it results in fluffier baked goods with a light and airy texture. When used in dough, ammonium bicarbonate can produce a high level of carbon dioxide gas, resulting in an increased rise. This additional lift allows producers to make softer and higher volume products such as sponge cakes, angel food cakes, and mousse. However, it is essential to use the correct amount of ammonium bicarbonate during the baking process so that the desired results can be obtained without compromising the overall taste of the baked goods. Another advantage of ammonium bicarbonate is that it does not cause a reaction with acidic elements in baking, unlike baking soda. Thus, it is an ideal ingredient for neutralizing the acidity of certain foods like honey and fruits, providing the perfect balance of tartness and sweetness in the overall flavor profile. Ammonium bicarbonate is a common ingredient in Chinese steamed buns, an essential food item in traditional Chinese cuisine. It imparts a unique texture to the buns, making them fluffy, light, and spongy. In addition, it is used as an essential ingredient in the production of Baclawa, a delightful sweet pastry made in middle eastern countries and the Mediterranean region. Ammonium bicarbonate can also be used in the creation of herbal teas or tisanes. The ingredient acts as a buffer that keeps the acidity in check, resulting in a perfect balance of flavor. It is also utilized as an emulsifying agent in the production of several non-dairy products like almond milk, coconut milk, and soy milk. Ammonium bicarbonate is a standout ingredient in the preservation of seafoam fruits and vegetables and is used to preserve the fresh texture in them. It is also used to prolong the shelf life of cheeses and in the processing of preserved meat products. However, ammonium bicarbonate can also have its drawbacks. For example, when added in high concentrations during the baking process, it can give off a strong ammonia smell that can be unpleasant to consumers. This smell can be especially noticeable in products like cream puffs and eclairs. Another disadvantage is that ammonium bicarbonate can be highly reactive with other ingredients such as eggs, butter, and milk, and, as a result, can reduce their effectiveness. Consequently, in some baking recipes, producers might need to use other leavening agents simultaneously, such as baking powder, to achieve the desired result accurately. In conclusion, ammonium bicarbonate is a versatile ingredient in the food industry that has benefits that extend beyond leavening. It is an economical choice for manufacturers due to its efficiency and minimal usage requirements. Its properties help to improve the texture and volume of baked products while also providing an essential role in other industries. Despite its drawbacks, this ingredient remains a critical ingredient for the food industry due to its versatility and widespread applications, making it an essential part of many manufacturing processes.

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