Ammonia in food
Are there processed foods (traditionally processed or in a modern factory) where we, or the manufacturer, deliberately add ammonia into it, so that we ingest the ammonia with the food?
If so, what is the purpose of having more ammonia in food, besides the amounts that are already naturally occurring?
Best Answer
Ammonium carbonate is used as a leavening agent: Baking with Leaveners
Ammonium carbonate or ammonium bicarbonate, which we know as baker’s ammonia, is an old-fashioned leavener not usually available in stores, although it can be found in some pharmacies, baking supply companies or catalogues. The positive attribute of baker’s ammonia is that, unlike modern baking powders, it leaves absolutely no chemical residue at all in finished baked goods, neither smell, taste, nor color.
More: Ammonium carbonate
If you don't cook the stuff long and hard enough you will end up with Ammonia (or at least ammonium hydroxide) in your food.
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Quick Answer about "Ammonia in food"
The meat industry has been trying to raise awareness of other foods that contain ammonia, in response to what it has characterized as an unfair attack on a safe and healthy product. For example, ammonia compounds are used as leavening agents in baked goods and as an acidity controller in cheese and sometimes chocolate.Is ammonia in food harmful?
As long as you consume ammonia is small amounts, it's not going to pose a risk to your health. So, the next time you see ammonia listed as an ingredient in something you eat, relax and rest assured knowing that it's completely natural.Which foods contain ammonia?
Foods that are high in ammonia- Cheese.
- Onions.
- Peanut butter.
- Brewer's yeast.
- Potato chips.
- Gelatin.
- Salami.
- Margarine.
Is there ammonia in food?
She also pointed out that ammonia, made up of nitrogen and hydrogen, occurs naturally in plants, animals, water, air and in some foods, including milk.Is eating ammonia good for you?
Swallowing ammonia can cause burns to the mouth, throat and stomach. Skin or eye contact with concentrated ammonia can also cause irritation and burns.Ammonia in Foods
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Answer 2
Ammonia (generally ammonium salts) is found in most naturally occurring foods, as is a product of growth and decay
Ammonia gas is used in some food processing line machines to ensure cleanliness of the machines and the food passing through it. The naturally occurring level of Ammonia in many foods is in the 10 or 100's of ppm, so the trace amounts left behind from the processing line would not be noticeable in most cases
Ammonia dissolved in water (Ammonium Hydroxide) is used in some food processing plants (ice makers, milk and beer bottling etc) to clean the rooms, machines, and handling equipment. There will always be trace amounts left over from this process but it should be below 1 ppm
Salamis and fatty cheeses often have the Ammonia level around 1000 ppm; these sorts of foods are often labelled by government food agencies as a "sometimes" food
Some wild game meats may also have Ammonia levels around 1000 ppm, this is one of the reasons some people cannot eat game meats (taste/smell)
Some cultures use Ammonia salts in their food. e.g Ammonium Carbonate as a heat activated raising agent (Greece, Germany etc.), or Ammonium Chloride in salty liquorice (Netherlands, Nordic, Baltic areas etc.). But that is not really adding Ammonia, just adding a salt of it
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