E503: Ammonium carbonate

What is E503?

E503i is ammonium carbonate, traditionally known as baker's ammonia or salt of hartshorn. It is a white crystalline salt that breaks down when heated into ammonia, carbon dioxide and water, leaving no solid residue.

Origin and production

Its old name comes from the fact that it was once obtained by distilling deer antlers ('hartshorn'). Today it is made synthetically by reacting ammonia and carbon dioxide, with no animal involvement.

Why is it used?

Ammonium carbonate is a raising agent that is especially suited to thin, dry baked goods, where the ammonia can escape fully during baking. It gives a light, crisp texture to biscuits, wafers, shortbread, filled biscuits and traditional Scandinavian and German cookies.

Vegan, vegetarian and halal

Modern E503i is synthesised from ammonia and carbon dioxide and is suitable for vegans and vegetarians. It raises no particular halal or kosher concerns.

Safety and regulation

Ammonium carbonates are authorised as food additives in the European Union, generally at quantum satis. Because the substance decomposes during baking, very little remains in the finished product.

Common in