High Quality Ammonium Bicarbonate, Ammonium Bicarbonate Food Grade, Ammonium Bicarbonate Factory Suppliers in China

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High Quality Ammonium Bicarbonate Food Grade

Basic Info

Model No.:  ammonium bicarbonate 99.2-100.5%

Product Description

Model NO.: Ammonium Bicarbonate 99.2-100.5% Product: Ammonium Bicarbonate Color: White Market: All Over The World Specification: 99.2-100.5 Type: Ammonium Bicarbonate Purity: 99.2-100.5% Min Capacity: 27mt Trademark: X-humate Origin: China                      Food Grade Ammonium bicarbonate


Ammonium Bicarbonate is colorless rhombic or monoclinic crystals or white crystalline powder with anti caking agent.The relative density is 1.58 and the melting point is at 107.5 degree centigrade.It is easily soluble in the water, redily forming an alkaline solution.(The density of saturated solution is 11.9g/100ml at 0 degree centigrade and 28g/100ml at 30 degree centigrade.) the PH value of 0.08% splution is 7.8.It is soluble in glycerin.It decomposes into carbon dioxide and ammonia.Its hygroscopicity is strong and after moisture-absorbing it gives off the irritating smell of ammonia which is not present when the material is dry.It easily effloresces in the air.


Purity (as NH4HCO3)99.2%-100.5%
Chloride (as Cl-)0.003%max
Sulphate (as SO42-)0.007%max
Involatile matter0.05%max
Arsenic (as As)0.0002%max
Heavy metal (as Pb)0.0005%max


In 25KG plastic woven bag or krafe paper bag or drum


It is mainly used as advanced food baking powder.It is employed together with Sodium Bicarbonate as a constituent of welling agent for bread, biscuit and pancake.And also it is raw material for foamed juice.It is uesd in rinsing in boiling water for green vegetables and bamboo shoot and in medicine and regents.

When ammonium bicarbonate is added to batter or dough and exposed to heat from an oven, the high temperature will begin to activate the chemical and cause a reaction.After the chemical bakes, it begins to gradually produce ammonia gas within the baked good.The ammonia gas makes small bubbles and allows air into the batter or dough, making the product lighter and fluffier.Without the use of the leavening agent or other substitute, certain baked goods would have a hard texture and be overly dense.

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Purity (as NH4HCO3)
Chloride (as Cl - )
Sulphate (as SO4 2- )
Involatile matter
Arsenic (as As)
Heavy metal (as Pb)

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