Editing Ammonia solution (section)

=== Food production ===
Baking ammonia ([[ammonium carbonate]] and [[ammonium bicarbonate]]) was one of the original chemical [[leavening agent]]s. It was obtained from deer antlers.<ref>{{cite web |last1=Olver |first1=Lynne |author1-link=Lynne Olver |title=history notes{{mdash}}cookies, crackers & biscuits |url=http://www.foodtimeline.org/foodcookies.html#ammonia |website=[[The Food Timeline]] |access-date=January 6, 2021 |archive-url=https://web.archive.org/web/20120717061521/http://www.foodtimeline.org/foodcookies.html/#ammonia |archive-date=July 17, 2012 |date=June 24, 2012 |url-status=dead}}{{cbignore|bot=InternetArchiveBot}}</ref> It is useful as a leavening agent, because ammonium carbonate is heat activated. This characteristic allows bakers to avoid both yeast's long proofing time and the quick [[Carbon dioxide|CO<sub>2</sub>]] dissipation of baking soda in making breads and cookies rise. It is still used to make [[ammonia cookie]]s and other crisp baked goods, but its popularity has waned because of ammonia's off-putting smell and concerns over its use as a food ingredient compared to modern-day baking powder formulations. It has been assigned [[E number]] E527 for use as a food additive in the [[European Union]].

Aqueous ammonia is used as an [[acidity regulator]] to bring down the acid levels in food. It is classified in the [[United States]] by the [[Food and Drug Administration]] as [[generally recognized as safe]] (GRAS) when using the food grade version.<ref>[https://web.archive.org/web/20110102122903/http://www.accessdata.fda.gov/scripts/fcn/fcnDetailNavigation.cfm?rpt=scogsListing&id=27 Database of Select Committee on GRAS Substances (SCOGS) Reviews: Ammonium hydroxide], [[Food and Drug Administration|U.S. Food and Drug Administration]]</ref> Its pH control abilities make it an effective [[antimicrobial]] agent.