Raising agent

Raising agents are substances that cause doughs and batters to rise, producing a lighter texture and increased volume. They are typically chemical compounds, often salts, that react to produce carbon dioxide gas when heated or mixed with liquid. Common examples include baking powder and bicarbonate of soda.

Manufacturers add raising agents to baked goods such as cakes, biscuits, and bread to improve their texture and make them lighter and more porous. They are essential for achieving the desired crumb structure in many baked products. Common examples include biscuits, cakes, bread, and pastries.

Raising agents are widely used in the food industry and are subject to regulation. In Great Britain, many raising agents are authorised food additives, listed on the Register of Food Additive Authorisations, and their use is governed by assimilated Regulation (EC) No 1333/2008. Regulatory bodies like EFSA have evaluated many of these substances. At typical dietary intakes, they are generally considered safe. Some raising agents, like phosphates, have been subject to discussion regarding their potential impact on mineral balance, but evidence at typical consumption levels is generally reassuring.