Raising
What is Raising?
Raising agents are substances that cause doughs and batters to rise, producing a lighter and softer texture. They can be chemical, biological, or physical in nature. Chemical raising agents react to produce carbon dioxide gas, while biological ones use yeast to ferment sugars and produce carbon dioxide.
Is Raising a major allergen?
Raising agents themselves are not among the 14 major allergens that UK law requires to be emphasised on food labels.
What is Raising used for?
Manufacturers add raising agents to baked goods like bread, cakes, and biscuits to improve their volume and texture.
Is Raising safe?
Chemical raising agents such as sodium bicarbonate (bicarbonate of soda) and sodium acid pyrophosphate are authorised food additives in Great Britain.
Why it's used
Manufacturers add raising agents to baked goods like bread, cakes, and biscuits to improve their volume and texture. They are essential for creating the characteristic airy crumb structure found in many popular foods. Common examples include baking powder, bicarbonate of soda, and yeast.
Health notes
Chemical raising agents such as sodium bicarbonate (bicarbonate of soda) and sodium acid pyrophosphate are authorised food additives in Great Britain. They are evaluated by EFSA and have an acceptable purpose in food. Biological raising agents like yeast are not considered additives and are widely consumed. At typical intake levels, these ingredients are not associated with adverse health effects.
Allergen info
Raising agents themselves are not among the 14 major allergens that UK law requires to be emphasised on food labels. However, some raising agents may be produced in facilities that handle allergens, or may be combined with other ingredients that are allergens.
Foods that contain Raising
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