Baking Ingredients · per 100g
A fine white chemical leavening agent that provides essential lift and aeration to baked goods, functioning as a concentrated source of mineral salts without contributing fat or protein.
Calcium, Protein
Sodium, Chloride
Nutritional summary
Interesting fact
Modern double-acting baking powder was popularized in the 1880s by Eben Norton Horsford, who replaced the unstable cream of tartar with calcium acid phosphate to make the product more shelf-stable.
Standout nutrients
Phosphorus
Sodium
Calcium
Zinc
Seasonality
Not available
Diet
Sustainability
Mineral extraction and chemical processing have a low carbon footprint compared to agricultural products.
Storage
Keep Dry
6–12 months
Moisture can trigger the chemical reaction prematurely.
Airtight Container
6–12 months
Cool Dark Place
6–12 months
Flavour
Harmonized from 2 validated sources
Claim citations
3