Baking powder
Standard functional baking powder; effective but high in sodium so use mindfully in recipes.
High sodium content - not for direct large-quantity consumption. May cause digestive upset if overused. Store in dry conditions to prevent clumping or premature reaction. Consult for sodium-restricted diets.
What's the verdict?
This generic baking powder is a culinary aid designed to produce carbon dioxide for light, fluffy baked goods. It combines a base, acidulant, and anti-caking starch for double-acting performance without requiring yeast.
Ingredients
3 listed · 1 flagged · estimated by AI, check the label- Sodium Bicarbonate (Leavening Agent)Caution
Releases CO2 gas upon reaction with acids and heat to leaven baked goods; contributes substantial sodium which can elevate blood pressure and pose cardiovascular risks for those with hypertension or sodium-sensitive conditions.
- Monocalcium Phosphate (Acidulant/Leavening Acid)Beneficial
Activates the bicarbonate for controlled rising; delivers bioavailable calcium that supports bone density and muscle function, providing a minor beneficial nutritional contribution in baked products.
- Cornstarch (Anti-caking Agent/Carrier)
Absorbs moisture to ensure product stability and prevent premature activation; a refined carb with negligible nutritional benefit, potential glycemic impact if consumed heavily, and possible allergen for individuals with corn sensitivities.
Nutrition
| calories | 53 |
|---|---|
| sodium | 10600 |
| total carbohydrate | 28 |
| calcium | 1500 |
| iron | 2 |
| potassium | 50 |
None: total fat, saturated fat, trans fat, cholesterol, dietary fiber, sugars, protein, vitamin d.
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