Ammonium carbonate is a salt with the chemical formula (NH4)2CO3.

Since it readily degrades to gaseous

ammonia and carbon dioxide upon heating, it is used as a leavening agent and also as smelling salt. It is also
known as baker's ammonia and was a predecessor to the more modern leavening agents baking
soda and baking powder. It is a component of what was formerly known as sal volatile and salt of hartshorn[1],
and produces a pungent smell when baked.

Production[edit]
Ammonium carbonate is produced by combining carbon dioxide and aqueous ammonia. About 80,000 tons/year
were produced as of 1997.[1]

Decomposition[edit]
Ammonium carbonate slowly decomposes at standard temperature and pressure through two pathways. Thus
any initially pure sample of ammonium carbonate will soon become a mixture including various byproducts.
Ammonium carbonate can spontaneously decompose into ammonium bicarbonate and ammonia:
(NH4)2CO3 → NH4HCO3 + NH3
Which further decompose to carbon dioxide, water and another molecule of ammonia:
NH4HCO3 → H2O + CO2 + NH3

Uses[edit]
Leavening agent[edit]
Ammonium carbonate may be used as a leavening agent in traditional recipes, particularly those from
northern Europe and Scandinavia (e.g. Speculoos, Tunnbröd or Lebkuchen). It was the precursor to
today's more commonly used baking powder.
Originally made from ground deer horn and called hartshorn, today it is called baker's ammonia. It is
prepared by the sublimation of a mixture of ammonium sulfate and calcium carbonate and occurs as a
white powder or a hard, white or translucent mass.[2] It acts as a heat activated leavening agent and
breaks down into carbon dioxide (leavening), ammonia (which needs to dissipate) and water. It is
sometimes combined with sodium bicarbonate to mimic as a double acting baking powder and to help
mask any ammonia smell not baked out.
It also serves as an acidity regulator and has the E number E503. It can be replaced with baking
powder, but this may affect both the taste and texture of the finished product. Baker's ammonia should
be used to create thin dry baked goods like crackers and cookies. This allows the strong ammonia
smell to bake out. It should not be used to make moist baked items like cake since ammonia is
hydrophilic and will leave a strong bitter taste.
Its use as a leavening agent, with associated controversy, goes back centuries:
In the third kind of bread, a vesicular appearance is given to it by the addition to the dough of some
ammoniacal salt, (usually the sub-carbonate,) which becomes wholly converted into a gaseous
substance during the process of baking, causing the dough to swell out into little air vessels, which
finally bursting, allow the gas to escape, and leave the bread exceedingly porous. Mr. Accum, in
his Treatise on Culinary Poisons, has stigmatized this process as "fraudulent," but, in our opinion, most
unjustly. The bakers would never adopt it but from necessity: when good yeast cannot be procured, it
forms an admirable and perfectly harmless substitute; costing the baker more, it diminishes his profit,
while the consumer is benefited by the bread retaining the solid matter, which by the process of
fermentation is dissipated in the form of alcohol and carbonic acid gas.[3]

Other uses[edit]
Ammonium carbonate is the main component of smelling salts, although the commercial scale of their
production is small. Buckley's cough syrup from Canada today uses ammonium carbonate as an active
ingredient intended to help relieve symptoms of bronchitis. It is also used as an emetic. It is also found
in smokeless tobacco products, such as Skoal, and it is used in aqueous solution as a photographic
lens cleaning agent, such as Eastman Kodak's "Kodak Lens Cleaner."