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AMONYUM BİKARBONAT

Cas No: 1066-33-7

 

ammonium bicarbonate
AMMONIUM BICARBONATE
Ammonium hydrogencarbonate
Ammonium hydrogen carbonate
1066-33-7
Monoammonium carbonate
Ammonium acid carbonate
Ammonium hydrogencarbonat
Acid ammonium carbonate
Ammonium bicarbonate (1:1)
Carbonic acid, monoammonium salt
Carbonic acid, ammonium salt (1:1)
10361-29-2 (unspecified ammonium salt)
hartshora
ammoniumcarbonate
AmBia
ammonia bicarbonate
azanium hydrogen carbonate
ammonium hydrogen carbonata
Bicarbonate of ammonia
powdered baking ammonia

 


10 C suda % 14, 20' C de % 17,4, 30 C'de % 21,3 oranında çözünür. Alkolde ve asetonda çözünmez.Amonyum sülfat ile kalsiyum karbonat karışımının süblimasyonuyla elde edilmektedir.


Kullanım alanları: Unlu mamüllerde (maya görevi görür), kabartma tozu formülasyonlarında, yangın söndürücülerde, geçirgen plastik üretiminde, temizlik ürünlerinde, seramik, boya, tekstil deri ve gübre sanayiinde kullanılır. Amonyum bikarbonat kabartma tozunda kullanıldığında elde edilen ürünün raf ömrü kısa olur. Kakao tozunun alkalizasyonunda ve pişirmede karbondioksit oluşturmak amacıyla kullanılmaktadır.

 

 

 

 

Ammonium bicarbonate is used in the food industry as a raising agent for flat baked goods. It was commonly used in the home before modern day baking powder was made available. Although there is a slight smell of ammonia during baking, this quickly dissipates, leaving no taste. In many cases it may be substituted with baking soda or baking powder or a combination of both, depending on the recipe composition and leavening requirements. Compared to baking soda or potash, hartshorn has the advantage of producing more gas for the same amount of agent, and of not leaving any salty or soapy taste in the finished product, as it completely decomposes into water and gaseous products that evaporate during baking. It cannot be used for moist, bulky baked goods however, such as normal bread or cakes, since some ammonia will be trapped inside and will cause an unpleasant taste.

 

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