Leavening agents

(17) Leavening agents: Substances used to produce or stimulate production of carbon dioxide in baked goods to impart a light texture, including yeast, yeast foods, and calcium salts listed by the National Academy of Sciences/National Research Council under dough conditioners.

Source

21 CFR § 170.3


Scoping language

For the purposes of this subchapter, the following definitions apply:

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