Ammonia solution has use acidity regulator
Food production
Baking ammonia (ammonium carbonate and ammonium bicarbonate) was one of the original chemical leavening agents. It was obtained from deer antlers. It is useful as a leavening agent, because ammonium carbonate is heat activated. This characteristic allows bakers to avoid both yeast's long proofing time and the quick CO2 dissipation of baking soda in making breads and cookies rise. It is still used to make ammonia cookies and other crisp baked goods, but its popularity has waned because of ammonia's off-putting smell and concerns over its use as a food ingredient compared to modern-day baking powder formulations. It has been assigned E number E527 for use as a food additive in the European Union.
Aqueous ammonia is used as an acidity regulator to bring down the acid levels in food. It is classified in the United States by the Food and Drug Administration as generally recognized as safe (GRAS) when using the food grade version. Its pH control abilities make it an effective antimicrobial agent.