Leavening agent

A leavening agent is a substance used in food science and culinary applications to induce the expansion of doughs and batters by releasing gas, primarily carbon dioxide. These agents are categorized into biological leaveners, such as yeast (Saccharomyces cerevisiae), which produce gas through the fermentation of sugars, and chemical leaveners, such as baking soda (sodium bicarbonate) and baking powder, which react with acidic components or heat to release gas. While certain chemicals used as leavening agents have medicinal applications—for example, sodium bicarbonate is used as an antacid or to treat metabolic acidosis—the term 'leavening agent' itself refers to a functional food additive category rather than a specific therapeutic target, receptor, or enzyme. In the context of drug discovery and biotechnology, this is not a recognized molecular target for pharmacological intervention. Consequently, it lacks a specific role in disease pathology or targeted drug development pipelines.

Other names

Raising agentBaking agentChemical leavenerBiological leavener

Produces gas (typically carbon dioxide) via chemical acid-base reactions or biological fermentation to expand dough or batter.