Ammonium bicarbonate is a type of leavening agent that is commonly used in baking to help dough or batter rise. It works by releasing carbon dioxide gas when it reacts with an acid, such as vinegar or lemon juice, which causes the dough or batter to expand and become lighter.
In protein powders, ammonium bicarbonate is sometimes used as a processing aid or as a pH adjuster to help maintain the desired texture and flavor of the product. It is not typically used as a source of nutrition or protein.
In terms of safety, ammonium bicarbonate is generally recognized as safe by the U.S. Food and Drug Administration (FDA) when used in the amounts typically found in food products.