No, mayonnaise is not a leavening agent. Leavening agents, such as baking soda or yeast, are substances that cause dough or batter to rise by producing gas. Mayonnaise is an emulsion of oil, egg yolk, and vinegar or lemon juice, primarily used for flavor and texture in dishes, rather than to create lift or volume in baked goods.
The function of a leavening agent in cooking helps to tenderize the ingredients. The ingredients get softer the longer they soak with the leavening agent.
Leavening agent
Salt (NaCl) is not a leavening agent.
my butt
the mayonnaise as a binding agent for your crab cakes
Bananas are not the best leavening agent for muffins. Baking powder is the best leavening agent for baking. Bananas do not rise to the same degree as baking powder.
Calcium disodium, specifically calcium disodium EDTA, is not a leavening agent. Leavening agents, such as baking soda or baking powder, help baked goods rise by producing gas during the baking process. Calcium disodium EDTA is primarily used as a preservative and chelating agent in food and pharmaceuticals, rather than for leavening.
Most cream puffs do not use a leavening agent. The "shell" or "crust" of the original cream puff uses plain flour and salt, similar to a pie crust. You generally do not want to use a leavening agent as you don't want the shell to "rise".
Do you mean what is a leavening agent?A leavening agent it is an ingredient that makes, doughs and batters softer lighter fluffier buy adding bubbles of air, carbon dioxide or various other chemicals that will react accordingly to moisture.
It is a leavening agent - it makes your recipe rise.
Yeast.
Baking soda (sodium bicarbonate).