Problem with Baking Powder 发泡问题

今天一时兴起去吃吃油条，端上来却嗅到浓重的氨味。我知道这是用碳酸氢铵发的泡，大概没有完全分解就遇到了盘子里的水。硬着头皮吃了一根，结果是到现在都感到反酸。我宁可吃点铝，至少明矾发的口感要更脆，而且闻起来也不这么恐怖。
回来仔细研究下，发现不用铝也可以发泡。理论上讲，磷酸氢钙效果不错，而且至少应该比较脆，余下些对人体也没有太大毒性。
还有，这散发恐怖气味油条十分有名——真搞不懂为什么这么家大型企业，为了缩减成本就愣是不用点更安全更可口的？

I were going to eat fried bread sticks today, got a smell of ammonia. As I knew, it came from one of the ingredients, ammonia bicarbonate, which maybe not fully destructed and then dissolved in the water. As a result of tasting one, my stomach feels too much gastric acid till now. I'd say I prefer alum, it will resulting crisp ones at least, and will not smell so terrible.
Then I find out more without aluminium, such as Rumford Baking Powder, which uses calcium phosphate instead. Theoritically it
will be good, at least resulting crisp ones, with not so many toxic effects.
And, the fried bread sticks here are very famous, for their smelling. I wonder why such a huge company doesn't going to find something seems safer and more delicious out? Just for reducing the cost?