Description:

Leavening acids are typically used along with an alkaline in place of yeast in baked products.

Acid/base leavening systems produce carbon dioxide in the presence of heat and water.

Typically sodium bicarbonate (base) is used with an acid or acidic salt, reacts in the presence

of moisture and heat to produce carbon dioxide.  Various Leavening acids are used based upon

on the processing conditions, final desired product etc.  Following are available from us:

Double Acting Baking Powder

Sodium Bicarbonate

Sodium Aluminum Phosphate

Sodium Acid Pyrophosphate

Monocalcium Phosphate

Sodium Aluminum Sulfate

Last modified: 06/24/10