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Leavening Agents: We provide a variety of leavening agents to suit your application needs.  Leavening acids are typically used in conjunction of an alkaline source such as baking soda in place of yeast in baked products. Acid/base leavening systems produce carbon dioxide in the presence of heat and water.

 

Sodium bicarbonate is the primary leavening base or alkaline source in many formulations such as cakes, cookies, biscuits and many other baked products. Combining sodium bicarbonate with leavening agents in the presence of water, heat or both releases carbon dioxide that causes cakes, cookies and other baked goods to rise.

 

Applications: Baking mixes, bakery products, tortillas, waffles, pancakes, cake mixes, frozen doughs, refrigerated doughs, biscuit mixes and baking powder.

Sodium Bicarbonate Grades Available:

 

SALP: The main use for sodium aluminum phosphate is as a leavening agent. It is often used in baking powders as well. Sodium aluminum phosphate, has a different performance profile than other leavening agents; it reacts slowly with the sodium bicarbonate in the mixing stage, only a 20 to 30% of available carbon dioxide is released.

Applications: Self rising flour, prepared cake mixes, pancakes, waffles, refrigerated dough, frozen dough, batter products.

 

SAPP is a fast to slow reacting leavening acid. It is dependent on a secondary reaction with calcium and protein in flour and milk. Granulation plays a role in the rate of reaction. A finer granulation provides a slower reaction. SAPP can be produced by different methods to produce a wide range of rates of reaction.

Applications: Doughnuts, refrigerated doughs, baking powders, cake mixes.

 

MCP is a leavening acid. Once it is combined with sodium bicarbonate or another alkali, it will produce carbon dioxide, which causes leavening in a baked product. The most important use of the monocalcium phosphate in the food industry is as the acid component in baking powders. It is a low temperature acid, which will react immediately as moisture is added.

Applications: Pancakes, cookies, angel food cakes, self-rising flour, double acting baking powder and single acting baking powder.

 

Sodium Aluminum Sulfate is a leavening acid, which does not react with sodium bicarbonate at cold temperatures. The SODIUM ALUMINUM SULFATE forms a very good dual system with Monocalcium Phosphate in double action baking powders.

Applications: Products where no gas production is required in the mixing stage. Also, used in the manufacture of baking powders.

 

 

 

 

 

 

 

 

 

 

Neutralizing Value:

The following formula is used to determine the amount of leavening acid:

Amount of Bicarbonate * 100 / Neutralizing Value = Amount of selected leavening acid to neutralize bicarbonate

 

The goal of neutralizing the acid and bicarbonate is to reach a neutral pH, in order optimize the flavor.

 

Double Acting Baking Powders can be custom blended to the customer’s specification.

 

Leavening Acid

Action

Neutralizing Value

SALP (Sodium Aluminum Phosphate)

Slow

100

SAS (Sodium Aluminum Sulfate)

Very Slow

100

SAPP (Sodium Acid Pyrophosphate)

Fast to Slow

72

MCP (Monocalcium Phosphate)

Rapid

80

Leavening Agents