Food additives data book - wordpres

TECHNOLOGY OF USE IN FOODS: Sodium acid pyrophosphate leavening acids are available in several grades with different rates of
reaction with sodium bicarbonate. The slowest reacting are suitable for products requiring a long
production cycle or long storage life, such as frozen doughs.
A grade appropriate for the intended purpose should be selected. The neutralising value is 72. When
used as an emulsion stabiliser in frankfurters and luncheon meat, an addition of 0.2–0.3% to the dry
mix should be made
FOOD SAFETY ISSUES: The maximum tolerable daily intake is 70 mg/kg body weight for phosphates, expressed as P, from all
sources, including those naturally present in food and those derived from additives
LEGISLATION: USA: CANADA:
Permitted generally in foods and in Permitted to GMP in baking
self-raising flour powder and “unstandardized
foods”
UK and EUROPE:
Permitted at up to specified maximum levels AUSTRALIA/PACIFIC RIM:
in a wide range of foods, including bakery Permitted at specified levels
products, dairy products and meat products in a range of foods
REFERENCES: Timm, R. G. (1988) Baking powder – factors affecting its performance. In: Bush, P. B., Clarke, I. R.,
Kort, M. J., and M. F. Smith (Eds.), Functionality of Ingredients in the Baking Industry. Natal
Technikon Printers, Durban.
Conn, J. F. (1981) Chemical leavening systems in flour products. Cereal Foods World, 26(3),
119–123.
LaBaw, G. D. (1982) Chemical leavening agents and their use in bakery products. Bakers Digest,
56(1), 16–18, 20–21.
Stauffer, C. E. (1994) Chemical leavening. In: K. Kulp (Ed.), Cookie Chemistry and Technology.
American Institute of Baking, Kansas.
Disodium dihydrogen diphosphate 545