Food additives data book - wordpres

ALTERNATIVES: Sodium acid pyrophosphate; monopotassium tartrate; glucono-delta-lactone; sodium aluminium
phosphate
TECHNOLOGY OF USE IN FOODS: A very fast-acting raising agent with a neutralising value of 80 (monohydrate) and 83 (anhydrous).
Used alone, it reacts with sodium bicarbonate very rapidly, releasing 60–70% of the available carbon
dioxide in a two-minute mixing of dough. The reaction is completed during baking. It is used at low
concentration in combination with a slow-acting acid such as sodium acid pyrophosphate in doubleacting
baking powder. Coated anhydrous monocalcium phosphate gives a more delayed reaction.
Used at a level of 0.03% in direct-set cottage cheese to aid acidification of the milk and decrease
processing time.
Sometimes added to instant pudding and “no-bake” cheesecake mixes to strengthen the gel. May be
used in canned fruit to increase firmness
FOOD SAFETY ISSUES: Maximum tolerable daily intake of 70 mg/kg bodyweight, expressed as P, for phosphates from all
sources, including those naturally present in food and derived from additives
LEGISLATION: USA: CANADA:
Permitted generally in foods and in self- Permitted to GMP in ale, baking
raising flour powder, beer, light beer, malt
liquor, porter, stout and in
UK and EUROPE: “unstandardized foods”
Permitted at specified maximum levels in
a wide range of foods, including specified AUSTRALIA/PACIFIC RIM:
dairyproducts, meat products and bakery Permitted in a wide range of foods up to specified
products maximum levels
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: Kulp, K. (Ed.), Cookie Chemistry and Technology.
American Institute of Baking, Kansas.
Calcium tetrahydrogen diorthophosphate 551