Food additives data book - wordpres

TECHNOLOGY OF USE IN FOODS: A satisfactory chemical leavening system requires a balance between the sodium leavening bicarbonate
and the acid leavening agent. The number of parts of some common acid agents equivalent to 1 part of
sodium bicarbonate are as follows:
Monopotassium tartrate 2.24
Pure SAPP (sodium acid pyrophosphate) 1.32
Commercial SAPP 1.39
Pure ACP (acid calcium phosphate) 1.045
Commercial ACP 1.25
Glucono-delta-lactone 2.12
As commercially available acid leavening agents vary in their rate of reaction, they should be selected
according to the particular application for which they are intended
SYNERGISTS: Acidulants, such as potassium tartrate, calcium tetrahydrogen diorthophosphate (ACP), disodium
dihydrogen diphosphate (SAPP), glucono-delta-lactone
FOOD SAFETY ISSUES: No safety concerns
LEGISLATION:
USA: UK and EUROPE: CANADA: AUSTRALIA/PACIFIC RIM:
Permitted for general food use Permitted for general food use Permitted for general food use Permitted for general food use
and in self-raising flour
REFERENCES: Lajoie, M. S., and Thomas, M. C. (1991) Versatility of bicarbonate leavening bases. Cereal Foods
World, 36(5), 420–423.
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.
Janovsky, C. (1993) Encapsulated Ingredients for the Baking Industry. Cereal Foods World, 38(1),
85–87.
Lajoie, M. S., and Thomas, M. C. (1994) Sodium bicarbonate particle size and neutralisation in
sponge-dough systems. Cereal Foods World, 39(9), 684–687.
Sodium hydrogen carbonate 555