Leavening Agents: We provide a variety of leavening agents to suit your application needs. Leavening acids are typically used in conjunction with an alkaline source such as baking soda to take the place of yeast in baked goods. 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 goods. 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:
USP Powder #1
USP #1 (Treated Free Flowing)
USP #5 (Fine Granular)
Sodium aluminum phosphate (SALP)
Sodium aluminum phosphate acts as a leavening agent, but is often also 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, allowing only 20 to 30% of available carbon dioxide to be released.
Applications: Self rising flour, prepared cake mixes, pancakes, waffles, refrigerated dough, frozen dough, batter products
Sodium acid pyrophosphate (SAPP)
Sodium Acid Pyrophosphate 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, with a finer granulation providing a slower reaction. SAPP can be produced by many different methods to produce a wide range of reaction rates
Applications: Doughnuts, refrigerated doughs, baking powders, cake mixes
Monocalcium phosphate (MCP)
Monocalcium Phosphate is a leavening acid. When combined with sodium bicarbonate or another alkali, it will produce carbon dioxide, resulting in leavening in baked goods. The most important use of MCP in the food industry is as an acid component in baking powders. It is a low temperature acid, reacting immediately once moisture is added.
Applications: Pancakes, cookies, angel food cakes, self-rising flour, double acting baking powder, and single acting baking powder
Sodium Aluminum Sulfate (SAP)
Sodium Aluminum Sulfate is a leavening acid that does not react with sodium bicarbonate at cold temperatures. The sodium aluminum sulfate forms a very good dual system with Monocalcium Phosphate in double acting baking powders.
Applications: Products where no gas production is required in the mixing stage, Also used to manufacture baking powders.