Baking & Snack - November 2013 - 70

LEAVENING

phate (CAPP) and anhydrous monocalcium phosphate
(AMCP), cuts overall sodium content by 20 to 35%, according to Mr. Brodie.
Much progress has been made with calcium phosphates. For example, CAPP is used by ICL in its Levona
family of zero-sodium, calcium-rich leavening agents.
When used along with sodium bicarbonate, CAPP cuts
the leavening system's overall sodium content by 20 to
25%, according to Ms. Heidolph. The company tailored
the time-delayed-release acids to replace SAPP.
These calcium acids are showing up in blends with
early and late gassing power activity. Innophos produces
Actif-8, a formulated mixture of Levair (SALP) and anhydrous MCP. It is a white, free-flowing powder having
a calcium content of approximately 6.2%. When Actif-8
HiCal is used in the blend, it raises calcium to 11.4%.
Baking powders, too, are taking advantage of
potassium- and calcium-containing leaveners. Clabber
Girl developed its InnovaFree baking powder using
Innophos' Cal-Rise sodium-free leavening agent. This
baking powder can reduce sodium levels in baked foods
by 50%, Ms. Livvix noted.
At AB Mauri, the newest developments in chemical leavening systems address tortilla production: The
Suprimo Tortilla System encompasses leavening, conditioning, preservation and extensibility in "dial up" and
"dial down" fashion. The company offers a full menu of
bicarbonates, leavening acids and baking powders.

Changes benefit nutrition
Replacement of sodium-bearing ingredients improves
the health profile of the finished goods. "The baker

Muffins rely on chemical leavening for lift and crumb texture. Changes in leavening allow an increase in calcium and potassium at the expense of sodium.
ICL Food Specialties

needs to realize that while reducing sodium, you can get
the additional benefits of other ingredients with calcium
and potassium," Ms. Russell said.
This change can be reflected on product labels. "For
many applications, the calcium contributed from the
leavening system may also allow a calcium claim such as
'good source,' " Ms. Heidolph said. This applies not only
to CAPP but also MCP and dicalcium phosphate.
The mineral-rich nature of di- and tricalcium phosphates may also prove valuable for fortifying bakery
foods, according to Mr. Kroning.
Although cutting dietary intake of sodium dosen't
command high attention from Americans at the
moment, the issue may become more important as more
popular health-and-wellness themes mature. Plenty of
alternative ingredients now exist for bakers willing to
experiment now.

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70

/ Baking & Snack / November 2013

For more information, see Page 121

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