Baking&Snack - July 2014 - 47

"Improved technology is making it easier to convert from traditional systems to these low-sodium
components, but care still needs to
be taken to ensure process, product
and shelf-life performance are not
jeopardized," Mr. Weilert noted.
Formulators can adjust components individually by taking into
account their rates of reaction and
neutralizing values to provide the
needed gassing power and proper
time of gas generation. "It is less
complex to use baking powders
that have been designed with low
sodium in mind," Mr. Weilert said.
Corbion Caravan's Low Sodium
Baking Powder is balanced to give
functionality similar to the highersodium counterparts.
The same goes for double-acting
systems. Ms. Livvix explained that
Clabber Girl's InnovaFree Sodium
Free baking powder offers the balance of leavening powder of conventional double-acting systems. "It's as
simple as substituting these ingredients on a 1:1 ratio for the original
baking powder being used," she said.
Like many formulation changes
intended to enhance the healthy
image of foods, replacement of
sodium-bearing leavening systems
can become a matter of affordability.
"One always needs to keep cost in
mind," Dr. Book noted. "Each leavening acid differs in the optimum
amount used with the base, so cost
and use level can also be considered
into the decision making process."
Economics of use matter, too. "Of
the healthier options being built
into formulas these days, sodium
reduction has particularly high cost
hurdles," Mr. Weilert said. "This cost
makes industry-wide sodium reduction challenging from a financial
perspective and has led to adopting low-sodium approaches [only]
when customers, laws and sales potential drive the decision process.
"The decision to use a low-sodium approach versus a traditional

formula is driven by the needs of
the customer and the potential value

that this style of product provides,"
he summarized.

Find resources for leavening by visiting
www.esourcebaking.com. Browse by category under Ingredients, and click
on Minor for listings.

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www.bakingandsnack.com / July 2014 Baking & Snack 47

041_BS_Jul14chemleavening.indd 47

7/28/2014 10:48:56 AM

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Baking&Snack - July 2014

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