Milling & Baking News - October 29, 2013 - 22

Food Ingredient Solutions® 

Reaction time proves critical
in sodium reduction
Replacements for sodium bicarbonate and SAPP may have an effect

ow consumers react to baked
foods with reduced sodium
may depend a great deal on
how bakers manage reaction times.
For example, bakers may reduce
sodium in leavening systems by replacing sodium acid pyrophosphate
(SAPP) with another acidulant, such
as calcium acid pyrophosphate. When
making such a change, bakers should
look at the rate of reaction, or how fast
the sodium bicarbonate reacts, said
Bill McKeown, vice-president of product innovation at AB Mauri North
America, St. Louis.
Typically replacing SAPP with calcium acid pyrophosphate will push
costs up 50% to 60%, he added.
"Costs are really driving how far
you want to go on low sodium," Mr.
McKeown said. "No sodium is very
expensive. Typically what we see are
people looking for 50% reduction in
baking powder."
Reaction time is certain to play a factor in one grain-based product. Compared to other baked foods, tortillas
are leavened less, said John Brodie,
commercial development manager for
bakery for Innophos, Inc., Cranbury,
N.J. Sodium bicarbonate may take up
less than 1% of a tortilla application,
but sodium bicarbonate may take up
2% to 3% in other baked foods.
The reaction rate in tortillas takes
place more quickly. Cal-Rise from Innophos controls the rate of the reaction in
tortillas, and it also has a dough conditioning effect, which makes the dough
more elastic and less likely to tear.

22 / October 29, 2013 Milling & Baking News

Besides tortillas, Cal-Rise may be
used in layer and snack cake products;
biscuits, scones, muffins and pancakes;
batters and breadings; dry mixes and
self-rising flour; and baking powders.
Cal-Rise, a chemical mixture of calcium acid pyrophosphate and monocalcium phosphate, may be used as a
one-to-one replacement for sodium
acid pyrophosphate (SAPP) 28.
Reaction time in tortillas is one factor addressed in a Supremo tortilla
system launched by AB Mauri during
the International Baking Industry Exposition in Las Vegas Oct. 6-9. The Supremo system gives tortilla manufacturers flexibility to adjust such traits
as thickness, shelf life and toast marks.
"To keep up with demand some tortilla manufacturers purchase multiple
ingredients, which adds complexity
to operations," said Michael Tamayo,
senior business development manager of tortillas for AB Mauri. "Others purchase batch packs, which lock
them into producing one type of tortilla. The Supremo tortilla system puts
flexibility and simplicity back into the
hands of the manufacturer with high
performance ingredients that can be
easily dialed-up or down, enabling
them to produce a variety of tortilla
types to meet market requirements."
Levona from ICL Food Specialties,
St. Louis, represents a family of zero sodium, calcium rich leavening acids, said
Barbara Bufe Heidolph, principal, food
phosphates, at ICL Food Specialties.
"Like their sodium analogs, the Levona calcium acid pyrophosphate (CAPP)
leavening agents come with varying
controlled rates of reaction," she said.
"This allows formulators to deliver the
carbon dioxide to their bakery product when it is needed, in the mixer and
early in the oven. Additionally, the two
grades most commonly used, Levona
Brio and Levona Opus, provide stability
to accommodate processing time."
Levona products are being used in a
variety of grain-based foods products,
including biscuits, pancakes and tortillas, to reduce sodium, Ms. Heidolph
said. When bakers use Levona in place
of SAPP, bakers typically may achieve
about a 25% reduction in sodium just
by changing the leavening acid. A

"good source of calcium" claim also
may be achieved.
Kudos Blends, Ltd., Cleobury Mortimer, England, offers potassium bicarbonate as a replacement for sodium
bicarbonate. Potassium bicarbonate
does not affect the reaction speed in
the baking process and may allow for
sodium reduction of up to 50%, according to the company. The ingredient also contains 40% potassium.
Kudos Blends has developed a vanilla cake prototype to show how potassium bicarbonate may lower sodium. A
control vanilla cake includes salt, disodium diphosphate, which also is known
as SAPP, and sodium bicarbonate. It has
424 mg of sodium per 100 grams. Taking
out the sodium bicarbonate and using
potassium bicarbonate in another vanilla cake may lower the sodium content to
213 mg per 100 grams.
Potassium bicarbonate may act as
a gas carrier in place of sodium bicarbonate, but formulators need to consider the particle size of the potassium
bicarbonate.
"Particle size is very important in
any bakery ingredient, especially potassium bicarbonate," said Dinnie Jordan, director and founder of Kudos
Blends. "Smaller particles dissolve
much more rapidly than larger particles. In order to react in a recipe, particles must first dissolve in the water. It
is therefore paramount that the products used must have a fine particle size
to ensure rapid and full dissolution of
the potassium bicarbonate.
"If the particles are too big, the
product will not fully dissolve and
react. This not only causes issues with
loss of functionality but can also cause
issues with taste and unsightly spotting due to concentrated areas of unreacted bicarbonate."
While fine particles are desired, particles that are too small also may be an
issue.
"Too fine a particle size will cause
issues with stability due to the fine
particles absorbing moisture from
atmosphere and degrading," Ms. Jordan said. "The coarser particles have
a smaller surface area so are less prone
to moisture degradation." MBN
- Jeff Gelski
bakingbusiness.com / world-grain.com

http://www.bakingbusiness.com http://www.world-grain.com

Milling & Baking News - October 29, 2013

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