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Baking Industry Should Look Closely At Leavening Agents To Reduce Sodium Content

February 28, 2010: 03:25 AM EST
Increasing health awareness and regulatory pressures have led the baking industry to search for cost-effective ways to reduce sodium content in their products. So far, the search has focused on curtailing salt and bicarbonates without sacrificing volume, texture, crumb structure and flavor. But leavening agents can also help decrease sodium content of baked goods while maintaining desirable attributes. New calcium leavening acids, like calcium acid pyrophosphate/monocalcium phosphate (CAPP/MCP), could replace commonly used sodium acid pyrophosphate (SAPP 28). CAPP/MCP contains no sodium (compared to 21% in SAPP), and exhibits a similar rate of reaction at the same cost. This would result in healthier baked goods with good taste and texture and a boost in calcium content – all with no increase in costs.
John Brodie, "Making cakes worth their salt", Functional Ingredients Magazine, February 28, 2010, © Penton Media, Inc.
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