Sodium-Free Leavening for Baked Goods

A wide variety of baked goods rely on sodium acid pyrophosphate (SAPP) as a leavening agent. However, SAPP, with an average of 23,000 mg sodium per 100 grams, contributes to the overall sodium level of the product. Since the industry is actively working to cut sodium levels in processed foods, formulators are on the lookout for any opportunities to seamlessly replace sodium-contributing ingredients without a loss in taste or texture.

CAL-RISE® from Innophos, a patented mixture of calcium acid pyrophosphate and monocalcium phosphate, anhydrous, is designed as a direct, 1:1 drop-in replacement for SAPP 28. It has a neutralizing value of 72, neutral flavor and comparable cost to SAPP 28, and delivers the same texture as SAPP 28 in baked goods while boosting calcium content (with 18,000 mg calcium per 100 grams of the ingredient)all without adding any sodium to the formulation. With typical use levels, swapping CAL-RISE for SAPP 28 can usually enable a good source of calcium label claim.

CAL-RISE produces a slow gas release during baking. Until the introduction of CAL-RISE, the choice for sodium-free leavening was limited by functionality, says John Brodie, technical service, baking. Monocalcium phosphates have too fast of a reaction to be used by themselves and are usually blended with a slower SAPP. DCP-D (dicalcium phosphate dihydrate) is too slow and must be blended with faster-acting leavening. With CAL-RISE, the reaction rate is comparable with SAPP 28, which is the most widely used leavening acid. CAL-RISE has the needed rate of reaction for most baked goods.

CAL-RISE can be used by itself or in combination with slower or faster leavening, depending on the product requirements, continues Brodie. For a sodium-free leavening system, replace sodium bicarbonate with potassium bicarbonate in conjunction with CAL-RISE to achieve maximum sodium reduction.

In a side-by-side evaluation, batter, specific-volume properties and texture (determined via softness and springiness) of a yellow layer cake made with CAL-RISE were virtually identical to one made with SAPP 28. In many baked goods, CAL-RISE permits a 20% to 35% sodium reduction even without changing salt or bicarbonate levels.

 Product characteristics will not change, says Brodie. CAL-RISE will give the same finished volume and crumb structure as SAPP 28. CAL-RISE is bland in taste, where SAPPs do have an aftertaste, so you will have a cleaner taste profile.

CAL-RISE is recommended for use in baking powders, baking mixes, batters and breadings, and refrigerated and frozen doughs, as well as baked goods like layer and snack cakes, biscuits, scones, muffins, and pancakes.

Innophos, Inc.
259 Prospect Plains Road, Building A
P.O. Box 8000
Cranbury, NJ 08512-8000
Phone: 866/631-7394
E-mail: [email protected]
Website: innophos.com