Phosphates Foster Healthful Foods

To meet the demands of an aging, more health-conscious population, the food industry is constantly looking for new ways to formulate healthier foods and beverages. ICL Performance Products LP, formerly Astaris LLC, with expertise in phosphate technology, offers some unique strategies for using phosphates to assist with product improvements like reduced sodium, no trans fat and added nutrition.

“Our technical staff’s ability to help food designers address current trends can be demonstrated with some examples from the baking industry,” says Barbara Heidolph, food marketing development manager. “For instance, in response to consumer interest in reduced-sodium products, the food industry has traditionally focused on removing or decreasing salt. Since salt performs many functions, including important flavor enhancement, we suggest looking at all sodium-containing compounds in a formulation to achieve a targeted sodium reduction at the maximum salt level.”

Baked goods often employ a leavening system composed of bicarbonate, which is the source of the leavening gas (carbon dioxide), along with a leavening acid that controls the timing of the gas’s release. While sodium bicarbonate is typically used, it can be substituted totally or in part with potassium bicarbonate to reduce sodium content. Acid salts available for leavening include sodium aluminum phosphates (SALP), sodium acid pyrophosphates (SAPP) and calcium phosphates. SAPP and SALP supply variable reaction rates, producing the desired oven spring for maximum height and volume. Replacing SAPP with SALP helps reduce sodium level, as the SALP is 65% lower in sodium. Available sodium-free leavening acids, such as calcium phosphates, typically have a very rapid or very slow rate of reaction and do not work well where oven spring is required.

“To completely remove the sodium contributed by the leavening acid, we are developing a sodium-free leavening agent with controlled rate of reaction,” states Heidolph. “Our new ingredient will have use in most applications where SAPP or SALP is currently used. This leavening acid change alone can aid in as much as a 20% reduction in sodium per serving. It does not impact the flavor of baked goods and maintains the desired end product volume and textural characteristics. Samples will be available in the near future. We anticipate market introduction within the next 12 to18 months.” Applications include frozen and refrigerated dough and batters, as well as products requiring floor time for processing like wholesale manufacture of cakes and muffins.

Another health initiative is the reduction or elimination of trans fats, which can adversely affect the quality of baked goods. Proper modification of both the amount of leavening and reaction timing ensures the required volume and texture. To address the demand for products fortified with essential vitamins and minerals, ICL offers a complete line of functional calcium, magnesium and potassium phosphate salts.

ICL Performance Products 
622 Emerson Road Suite 500 
St. Louis, MO 63141-1160 
Phone: 800/244-6169 
Fax: 314/983-7636 
Website:

www.astaris.com 
E-mail: [email protected]