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The Truth Behind Phosphate Chemical Leavening

Phosphates have been an integral part of chemical leavening systems since their discovery.  The acid-base reaction with sodium bicarbonate to deliver carbon dioxide gas has supposedly been well known chemistry.  But has it?  Do we really understand the mechanisms behind the phosphate/bicarbonate reaction?  An in-depth investigation has shown that phosphates cause bakeries significant technological challenges.

Bakeries often compensate for these difficulties by adding ingredients such as organic acids, starches, gums and emulsifiers.

So could there be new technology out there?  This presentation looks at a new and novel means to deliver carbon dioxide with none of the drawbacks of phosphates, yet the same high quality results.  This new technology produces nutritionally balanced baked goods that are low in sodium and phosphate free.  Added salt can be removed, products become clean label and shelf life is controlled without affecting color, taste or texture; and we get the perfect rise!

Learning Objectives

  • Understand the effect and limitations of phosphate leavening systems
  • Understand the ingredients that are used to counteract the effects of phosphate addition
  • Gain insight into a new and novel technology that rises baked goods without the use of phosphates

Presenter
Dinnie Jordan, Kudos Blends

Presentation Time
Tuesday, February 26, 2019
1:25 pm - 2:00 pm

Session
Breakout 5

 

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