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From chemical leavening to mineral fortification, phosphates play an important role in the baking industry. Learn how to jump-start your formulas with these phosphate applications.
1 Chemical leavening - Phosphates play an important role in chemical leavening systems by reacting with baking soda to spur leavening in a variety of products, including cookies, tortillas and pizza. This reaction produces CO2 and causes bakery foods to rise. Common phosphates used in chemical leavening include sodium-based phosphates such as sodium aluminum phosphate (SALP) and sodium acid pyrophosphates (SAPP), and calcium-based phosphates.
Phosphates provide ideal acid reactions in chemical leavening systems because phosphates affect solubility and the rate of reaction. Sodium-based phosphates commonly are used for their versatility and abilities to offer time-delayed leavening, which allows bakers to delay the rate of reaction.
SAPPs are the most common phosphates used in chemical leaveners. There are many different grades...