LEAVENING AGENTS


MONOCALCIUM
PHOSPHATE

SODIUM ALUMINUM
PHOSPHATE

SODIUM ALUMINUM SULFATE



SODIUM ALUMINUM PHOSPHATE

USES

IN FOOD INDUSTRY:
The main use for SODIUM ALUMINUM PHOSPHATE, is as a leavening agent or acid for mixing baking powders, this is a new product in the baking industry. The SODIUM ALUMINUM PHOSPHATE, has a different performance profile than other leavening agents; it reacts slowly with the Sodium Bicarbonate in the mixing stage, there is only a 20 to 30 % Carbon Dioxide delivery from available. The difference is released during the oven stage.

The SODIUM ALUMINUM PHOSPHATE also has an excellent buffering action for flour mixes, enhancing the properties of the formula ingredients. When using SODIUM ALUMINUM PHOSPHATE, the product is crunchy and has fine texture. Its use is very generalized.
top


SODIUM ALUMINUM SULFATE

USES

IN FOOD INDUSTRY:
The SODIUM ALUMINUM SULFATE, is a high neutralizing powder leavening agent used in bakery, is slow for reacting in the dough mixing and preparing cycles, even though, it reacts quickly in the oven cycle, evolving most of the Carbon Dioxide, as a reaction product with the Sodium Bicarbonate present in the baking powder formulation. The SODIUM ALUMINUM SULFATE forms a very good dual system with Monocalcium Phosphate in double action baking powders. The SODIUM ALUMINUM SULFATE use , is the best way to enhance the properties of the baking powders, and, at the same time to reduce the formulation costs for baking powders producers.

IN GENERAL:
The SODIUM ALUMINUM SULFATE is used to dye and to print fibers, in the preparation of inks, lacquers, paper, vegetal gum, cement, porcelain, explosives, cement, tannery, water purification, in sugar mills, and also as Ammonia synthesis catalyst.
top

 MONOCALCIUM PHOSPHATE

USES

IN FOOD INDUSTRY:
The most important use of the MONOCALCIUM PHOSPHATE in the food industry is as the acid component in the baking powders.

A baking powder is defined as the mixture of materials capable to evolve gas in dough preparations, under certain conditions of humidity and temperature, once the gas is present , it expands, increasing the dough volume in such a way that the product has to form many empty cells once baked, due to the presence of Sodium Bicarbonate in the baking powder formulations. The gas evolved is Carbon Dioxide.

If it is used a baking powder having only Sodium Bicarbonate, the final product is yellowish, will have high pH, and it will not be so fluffy as when using with MONOCALCIUM PHOSPHATE. In the present, the baking powder formulations have a mix of acids or leavening agents, to promote a controlled Carbon Dioxide evolution along the baking cycles, since the dough preparation, to the final part in the oven.

The MONOCALCIUM PHOSPHATE also works as a pH regulator in the baked product, due to the resulting buffer salts from the fermentation process.

A typical double action baking powder may have 12 % of MONOCALCIUM PHOSPHATE, 30 % of Sodium Bicarbonate, 23 % of Sodium Aluminum Sulfate, 35 % of Corn Starch.

The MONOCALCIUM PHOSPHATE is also used in the preparation of Phosphated flour, prepared flours and other mixes.

The MONOCALCIUM PHOSPHATE is used in the powder drinks preparations.

IN GENERAL:
The MONOCALCIUM PHOSPHATE is used as fertilizer complement, in the opaque glass manufacture, and in the paint preparations for steel enamels. It is also used in the balanced mixes of feed formulas.
top