Baking Leavenings Solutions For Your Baking Challenges
Innophos Baking Leavenings We Provide Solutions to Your Baking Challenges Regent 12XX and Ajax Regent 12XX and Ajax are very fast-acting monocalcium phosphate monohydrates. About 60% of the available CO 2 is reacted during the mixing period, after liquid has been added. There is virtually no action during the bench period. The remaining action takes place during baking. Regent 12XX is used in pancake mixes (often combined with Victor Cream or Levair ), cookie mixes and angel food cakes. It is also used with other acids in double-acting baking powders, and as a bread improver in yeast raised doughs. Ajax is the granular form of Regent 12XX and is commonly used in baking powders, cookies and crackers. V-90 V-90 is a coated anhydrous monocalcium phosphate. Each crystal has a slowly soluble phosphatic coating. Liquid added to make the dough or batter must first penetrate the coating, then hydrate the crystal before any reaction with the sodium bicarbonate commences. A delayed leavening action results. The initial reaction during mixing produces only about 20% of the available CO 2. 40-50% more CO 2 will be developed during a 10-15 minute bench period. V-90 is used in cake mixes, self-rising flour, self-rising corn meal, pancake mixes, waffle mixes and baking powder. Neutralizing Value Regent 12XX and Ajax = 80 V-90 = 83 Features Regent 12XX, Ajax Fast Acting, 60% CO 2 released within two minutes Excellent leavening acid for nuclei formation Yields early acidity Neutral bland flavor, calcium based V-90 Anhydrous coated product Delayed action (3-5 minutes) Slow continuous CO 2 release during the bench period Neutral bland flavor, calcium based Applications Cakes and muffins Pancakes Waffles Cookies Baking powders Corn meal products Dough conditioners Nutritional Benefits With more emphasis on healthier diets and reducing dietary sodium, the move to reduce sodium in foods can be difficult. These MCP s are calcium based (17% calcium), and contain no sodium. They are ideally suited for use in lower sodium baked goods. DCP-D (Dicalcium Phosphate Dihydrate) As part of the calcium family, DCP-D is a unique and specialized leavening acid that is never used alone. Its not active during the mix or bench phases, until the temperature has reached 135 140 F during the baking cycle. DCP-D is used to adjust the ph level and provide leavening during the late stages of baking. It has a neutralizing value of 33.
Reduce Sodium - Keep the Taste CAL-RISE A Sodium Free Calcium Based Leavening Acid (Calcium Acid Pyrophosphate, Monocalcium Phosphate) CAL-RISE is a chemical mixture of calcium acid pyrophosphate and monocalcium phosphate anhydrous produced by a special patented process. This unique sodium free leavening acid is specially processed to replace sodium acid pyrophosphate (SAPP 28). Developing and introducing healthier products to the market allows companies to stand out from the competition. The industry challenge is to reduce sodium while maintaining the product flavor and texture characteristics, while keeping costs down. CAL-RISE is an excellent leavening acid to replace SAPP 28, reducing sodium and aftertaste. With a neutralizing value of 72, CAL-RISE is a one-to-one replacement for SAPP 28. CAL-RISE will significantly increase your product s calcium content, with a calcium content of 18%. It s an excellent leavening for all types of bakery mixes including: cake and muffin mixes, pancakes, cake donuts, biscuits, flour tortillas, baking powders, self-rising flour, batters, breadings and dough products. Benefits Sodium free Calcium content of 18% Slow gas release profile Neutral, bland flavor A one-to-one replacement for SAPP 28 Comparable texture properties As economical to use as SAPP 28 Applications Layer and snack cake products Biscuits, scones, muffins, pancakes Batters and breadings Tortillas Dry mixes, self rising flour Baking powders In typical formulas, replacing SAPP with CAL-RISE shows a 25% sodium reduction and increases calcium levels significantly. Muffins with CAL-RISE Nutrition Facts Serving Size (38g) Servings per Container Amount Per Serving Calories 100 Calories from Fat 25 % Daily Value* Total Fat 2.5g 4% Saturated Fat 0.5g 3% Cholesterol 15mg 6% Sodium 160mg 7% Total Carbohydrate 19g 6% Dietary Fiber 2g 7% Sugars 8g Protein 2g Vitamin A 0% Vitamin C 0% Calcium 8% Iron 4% *Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. Calories: 2,000 2,500 Total Fat Less than 65g 80g Saturated Fat Less than 20g 25g Cholesterol Less than 300mg 300m Sodium Less than 2,400mg 2,400m Total Carbohydrates 300g 375g Dietary Fiber 25g 30g Calories per gram: Fat 9 Carbohydrate 4 Protein 4 Muffins with SAPP Nutrition Facts Serving Size (38g) Servings per Container Amount Per Serving Calories 100 Calories from Fat 25 % Daily Value* Total Fat 2.5g 4% Saturated Fat 0.5g 3% Cholesterol 15mg 6% Sodium 220mg 9% Total Carbohydrate 19g 6% Dietary Fiber 2g 7% Sugars 8g Protein 2g Vitamin A 0% Vitamin C 0% Calcium 2% Iron 4% *Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. Calories: 2,000 2,500 Total Fat Less than 65g 80g Saturated Fat Less than 20g 25g Cholesterol Less than 300mg 300m Sodium Less than 2,400mg 2,400m Total Carbohydrates 300g 375g Dietary Fiber 25g 30g Calories per gram: Fat 9 Carbohydrate 4 Protein 4
Sodium Acid Pyrophosphate SAPP Innophos offers a full range of sodium acid pyrophosphate leavening acids. By controlling certain processing variables during manufacturing, a full range of SAPPs are produced with the same chemical base and a uniform neutralizing value of 72. Sodium acid pyrophosphates are very stable. Individually they provide numerous controlled rates of CO 2 release. They can also be combined to adapt to many variables in the application, such as the varying ph of flour, milk and shortening for example, as well as variations in the proportions of other ingredients. In primary release during dough or batter preparation, our five grades of SAPP yield from 20% to 43% of carbon dioxide gas during a two minute mixing period, and exhibit only slight bench action. All provide more than half the available CO 2 in response to oven heat. Innophos SAPP Grades Perfection The fastest-acting sodium acid pyrophosphate. Used as a leavening agent in doughnuts, cakes and other prepared mixes. Frequently used with slower-acting SAPPs to increase the reaction rates. Particularly useful in devil s food cake formulations because it produces a desirable foxy red crumb color. Donut Pyro Specifically developed for use in doughnut mixes. Its rate of reaction is designed to make it ideal for use in doughnut mixes. Donut Pyro is sometimes used with BP Pyro when a slightly slower reaction rate is needed. Victor Cream Used in a variety of mixes for institutional, bakery and retail applications and baking powders. BP Pyro Used as an all-purpose leavening. Relatively slow reaction rate makes it ideally suited for use in refrigerated doughs, baking powder and cakes. BP Pyro is often used with faster-acting SAPPs. SAPP #4 The slowest-acting sodium acid pyrophosphate of the series. Developed especially for use in canned refrigerated biscuit doughs. The CO 2 release during mix and bench phases combined is the lowest of any SAPP. As a result, doughs can be held for long periods, even at above normal temperatures. Excellent for frozen batter, doughs, flour tortillas and formulas where minimal reaction is needed until baking. SAPP Equivalent* Perfection SAPP 43 Donut Pyro SAPP 40 Victor Cream SAPP 37 BP Pyro SAPP 26, 28 SAPP #4 SAPP 10, 15, 22 *When compared to other brands Benefits Full range of product 5 grades Economical to use 72 neutralizing value Can be used alone or in combination with other acids Double-acting leavening action Versatile leavening for use in many products Quantity Of Sodium & Calcium In Leavening Ingredients Sodium (mg) Calcium (mg) Ingredients per 100 grams per 100 grams Sodium Bicarbonate 27,370 0 Potassium Bicarbonate 0 0 Sodium Acid Pyrophosphate (SAPP) 21,000 90 Levair (SALP) 2,100 400 Regent 12XX (MCP-M) 0 16,700 V-90 (MCP-A) 0 17,700 Cal-Rise (CAPP/MCP-A) 0 18,000 Actif-8 (SALP/MCP-A) 1,350 6,600 Hi-Cal Actif-8 (MCP-A/SALP) 700 12,000 Neutralizing Values / Bicarbonates Potassium Ammonium Sodium (+19%) (-6%) Regent 12XX, Ajax (MCP-M) 80 95 75 V-90 (MCP-A) 83 99 78 Levair, BL-60 (SALP) 100 119 94 All SAPP s 72 86 68 Cal-Rise (CAPP/MCP) 72 86 68 Hi Cal Actif-8 90 107 85 Actif-8 95 113 89 DCP-D 33 39 31
Sodium Aluminum Phosphate Description SALP (Levair, BL-60 ) is a slow/heat reactive leavening acid. It can be used in a wide range of bakery applications alone or in combination with other leavening acids. Levair Levair has excellent buffering action which adjusts prepared mixes to the varying influences of the numerous ingredients. Because this formulation produces a great number of thin-walled cells, baked products made from Levair are notable for their firm yet tender crumb texture. The formation of many thin-walled cells also helps achieve complete bake-out to produce a dry crust with moist eating qualities. Levair also puts the rise into self-rising pizza. Levair is used in combination with yeast, or more recently, alone in frozen pizzas and dough. BL-60 This unique product is a mixture of Levair with aluminum sulfate anhydrous, and was developed for dry mix cake products. BL-60 is more tolerant to variations, (like under-mixing and longer holding times before baking), in the home environment. Similar to Levair in neutralizing value and the release of carbon dioxide gas, BL-60 is more sensitive to heat and releases final acidity at a batter temperature of about 120 F. Like Levair, it is commonly used in cake mixes, especially those which contain highly emulsified shortenings. Whether your goals are to formulate sodium reduced products or added calcium healthier products, Innophos sodium free calcium phosphates can make this happen. Actif-8 and Hi Cal Actif-8 Actif-8 and Hi Cal Actif-8 are combinations of Levair and V-90. They produce good baking reaction, fine texture and exceptional tenderness in baked products. They also provide good color and flavor, a neutral ph of 7.0 to 7.2 and complete freedom from aftertaste. Another key to the success of these products is their stability, with a shelf life of 12 months or more in dry mixes. The unique buffering action minimizes ingredient and processing variations in both manufacturing and baking. Both are suitable for a wide range of bakery mixes and self rising flours. They are excellent leavenings for reducing sodium content and increasing calcium content. Hi Cal Actif-8 contains increased calcium content and is also a combination of V-90 and Levair. Features High neutralizing value Provides a tender soft texture Forms thin walled air cells Neutral flavor Applications Cake and other dry mixes Biscuits Frozen doughs Chemically leavened doughs Slow reaction rate Provides for a resilient crumb structure Excellent choice for dry mixes Muffins Self-rising pizza Baking powders Baking mixes
Understanding Neutralizing Value and Dough Rate of Reaction Neutralizing Value (NV) is the measure of available acidity in leavening acids. The value is used to determine the amount of acid or acids needed so when combined with sodium bicarbonate, it produces a neutral ph. NV represents the number of parts of sodium bicarbonate that can be neutralized by 100 parts of the leavening acid. Applying Neutralizing Values The formula to figure acid amounts: Amount of Bicarb x 100 = Amount of acid to neutralize the bicarb Neutralizing Value (NV) How much acid to use? Example: A formula calls for 2.5 grams of bicarb. How much V-90 (NV = 83) is needed? 2.5 grams bicarb/83 (NV of V-90) x 100 = 3.01 3.01 grams V-90 are needed Using two acids: Example: A formula calls for 3.74 grams of bicarb and a blend of 80/20 BP Pyro/V-90. a. Find average NV by percentage: 80% of 72 = 57.6 20% of 83 = 16.6 Average NV = 74.2 b. Determine amount of blend using formula: 3.74 x 100 = 5.04 grams acid blend 74.2 c. Calculate % of each acid to use: 5.04 x 80% = 4.03 grams BP Pyro 5.04 x 20% = 1.01 grams V-90 The Innophos Difference Looking for fortification solutions? Innophos can help with a wide range of fortification tasks in processed foods and beverages. Innophos calcium, phosphorus, potassium and magnesium can provide fortification in beverages, dairy products, baked foods, desserts, coffee whiteners and creamers, batters and breadings, dietary supplements, meat, poultry and seafood. Contact our Baking Expert today at +1-609-366-1235 or e-mail john.brodie@innophos.com. North American Headquarters US/Canada Innophos, Inc. 259 Prospect Plains Road, Building A Cranbury, New Jersey 08512 USA Tel: (609) 495-2495, Fax: (609) 860-0138 email: spcustomerservice@innophos.com Canada Innophos Canada, Inc. 3265 Wolfedale Road Mississauga, Ontario L5C 1V8 Canada Tel: (800) 465-9035, Fax: (905) 566-9778 email: cancustomerservice@innophos.com Mexico Innophos Mexicana SA de CV Bosque de Ciruelos No. 186, Piso 11 Colonia Bosques de las Lomas Miguel Hidalgo, C.P. 11700 México, D. F. Tel: +52 55 5322 4808, Fax: +52 55 5322 4896 email: customerservice@innophos.com.mx China Innophos (Taicang) Food Ingredients Manufacturing Co., Ltd. No. 7-1, Fengyang Road, Shuangfeng Town, Taicang City, Jiangsu, China, Postal Code: 215416 Tel : +86 512 53202416, +86 512 53202418 email: joanne.lim@innophos.com Dough Rate of Reaction (DRR) The measurement of the speed of reactivity of the leavening acid in a dough mixture. The test for this is performed by measuring the amount of carbon dioxide released over a period of time at a certain temperature (27 C is typically used). This Rate of Reaction is controlled by the leavening acid s physical and chemical characteristics. The results are expressed in percentage of CO 2. Bench Acid Mixing Time Baking Regent 12XX 60 0 40 V-90 15 35 50 DCP-D 0 0 100 Levair 22 9 69 BL-60 22 9 69 Actif-8 27 20 53 Perfection 40 8 52 Donut Pyro 36 8 56 Victor Cream 32 8 60 BP Pyro 28 8 64 SAPP #4 22 11 67 Cal-Rise 25 22 53 Innovate with Phosphate Innophos.com Export Sales Asia Pacific/Europe/ Central America/South America (excluding Mexico) Innophos, Inc. 259 Prospect Plains Road, Building A Cranbury, New Jersey 08512 USA Tel: (609) 495-2495, Fax: (609) 860-0138 email: exportsales@innophos.com For more information, please visit our website: Innophos.com The product application information set forth in this document is provided in good faith, and is primarily based upon on our current knowledge and information we receive from customers. It is the user s responsibility to determine the suitability of Innophos products for any application. In no event should such information be used as a substitute for applications testing or other evaluations to determine product suitability. This information is provided without warranty or obligation of any kind, including its completeness or accuracy, infringement of intellectual property rights, legal or regulatory requirements, or results obtained from use of the information. Innophos warrants solely to meet standard manufacturing specifications for its products, subject to the limitations set forth in its standard terms and conditions of sale, or those set forth in a written contract between Innophos and its customer. 2010 Innophos, Inc. All rights reserved. Rev. 9/13 BAK-221.9/13