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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 of SAPPs, and the grades are classified by the percent...