Novel leavening systems for food production

Leavening agents provide many baked products (e.g. cakes) with proper airy structures. They generally contain NaHCO3 and (an) inorganic acid(s) [HX(s)]. They release CO2 as soon as they are in contact with each other. NaHCO3 is very soluble in the batter’s aqueous phase. Different HXs are used to control CO2 release, which itself depends on when they dissolve. When CO2 is released too early, it diffuses through the batter and is lost. Also when HX acts too late, products of low volume and poor structure are obtained. Very efficient HXs used in leavening systems are phosphate or aluminium based. However, their use is under increasing pressure because of health concerns. This project will develop alternative leavening systems for which a proof-of-principle has been supplied.

Keywords:food system, leavening

Disciplines:Food technology