Sponsored by ICL Food Specialties Take a deeper dive into chemical leavening in part two of our look into the systems help so many baked goods produce the final perfect texture and structure. Chemical leavening systems are essential to a number of baked goods. Blends, like baking powders, are typically made up of a [...]
Chemical Leavening Formulation Also known as baking powder formulation What is Chemical Leavening Formulation? Chemical leavening formulation is the process of preparing a chemical leavening system. It typically consists of a food-grade base, a leavening acid, and an inert filler like starch. These must be blended at the correct ratio for optimal [...]
Glucono Delta-Lactone Also known as GDL or D-gluconic acid-δ-lactone What is Glucono Delta-Lactone (GDL)? Glucono delta lactone (GDL) is a natural organic acid that is part of chemical leavening systems. It reacts slowly but steadily with sodium bicarbonate and is fully activated by oven heat.1 It is also a key component in reduced [...]
Reducing Agents Also known as mix reducers What are reducing agents? Reducing agents are very active compounds widely used in bakery formulations at the mixing step to modify the rheological properties of doughs and batters.1 Reducing agents are just the opposite of oxidizing agents. In a chemistry point of view, reducing agents cause [...]
Leavening Acids Also known as baking acids What are Leavening Acids? Leavening acids are a group of organic and inorganic acids which form a component of chemical leavening systems. Chemical leaveners are used to provide volume and characteristic crumb structure in batter cakes and other sweet baked goods. Different leavening acids are [...]
Adipic Acid What is Adipic Acid? Adipic acid is a dicarboxylic acid with the lowest acidity of commonly used food acids. It is a food additive which serves several functions in jams, beverages and baked goods. It’s used as an acidulant, pH regulator, flavoring, buffering and leavening agent.¹,² In baking, this acid [...]
