Dimagnesium Phosphate Also known as Magnesium hydrogen phosphate and Magnesium phosphate dibasic What is Dimagnesium phosphate? Dimagnesium phosphate (DMP) is a food additive used in baked goods as a leavening agent and nutritional supplement, specially in infant formulations.1 As an acidulant in baking powders, it has a neutralizing value of 40 and [...]
Bread is an important foodstuff in everyday life. A healthy, balanced diet is the foundation of good health, and nutritionist and most health professionals recognize that bread should be part of a healthy diet. However, for multiple reasons the consumption of bread has been declining in the last decades. Some global population trends might [...]
Baker's Ammonia Also known as Ammonium Carbonate, Hartshorn Salt or Baker’s Salt What is Baker's Ammonia? Baker’s ammonia is an alkaline chemical leavening agent used in the baking industry. It is an alternative to the commonly used baking soda and baking powder. Typically, Baker’s ammonia is associated with unique crispness and light [...]
Calcium Phosphate Also known as mono-calcium phosphate, di-calcium phosphate or tricalcium phosphate What is Calcium Phosphate? Calcium phosphate is a family of compounds which contain calcium and phosphate groups. Different variations are used as flour additives, acidulants, dough conditioners, anticaking, buffering and leavening agents as well as yeast nutrients and nutritional supplements. [...]
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 [...]
