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    • Profile PhotoMark Floerke
      Keymaster
      @independant-consultant
      Post count: 223

      We have an interesting question for the Forum:
      Double Acting Baking Powder Page: What happens to the aluminum in double acting baking powder like calumet when it is baked? Does it sublimate? Does it form an inert salt? If the latter then presumably you would ingest trace amounts of the metal when you consume the baked good. Does the body metabolize that form of aluminum or does it excrete it as a waste product once it pass through the GI tract?

    • Profile PhotoMark Floerke
      Keymaster
      @independant-consultant
      Post count: 223

      Double acting baking powders have varying compositions. Many larger commercial operations will use components for cost and reaction control, rather than a baking powder blend. Baking powder always has sodium bicarbonate as the main component. Usually there is a carrier buffer in most blends that is a starch. In the US it is usually corn starch. The double acting comes from the type of leavening acids used, their ratio to the sodium bicarbonate, rate of reaction (ROR), and neutralizing value NV. Common phosphates include sodium acid pyrophosphate, also known as SAPP, mono calcium phosphate, also known as MCP, and sodium aluminum phosphate, also known as SALP. There is no actual aluminum in the salt per say. It is a natural occurring mineral that is synthesized today for food and other applications. In high doses SALP is a diarrhetic sometimes used in colonoscopy prep.
      Aluminum ore is extracted from bauxite.

    • Profile PhotoZziwa
      Participant
      @kamos-bakehouse-ltd
      Post count: 49
      1. When i was still working as aclinician i counteracted with many drugs having aluminium ,aluminium cannot be metabolised in the body but when ingested its either excreted as urine from blood or feacal matter
      2. Aluminium when its heated unless with compounds having chroline then will it sublime but with the rest of the compounds forexample aluminium oxide and the rest their traces remain in food forinstance when you  disssolve aluminium carbonate in water it forms calcium hydroxide and carbondioxide and when you heat alumnium hydrox8de it forms aluminium oxide and water therefore there ae always traces of aluminium in food but am not so sure what happens when chlorinated cake flour is used
      3. Unless there the individual has kidney problems then the compound will increase in the body as little will be excreted from blood and it is known for hindering absorption of phosphates
    • Lin Carson, PhD
      Keymaster
      @lin-carson
      Post count: 41

      Aluminum from SALP will break down in the acid/base reaction, and should be excreted from the body like any undigestible object.

    • Profile PhotoMark Floerke
      Keymaster
      @independant-consultant
      Post count: 223

      The flavor often described when there is excess sodium bicarbonate is alkaline.  A chalkiness on the teeth, and or a burning sensation on the palette.

      If you have a pH meter you can grind up a sample of the product and mix with distilled water to get a reading and an idea of what to adjust.

      This can also be tested in baked goods using an indicator solution used in the self rising flour and cornmeal muffin/bread mix production.  The solution changes color based on the pH of the product.  More yellow is acid base, orange is neutral, fuschia is alkaline, and the variations in between.  Innophos is the company that makes the concentrate, and it must be diluted 9:1 with distilled water.  Just a few drops with a pipette on the crumb of the product provides the best indication.  Innophos can provide a chart with color indication examples that approximate pH.

      Here is a link to the Innophos website with information on the solution.  It can be ordered from them directly.  https://www.innophos.com/products/indicator-solution

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