LEAVENING AGENT

Abstract

A leavening composition which gives an enhanced leavening and reduced use of acidulants comprises (1) an alkali metal bicarbonate; (2) at least 0.1 and preferably at least 1 mole per mole of bicarbonate of a precipitant which is a water-soluble alkaline earth metal salt; and (3) optionally an acidulant; wherein (2) and (3) are present in a total amount from 105 to 800% of the stoichiometric amount that would be required to react fully with (1) in a boiling aqueous solution.

In a preferred embodiment the acidulant forms a water insoluble calcium or magnesium salt and is sufficient to provide more than 0.105 g replaceable hydrogen per 100 mmol bicarbonate, and the precipitant is a water soluble calcium or magnesium salt which is capable of precipitating or complexing with said acidulant and is present in an amount sufficient to provide a final pH below 6.5 when the leavening agent is heated in a bakery mix, which allows the inclusion of an effective amount of a preservative.

Claims

1. A leavening agent comprising: (1) An alkali metal or ammonium bicarbonate; (2) At least 0.1 and preferably at least 1 mole per mole of bicarbonate of Precipitant optionally comprising a Precipitating Acidulant; and (3) Optionally an Acidulant; wherein (2) and (3) are present in a total amount from 105 to 800% of the stoichiometric amount that would be required to react fully with (1) in a boiling aqueous solution.

2. A leavening agent comprising: (1) Alkali metal bicarbonate; (2) A Precipitant and/or Precipitating Acidulant, in a total proportion sufficient to provide from 1 to 8.8 g, and preferably at least 1.1 g, Precipitating Cation per 100 mmol bicarbonate; and (3) An Acidulant, which may be or may comprise said Precipitating Acidulant, in a total proportion sufficient to provide from 0.025 to 0.2 g Replaceable Hydrogen per 100 mmol of bicarbonate.

3. A leavening agent comprising as components: (1) An alkali metal bicarbonate; (2) A Precipitant; and; (3) Optionally an Acidulant; wherein y>x+5 between x=0 and x=47.5, and between x=52.5 and 105; and y>80 between x=47.5 and x=52.5; where x is the amount of sodium bicarbonate mmols per 100 mmols of the said components that would remain after complete reaction with any non-phosphate Acidulants present and y is the amount of Precipitant in mmols per 100 mmols of the said components.

4. A leavening agent comprising: (1) Alkali metal bicarbonate; (2) A Precipitant and/or Precipitating Acidulant, in a total proportion sufficient to provide c=from 25 to 200; and (3) An Acidulant, which may be or may comprise said Precipitating Acidulant, in a total proportion sufficient to provide h=from 25 to 200, and preferably h+2c>100; where c is the total mmol Precipitating Cation per 100 mmol bicarbonate and h is the total mmol hydrogen ion per 100 mmol bicarbonate.

5. A leavening agent according to claim 1 comprising: (1) Alkali metal bicarbonate; (2) An Acidulant that forms a non-Water-Soluble calcium or magnesium salt sufficient to provide more than 0.105 g Replaceable Hydrogen per 100 mmol bicarbonate; (3) A Precipitant that is a water soluble salt of an alkaline earth metal capable of precipitating or complexing with said Acidulant with an acid that is stronger than said Acidulant in an amount sufficient to provide a final pH below 6.5 when the leavening agent is heated in a bakery mix; (4) An effective amount of a preservative.

6. A leavening agent according to claim 1 comprising: (1) Alkali metal bicarbonate; an Acidulant that forms a water insoluble calcium or magnesium salt sufficient to provide more than 105 mmols replaceable hydrogen per 100 mmols bicarbonate; (2) A Precipitant that is a water soluble salt of an alkaline earth metal capable of precipitating said Acidulant with an acid which is stronger than said Acidulant in an amount sufficient to provide a final pH below 6.5 when the leavening agent is heated in a bakery mix; and (3) An effective amount of a preservative.

7. A leavening agent according to claim 1 wherein the alkali metal bicarbonate is sodium and/or potassium bicarbonate.

8. A leavening agent according to claim 1 wherein the alkaline earth metal is calcium and/or magnesium.

9. A leavening agent according to claim 1 wherein the Precipitant is a salt of formic, acetic, fumaric, lactic, aconitic, itaconic, citraconic, tartaric, adipic, ascorbic, malic, lactobionic, hydrochloric and/or sulphuric acid.

10. A leavening agent according to claim 1 wherein the Precipitant is calcium chloride.

11. A leavening agent according to claim 1 wherein the acidulant comprises phosphorus oxyacids and/or their mono-, di- and/or tri-basic salts such as SALP, SAPP, phosphoric acid, mono- and/or di-sodium and/or potassium phosphates, mono- and/or di-calcium phosphate and/or organic acids and/or their acid salts such as MSC, glucono-delta-lactone, fumaric acid, maleic acid, malic acid, succinic acid, adipic acid, tartaric acid, mono sodium tartrate, citraconic acid, aconitic acid, itaconic acid, mono potassium citrate and/or tartrate, hydrolysed lactones and/or polylactic acid and/or sodium aluminium sulphate

12. A leavening agent according to claim 5 wherein the preservative is selected from sorbic acid, potassium sorbate, sodium sorbate, calcium sorbate, sulphur dioxide, sodium sulphite, sodium bisulphite, sodium metabisulphite, potassium sulphite, potassium metabisulphite, potassium hydrogen sulphite, calcium sulphite, calcium hydrogen sulphite, propionic acid, sodium propionate, potassium propionate and/or calcium propionate.

13. A baking powder comprising a leavening agent according to claim 1.

14. A self-raising flour comprising a leavening agent according to claim 1.

15. A bakery mix comprising a leavening agent according to claim 1.

16. (canceled)

17. A method of baking comprising heating a bakery mix as claimed in claim 15.

18. A confection prepared by baking a bakery mix as claimed in claim 15.

19. A leavening agent according to claim 6 wherein the preservative is selected from sorbic acid, potassium sorbate, sodium sorbate, calcium sorbate, sulphur dioxide, sodium sulphite, sodium bisulphite, sodium metabisulphite, potassium sulphite, potassium metabisulphite, potassium hydrogen sulphite, calcium sulphite, calcium hydrogen sulphite, propionic acid, sodium propionate, potassium propionate and/or calcium propionate.

Description

EXAMPLE 1

[0145] Bakery trials with sodium bicarbonate and Precipitant, in the stoichiometric amount required to precipitate the carbonate formed by thermal decomposition of the bicarbonate in aqueous solution, as in the balanced system described by Wu (vs), had shown wide variations in pH, which was undesirably high giving a dark crumb and bitter aftertaste. To compensate for the expected 50% reduction in CO.sub.2 available from the thermal decomposition compared with conventional acid/base leavening systems, the amount of bicarbonate was proportionately increased. None of the tests gave a commercially viable product.

[0146] An Acidulant-free composition according to the invention comprising a substantial excess of Precipitant over the stoichiometric amount, and using conventional levels of addition of bicarbonate was compared to one of the earlier formulations, and also with sodium bicarbonate alone at both the conventional and increased levels and calcium chloride alone, in the following Madeira cake recipe.

TABLE-US-00001 Heat treated cake flour 300 Caster sugar 391.8 Skimmed milk powder 22.2 Salt 7.5 Sweetener 211.2 Skimmed milk 19.6 Water 177.9

[0147] The comparison consisted of 8.9 g sodium bicarbonate and 5.9 g calcium chloride. The example consisted of 5.11 g sodium bicarbonate and 5.9% calcium chloride. The results are shown in the following table I:

TABLE-US-00002 TABLE I pH Volume (cm) Colour Comparison 8.6 1152 Light brown Example 1 8.4 1183 Off white 8.9% soda 9.2 1012 Brown 5.11% soda 8.8 968 Dark brown 5.9% 6.3 952 White

[0148] The product of the invention although using substantially less bicarbonate than the control provided a greater increase in volume, lower pH and almost no discolouration.

EXAMPLES 2-4

[0149] Four formulations were prepared using mixtures of Precipitant and Acidulant at various levels and compared with a commercial product in bakery trials, using the following recipe.

[0150] A scone mix was prepared with the composition, based on weight of flour:

TABLE-US-00003 Plain flour 100 Baking powder 10.3 Caster sugar 20 Unsalted butter 30 Milk 50.

[0151] The pH of the scones was noted. The results are set out in the following table II, in which all proportions are in grams.

TABLE-US-00004 TABLE II Example NaHCO.sub.3 flour CaCl.sub.2 MCPa SAPP pH Comparative 0.74 0.4 0 0 1.04 7.3 2 1.14 0.24 0.495 0.47 0 8.8 3 0.765 0.24 0.47 0.495 0 7.35 4 0.64 0.27 0.62 0.35 0 7.9 5 0.39 0.24 0.78 0.2 0 6.7

EXAMPLE 6-8

[0152] Three leavening formulations according to the invention were tested in the following Madeira cake recipe of Example 1. The pH was acceptable in all cases and the examples had a brighter crumb than the control, which used a balanced Acidulant/soda system. The height in mm was measured in the centre and edge. No sagging was observed in the middle. The improved rise compared to the control resulted from a late surge in gas evolution. The results are set out in the following table in which proportions are percent by weight based on total weight

TABLE-US-00005 TABLE III Control 6 7 8 Wheat flour 18.5 0 0 0 CaCl.sub.2 0 29.8 14.5 11.9 Calcium formate 0 0 17.0 13.9 MCPa 0 27.2 26.5 0 NaHCO.sub.3 34.4 43.1 42 34.3 SAPP 47.1 0 0 0 GDL.sup.1 0 0 0 39.3 Height (mid) 74.07 86.43 89.03 91.46 Height(edge) 68.22 60.97 59.58 63.91 pH 7.7 7.8 7.7 8.2

EXAMPLES 9 and 10

[0153] Two phosphate-free baking powders according to the invention were prepared using fumaric acid as Acidulant. The two examples were used with a Madeira cake recipe in baking trials and compared with a commercial formulation. The results are set out in the following table IV, in which all proportions are in grams, and heights are in mm.

TABLE-US-00006 TABLE IV CONTROL 9 10 Wheat flour 3.6 0 0 SAPP 9.39 0 0 CaCl.sub.2 0 5.96 9.68 NaHCO.sub.3 6.81 12.78 12.78 Fumaric acid 0 6.64 6.64 Total weight 19.8 25.4 29.1 Height (middle) 87.83 91.38 93.27 Height (edge) 62.67 62.47 59.28 pH 7.2 7.4 7.5 Taste sweet sweet sweet Aftertaste pyrophosphate clean CaCl.sub.2

EXAMPLES 11-14

[0154] Four formulations with calcium formate as the sole Precipitant were prepared and tested in the scone recipe of example II. The pH of the scones was determined. The results are set out in the following table V.

TABLE-US-00007 TABLE V MCPa NaHCO.sub.3 MCP m Ca formate pH 11 26.36 42.91 0 30.72 7.1 12 0 42.49 27.09 30.42 7.3 13 22.22 41.32 0 36.46 7.9 14 23.86 44.37 0 31.77 8.3

EXAMPLES 15-20

[0155] Six leavening formulations were prepared according to the invention, using a system comprising fumaric acid, sodium bicarbonate and various mixtures of calcium and magnesium chlorides. The formulations were used in the bakery mix of Example I and compared with a sample with only magnesium. The pH of the scones was noted. The results are set out in the following table VI, in which all proportions are in grams

TABLE-US-00008 TABLE VI CaCl.sub.2:MgCl.sub.2 Fumaric Soda CaCl.sub.2 MgCl.sub.2 pH 100:0 26.15 50.35 23.50 0.00 7.48 80:20 26.33 50.70 18.92 4.06 7.59 60:40 26.50 51.03 14.29 8.18 7.45 40:60 26.68 51.37 9.61 12.34 7.62 20:80 26.86 51.72 4.84 16.57 7.64 10:90 26.96 51.91 2.42 18.70 7.41 0:100 27.05 52.09 0.00 20.85 8.02

[0156] It will be seen that magnesium chloride alone gave a relatively high pH, but that the addition of even small amounts of calcium chloride significantly lowered the pH of the product.

EXAMPLES 21-22

[0157] Two phosphate-free baking powders according to the invention were prepared using fumaric acid as an Acidulant with calcium formate and calcium chloride respectively. They were compared with two SAPP based baking powders and two fumaric based baking powders using Acidulant only, in a standard Madeira cake recipe. The SAPP and pure fumaric based baking powders were used at two different addition levels. The lower addition level in baking trials and compared with a commercial formulation. The results are set out in the following table VII, in which all proportions are in percent by weight based on the weight of flour, and heights are in mm.

TABLE-US-00009 TABLE VII (SAPP) (SAPP) 21 Fumaric Fumaric 22 SAPP 2.348 3.03 CaCl.sub.2 1.0325 Calcium 1.210 formate NaHCO.sub.3 1.703 2.213 2.213 1.703 2.213 2.213 Fumaric acid 1.150 1.175 1.526 1.150 Height 75.65 79.14 89.81 78.16 85.68 90.22 (middle) Height (edge) 67.78 67.81 62.23 63.23 62.99 61.94 pH 7.5 7.8 7.7 6.9 6.9 7.4 Taste Clean Slight Clean Slightly Slightly Clean chemical astringent astringent Crumb Open and Very open Tight Liquor Liquor Tight but uneven and uneven soft. logged logged soft.

EXAMPLE 23

[0158] A solution of 0.821 g anhydrous mono calcium phosphate in 250 ml deionised water at 90 was titrated with 0.5M sodium hydroxide solution and the pH plotted against volume of added titrant. The first inflexion occurred at 6.5 ml corresponding to a Neutralisation Value of 37. A second inflexion was observed at 13 ml corresponding to a Neutralisation Value of 79.

[0159] The experiment was repeated in the presence of 3.5 g calcium chloride. A single inflexion was observed at 20.5 ml corresponding to a Neutralisation Value of 125. Similar titrations against monosodium phosphate gave a first inflexion corresponding to a Neutralisation Value of 68, in the absence of calcium chloride, and 139.5, with added calcium chloride. Thus addition of calcium chloride greatly increases the neutralisation value of both mono calcium and mono sodium phosphates. Similar titrations against fumaric acid showed no such change in the Neutralisation Value

EXAMPLE 24

[0160] 40 g of mini scone dough was prepared and baked using dipotassium phosphate, CaCl.sub.2 and sodium bicarbonate. The recipe was: [0161] 57 g plain flour [0162] 5 g skimmed milk powder [0163] 1 g salt [0164] 5 g vegetable oil [0165] 35 g water [0166] 0.75 g sodium bicarbonate [0167] 1.72 g dipotassium phosphate [0168] 1.1 g CaCl.sub.2

[0169] The pH of a 1% solution of dipotassium phosphate was measured to be 9.3 at 25 C. The mini scone dough was baked at 225 C. for 13 minutes. The scones appeared light and fluffy.

[0170] The scones were left to cool, were crumbed in to a 250 ml beaker, mixed with 70 ml of deionised water and covered with Clingfilm. After 30 minutes a slurry was made out of the water/scone mixture by mixing with a spatula for 2 minutes. The pH of the slurry was found to be 7.7 using a pH electrode.

EXAMPLE 25

[0171] Four trial batches of mini-scones were prepared using leavening systems comprising sodium bicarbonate with, respectively, stoichiometric SAPP, 10% excess SAPP, 50% excess SAPP and 10% excess SAPP with calcium chloride. The pH of the scones was measured.

TABLE-US-00010 TABLE VIII SAPP Stoichiometric 10% excess 50% excess 10% excess + CaCl.sub.2 pH 7.5 7.25 6.8 6.3

[0172] Thus even a 50% excess of SAPP (an unrealistically high concentration) could not reduce the pH to 6.5, at which most preservatives begin to be reasonably effective. However, in the presence of calcium chloride a pH of 6.3 was obtained using only 10% excess SAPP.

EXAMPLE 26

[0173] MSC is not an effective acidulant, when used in a stoichiometric proportion with sodium bicarbonate. Two Madeira cakes were prepared using as leavening system 7.665 g sodium bicarbonate with, respectively, stoichiometric MSC (9.768 g) and 75% stoichiometric MSC (7.335 g) plus 4.78 g CaCl.sub.2.

[0174] The MSC alone did not generate sufficient CO.sub.2 during the bake and the cake failed to rise. The MSC and Precipitant showed little evidence of rising during the early stages of heating but rose rapidly when the temperature passed 60 C., to give alight well leavened texture.

EXAMPLES 27-28

[0175] Four leavening systems were prepared using, respectively, MSC and citric acid with and without CaCl.sub.2. The systems were tested in a Madeira cake formulation.

TABLE-US-00011 TABLE IX Ingredients: Example 27 Comparison Example 28 Comparison Soda (g) 7.665 7.665 10.541 10.541 CaCl.sub.2 (g) 4.78 4.780 MSC (g) 7.335 9.768 Citric (g) 6.58 8.04 Total 19.78 17.43 21.90 18.58 Leavening (g)

[0176] The bake loss, average shoulder height, middle cake height and crumb pH was determined.

TABLE-US-00012 TABLE X Average Average Height in Shoulder Average Leavening middle (mm) Height (mm) Bake Loss pH MSC + CaCl.sub.2 81.62 63.03 7.72% 7.88 MSC 64.45 68.76 7.33% 7.09 Citric + CaCl.sub.2 74.57 61.04 7.26% 8.36 Citric 59.70 60.94 6.90% 7.43

[0177] The trials containing CaCl.sub.2 produced much better Madeira cakes compared to the trials that did not contain any precipitant. The trials using MSC as the acidulant produced better cakes than the trials that used citric acid with or without CaCl.sub.2 precipitant Liquor logging was an issue for both trials using citric acid. Trials containing CaCl.sub.2 had higher pH compared to trials that did not.

EXAMPLES 29-40

[0178] To illustrate the extent to which it is possible to reduce pH using a precipitant, and the extent to which it is possible to reduce the Acidulant without obtaining products with a higher pH than the control, mini scone tests were carried out with two commercial SALP products. Series A and B used SALP sold respectively under the registered trademarks LEVEN LITE and BUDAL 2308. In each case the control used a stoichiometric amount of SALP and the examples included a small excess of calcium chloride. The proportion of Acidulant was progressively reduced, until the pH of the scones matched that of the control. In addition, in series A, the effect of replacing the Precipitant with an equivalent amount of hydrochloric acid was noted. In this test 35 ml of 0.1018M hydrochloric acid solution was added. The results were as follows:

TABLE-US-00013 TABLE XI SALP CaCl.sub.2 Example reduction (g) Soda (g) (g) HCl pH A Control 0% 0.75 0.75 7.5 29 0% 0.75 0.75 1 5.9 30 10% 0.68 0.75 1 6.3 31 20% 0.60 0.75 1 6.5 32 30% 0.53 0.75 1 6.9 33 40% 0.45 0.75 1 7.2 34 50% 0.38 0.75 1 7.4 HCl 50% 0.38 0.75 4.1 mmol 7.2 B Control 0.75 0.75 7.3 35 0% 0.75 0.75 1 6.2 36 10% 0.68 0.75 1 6.6 37 20% 0.60 0.75 1 6.9 38 30% 0.53 0.75 1 7.2 39 40% 0.45 0.75 1 7.6 40 50% 0.38 0.75 1 7.9

[0179] In each case the examples with Precipitant gave superior leavening to the controls. The test with hydrochloric acid gave negligible leavening effect. Comparisons of reaction rates showed that the hydrochloric acid reacted rapidly with the bicarbonate on addition to dough at room temperature, the reaction being 60% complete after a few seconds. In contrast the Precipitant reacted slowly at first taking three minutes to reach about one third completion, at which point it appeared to reach an equilibrium. No further evolution of carbon dioxide was observed over the next five minutes.

EXAMPLES 41-44

[0180] Madeira cake trials were carried out comparing sodium bicarbonate with potassium bicarbonate (KBC) and MSC with citric acid.

TABLE-US-00014 TABLE XII Ingredients (g): 41 42 43 44 Soda 7.7 10.5 KBC 9.2 12.7 CaCl.sub.2 4.8 4.8 4.8 4.8 MSC 7.3 7.3 Citric 6.6 6.6 Total Leavening 19.8 21.9 21.3 24.0 (g) Height (middle) 81.6 74.6 87.4 78.0

[0181] The two trials with potassium bicarbonate were each slightly better than the corresponding trials with sodium bicarbonate. The two trials with MSC were substantially better than the two with citric acid.

EXAMPLE 45

[0182] The reaction between SAPP and bicarbonate has hitherto been assumed to involve the formation of tetra sodium pyrophosphate and carbon dioxide according to the mechanism:

2Na.sub.2H.sub.2P.sub.2O.sub.7+4NaHCO.sub.3.fwdarw.2Na.sub.4P.sub.2O.sub.7+4H.sub.2O+4CO.sub.2.

[0183] This reaction would evolve 100% of the available carbon dioxide, i.e. one mole per mole of bicarbonate. It would, however, entail a reaction between each of the available hydrogen atoms of the SAPP and a molecule of bicarbonate. The pK.sub.a for the deprotonation of the HP.sub.2O.sub.7.sup.3 ion is 9.3. This is too high for a reaction with a base as weak as bicarbonate to be credible.

[0184] We believe a more probable reaction would involve the formation of trisodium pyrophosphate, sodium carbonate and carbon dioxide:

2Na.sub.2H.sub.2P.sub.2O.sub.7+4NaHCO.sub.3.fwdarw.2Na.sub.3HP.sub.2O.sub.7+Na.sub.2CO.sub.3+3H.sub.2O+3CO.sub.2.

[0185] This reaction only releases three moles carbon dioxide for every four moles of bicarbonate, i.e. 75% of the available carbon dioxide. A subsequent cyclical reaction is possible, firstly between the trisodium pyrophosphate and the strongly basic sodium carbonate to form sodium bicarbonate and tetra sodium pyrophosphate followed by reaction between the bicarbonate and SAPP. This reaction would require an infinite number of cycles to release all the available carbon dioxide.

[0186] To determine which of these mechanisms corresponds most closely to reality and how the present invention affects the yields that can be obtained, we have carried out a series of tests at the either end of the critical temperature range, i.e. 70 C. and 90 C., using sodium bicarbonate, (i) alone, (ii) with calcium chloride, (iii) with an equivalent amount of SAPP (i.e. 0.5 mols per mol bicarbonate) and (iv) with an equivalent amount of SAPP and 0.06 mols calcium chloride per mol bicarbonate according to our invention. The test mixture was heated in aqueous solution for fifteen minutes and the proportion of the available carbon dioxide evolved was determined by the Chittick method. The results are set out in the following table

TABLE-US-00015 TABLE XIII Temperature Leavening system pH cold % CO.sub.2 liberated 70 C. NaHCO.sub.3 8.3 24.2 70 C. NaHCO.sub.3 + CaCl.sub.2 7.5 39.4 70 C. NaHCO.sub.3 + SAPP 6.7 66.2 70 C. NaHCO.sub.3 + SAPP + CaCl.sub.2 6.2 89.3 90 C. NaHCO.sub.3 8.8 40.5 90 C. NaHCO.sub.3 + CaCl.sub.2 8.1 62.5 90 C. NaHCO.sub.3 + SAPP 8.3 78.1 90 C. NaHCO.sub.3 + SAPP + CaCl.sub.2 7.7 97.4

[0187] It will be seen that the amount of carbon dioxide evolved in the reaction between SAPP and bicarbonate does not approach the 100% of theoretical, which the currently accepted theory predicts, but approximates to the 75% predicted by our proposed mechanism.

[0188] Addition of calcium chloride, according to the present invention, results in the evolution of amounts of carbon dioxide close to 100%. This supports our theory that the second hydrogen atom of the SAPP molecule is not sufficiently active to react with bicarbonate, but is activated by the addition of a Precipitant, e.g. by precipitation of calcium pyrophosphate accompanied by release of an equivalent amount of hydrochloric acid.

EXAMPLES 46-48

[0189] To determine the effect of calcium and magnesium salts in pyrophosphate-based baking powders on the pH of cakes obtained from batter, a series of batches of celebration cakes was prepared from a batter having the following composition:

TABLE-US-00016 TABLE XIV Ingredient Weight (g) HT flour 250 Granulated sugar 210 Xanthan gum 0.50 Skimmed milk powder 15.0 Potassium sorbate 0.90 Egg 138 Water 96.0 Glycerine 13.5 Emulsifier 9.6 Unsalted butter 132 TOTAL 865.5

[0190] The following baking powder formulations were tested: [0191] A. Control:3.92 g soda (sodium bicarbonate), 5.37 g SAPP [0192] B. Control+citric acid:3.0 g soda, 4.1 g SAPP, 2.5 g citric acid [0193] C. SAPP+calcium:3.0 g soda, 4.8 g SAPP, 4 g CaCl.sub.2, 1.6 g SAPP 10 [0194] D. SAPP+magnesium:3.0 g soda, 4.8 g SAPP, 8.9 g MgSO.sub.4.7H.sub.2O, 1.6 g SAPP10 [0195] E. MCP+calcium:3.0 g soda, 3.6 g CaCl.sub.2, 3.92 g MCPa

[0196] Batches of cakes were prepared using each of the above leavening systems and the heights and pH were compared as set out in the following table.

TABLE-US-00017 TABLE XV Shoulder height (mm) Middle height (mm) pH A 36.6 54.5 7.26 B 27.4 38.3 5.81 46 36.0 53.2 5.84 47 32.2 57.7 5.93 48 29.8 42.1 5.6

[0197] The control, system (A), was a typical commercial SAPP formulation, which, when used in the normal stoichiometric proportion gives a pH far in excess of that required to allow the effective use of preservatives. For example, one of the commonest preservatives in baking, potassium sorbate, is ineffective above pH 6.5 and requires a pH of about 5.5 for optimum effectiveness.

[0198] Addition of citric acid to the control, system (B), gave a pH below 6, but at the expense of leavening, which was below commercially acceptable standards.

[0199] Addition of magnesium according to the invention (Example 45) gave a pH below 6, without significant loss of leavening, but best results were obtained using calcium according to the invention, (Example 46), which gave both a low pH and improved leavening.

[0200] MCP with calcium according to the invention (Example 47) achieved the lowest pH, very close to the optimum, but at the expense of some loss of leavening.

EXAMPLES 49 and 50

[0201] Example 1 was repeated, using for comparison two further Acidulant-free examples of the invention containing, respectively, an excess of 31% and 122% calcium chloride over the stoichiometric amount. In each case the amount of sodium bicarbonate was 5.11 g. The results are set out in Table XVI.

TABLE-US-00018 TABLE XVI Example Calcium chloride (g) pH Volume (cm.sup.3) 1 5.9 8.39 1152.2 49 4.43 8.45 1137.8 50 7.38 8.13 1124.5

[0202] All products were free from off flavours and excessive discolouration of the crumb.

EXAMPLE 51

[0203] To test the applicability of the invention in fried products, the Acidulant free leavening system of Example 1 was added to a cake donut recipe and compared with a commercial SAPP based leavening system. The control gave a product with a pH of 7.81. Despite having a pH of 8.58, the product of the invention was similar in appearance and taste to the control.

EXAMPLES 52 and 53

[0204] It was noted that in certain muffin recipes the Acidulate-free leavening system according to Example 1 of the invention gave a paler crust than usually observed with conventional acid base leavening systems and the sodium chloride formed gave the product an undesirably salty taste.

[0205] To remedy the first of these defects 10% of the sucrose in the recipe was replaced by dextrose and to avoid the salty taste the proportion of calcium chloride was reduced (example 51) and alternatively the total amount of leavening agent was reduced (Example 52). The results are set out in Table XVII with all weights in grams.

TABLE-US-00019 TABLE XVII As Leavening system Control Example 1 Example 52 Example 53 Dextrose 0 0 10 10 Caster sugar 195 195 185 185 Sweetener 150 150 150 150 Skimmed milk 12 12 12 12 powder Egg 90 90 90 90 HT flour 300 300 300 300 Water 225 225 225 225 Sodium bicarbonate 2.58 3.87 3.87 2.9 SAPP 3.53 0 0 0 Calcium chloride 0 4.43 3.32 3.32 Crust Normal Pale Normal Normal Taste Normal Salt Normal Normal Volume 482.4 cm.sup.3 499.7 cm.sup.3 466.9 cm.sup.3 452.5 pH 7.6 8.4 8.4 8.3

EXAMPLES 54-59

[0206] The pH values typifying Acidulant-free systems of the invention do not cause problems of discolouration or flavour but may need lowering to meet the requirements of some customers. Two Acidulant free systems and four examples with Acidulant were compared in a high ratio pound cake recipe the results are given in Table XVIII. The weights of the components of the leavening system are in grams per 300 grams of flour and the volumes in cubic centimetres.

TABLE-US-00020 TABLE XVIII Example Control 54 55 56 57 58 59 soda 1.37 2.06 2.25 2.25 1.64 2.25 2.25 SAPP 3.53 0 0 0 0 0 0 CaCl.sub.2 0 2.35 1.77 1.77 1.02 2.35 1.77 malic 0 0 0.63 0 0 0 0 GDL 0 0 0 1.67 0 0 0 MSC 0 0 0 0 1.57 0 0 Citric 0 0 0 0 0 0.6 0 Volume 514.8 543.3 561.0 581.2 571.6 496.3 537.3 pH 7.4 8.4 8.2 8.1 7.4 8.6 8.4

EXAMPLES 60-62

[0207] A stoichiometric mix of calcium chloride and sodium bicarbonate as used in the examples of Wu (vs) was compared with leavening agents of the invention containing progressively increased amounts of calcium chloride relative to bicarbonate in a pound cake recipe set out in table XIX.

TABLE-US-00021 TABLE XIX Weight (g) Plain flour 200 Caster sugar 200 Egg 200 Shortening 200 Sodium monophosphate 10 Leavening 6.52

[0208] The three examples comprised, respectively 125%, 150% and 175% of the stoichiometric ratio of calcium chloride to bicarbonate. The results are set out in the following table XX.

TABLE-US-00022 TABLE XX Example Comparative 60 61 62 % stoichiometric 100 125 150 175 Bicarbonate 4.13 4.13 4.13 4.13 Precipitant 2.73 3.41 4.09 4.77 Volume (cm.sup.3) 631.4 672.3 678.9 675.8 pH 8.7 8.6 8.4 8.3 Colour Dark Pale Pale Very Pale

[0209] The addition of excess Precipitant according to the invention significantly improves the leavening effect. In conventional acid/base systems excess Acidulant causes too rapid a reaction and premature loss of carbon dioxide leading to a reduction in volume.

[0210] The excess Precipitant progressively lowers the pH. This is surprising since the pH of calcium chloride in solution is 8.6.

[0211] The three examples of the invention did not exhibit the darkening effect or the bitter/soapy off flavours commonly associated with alkaline pH.

EXAMPLES 63-66

[0212] To illustrate the effect of calcium on orthophosphates, trials were conducted with the mono and di orthophosphates of sodium and potassium in a muffin recipe. All examples used 2.58 g sodium bicarbonate and 1.7 g calcium chloride per 300 g flour. The control had 2.58 g bicarbonate and 3.52 g SAPP. The results are set out in the following Table XXI, in which all weights are g per 300 g flour.

TABLE-US-00023 Example Orthophosphate pH Control 7.5 63 5.35 g DKP 8.9 64 4.36 g DSP.sup. 8.8 65 .sup.2.09 g MKP 7.6 66 1.84 g MSP 7.6

[0213] The di alkali metal salts are alkaline in the absence of the Precipitant, and do not normally react with bicarbonate. All the examples gave superior leavening compared to the control, with similar taste and colour, despite the higher pH of examples 63 and 64. Example 65 was particularly good.