BAKING POWDER

Abstract

The present invention refers to a baking powder comprising a natural ground calcium carbonate having a volume median particle size d.sub.50 from 1 to 15 μm, and at least one solid organic acid having a pKa value in the range of 2.5 to 7.0, and wherein the baking powder is sodium-free. Furthermore, the present invention refers to a process for producing a baking powder, a product comprising the baking powder, a food obtainable by using the baking powder or a product comprising the same, and to the use of a composition comprising a natural ground calcium carbonate and a solid organic acid as a baking powder.

Claims

1. A baking powder comprising a natural ground calcium carbonate having a volume median particle size d.sub.50 from 1 to 15 μm, and at least one solid organic acid having a pKa value in the range of 2.5 to 7.0, wherein the baking powder is sodium-free.

2. The baking powder according claim 1, wherein the at least one solid organic acid is a mono-, di- or tri-carboxylic acid, more preferably a tri-carboxylic acid, and most preferably is citric acid.

3. The baking powder according to claim 1, wherein the natural ground calcium carbonate is selected from the group consisting of marble, chalk, limestone, and mixtures thereof.

4. The baking powder according to claim 1, wherein the natural ground calcium carbonate has a volume median particle size d.sub.50 from 1.5 to 10 μm, preferably from 1.5 to 8μm, and most preferably from 2 to 6 μm, and/or wherein the natural ground calcium carbonate has a volume top cut particle size d.sub.98 from 2 to 30 μm, preferably from 3 to 20 μm, more preferably from 3 to 15 μm, and most preferably from 4 to 12 μm.

5. The baking powder according to claim 1, wherein the baking powder contains less than 10 wt. %, preferably less than 5 wt. %, more preferably less than 1 wt. % of a phosphate salt, and most preferably is phosphate-free.

6. The baking powder according to claim 1, wherein the natural ground calcium carbonate is present in an amount of from 20 to 80 wt. %, preferably from 30 to 70 wt. %, and more preferably from 40 to 60 wt. %, based on the total weight of the baking powder, and/or wherein the at least one solid organic acid is present in an amount of from 20 to 80 wt. %, preferably from 30 to 70 wt. %, and more preferably from 40 to 60 wt. %, based on the total weight of the baking powder.

7. The baking powder according to claim 1, wherein the molar ratio of the natural ground calcium carbonate to the carboxylic acid group(s) of the at least one solid organic acid ranges between 0.25:1 to 1.5:1, preferably from 0.4:1 to 1.2:1, more preferably from 0.6:1 to 1:1, and most preferably from 0.7:1 to 0.9:1.

8. The baking powder according to claim 1, wherein the baking powder contains less than 10 wt. %, preferably less than 5 wt. %, more preferably less than 1 wt. %, of a separating agent, based on the total weight of the baking powder, and most preferably is essentially free of a separating agent.

9. The baking powder according to claim 1, wherein the at least one solid organic acid is a mixture of at least one organic acid, preferably lactic acid, and a salt thereof, and more preferably having a weight ratio of the at least one organic acid to the salt thereof in the range between 0.25:1 to 3:1, preferably between 0.75:1 to 2.5:1, and more preferably between 1:1 to 2:1.

10. The baking powder according to claim 1, wherein the baking powder is free of a carbonate other than calcium carbonate, and preferably free of magnesium carbonate.

11. The baking powder according to claim 1, wherein the baking powder consists of the natural ground calcium carbonate and the at least one solid organic acid, and preferably wherein the baking powder consists of the natural ground calcium carbonate and one solid organic acid, and most preferably wherein the baking powder consists of the natural ground calcium carbonate and citric acid.

12. A product comprising the baking powder according to claim 1, wherein the product is preferably a baking mixture, more preferably a baking mixture for a pastry, a bread, a cake, a waffle, a pizza or a noodle.

13. A food obtainable by using the baking powder according to claim 1.

14. A process for producing a baking powder comprising the steps of (a) providing a natural ground calcium carbonate having a volume median particle size d.sub.50 from 1 to 15 μm in dry form, (b) providing a solid organic acid having a pKa value in the range of 2.5 to 7.0, (c) mixing the natural ground calcium carbonate of step (a) with the solid organic acid of step (b) in a dry blending step to obtain a baking powder.

15. Use of a composition comprising a natural ground calcium carbonate having a volume median particle size d.sub.50 from 1 to 15 μm, and a solid organic acid having a pKa value in the range of 2.5 to 7.0, wherein the composition is sodium-free, as a baking powder.

Description

FIGURES

[0111] FIG. 1: Calculated slice area of the cakes prepared in baking trials 1 to 5.

[0112] FIG. 2: Calculated pore diameter of the cakes prepared in baking trials 1 to 5.

[0113] FIG. 3A: Calculated slice area of the cakes prepared in baking trial 1 and 6.

[0114] FIG. 3B: Calculated pore diameter of the cakes prepared in baking trial 1 and 6.

[0115] FIG. 4: Calculated slice area of the cakes prepared in baking trials 7 to 11.

[0116] FIG. 5: Calculated pore diameter of the cakes prepared in baking trials 7 to 11.

[0117] FIG. 6: Pictures of selected cakes prepared in baking trials 7 to 11.

[0118] FIG. 7A: Total gas formation of an inventive baking powder over time in a gas-release test.

[0119] FIG. 7B: Normalized gas formation of an inventive baking powder in a gas-release test.

EXAMPLES

[0120] 1. Methods

[0121] Particle Size Distribution

[0122] Volume determined median particle size d.sub.50(vol) and the volume determined top cut particle size d.sub.98(vol) was evaluated using a Malvern Mastersizer 3000 Laser Diffraction System (Malvern Instruments Plc., Great Britain). The d.sub.50(vol) or d.sub.98(vol) value indicates a diameter value such that 50% or 98% by volume, respectively, of the particles have a diameter of less than this value. The raw data obtained by the measurement was analyzed using the Mie theory, with a particle refractive index of 1.57 and an absorption index of 0.005. The methods and instruments are known to the skilled person and are commonly used to determine particle size distributions of fillers and pigments. The measurement was carried out in an aqueous solution of 0.1 wt.-% Na.sub.4P.sub.2O.sub.7. The samples were dispersed using a high-speed stirrer and supersonicated.

[0123] Slice Area and Pore Diameter

[0124] The slice area and pore diameter of a cake slice was determined by image analysis. The image analysis of a cake slice was recorded and evaluated with a CCELL device (type: CC.400.01, ser. no.: 415011, 110-240 V, 50-60 H, 55-60 W). After the calibration of the device, a cake slice was selected from the middle of each cake and recorded in the CCELL. The following data of collected by the CCELL device were evaluated: Total area of the cake slice in mm.sup.2, pore density in number of pores/100 mm.sup.2 and pore diameter in mm.

[0125] Baking Trials

[0126] All ingredients were mixed according to a cake recipe shown in Table 1 to obtain a mass, which was placed into a longish baking dish. The mass was baked at 200° C. for 45 min, then the cake was allowed to cool to room temperature.

[0127] 2. Components

[0128] Natural Ground Calcium Carbonate (NGCC)

[0129] A natural ground calcium carbonate from turkey having a d.sub.50(vol) in the range of 1.8 to 2.6 μm. The natural ground calcium carbonate is commercially available from Omya.

[0130] Solid Organic Acid

[0131] Citric acid anhydrous was purchased from Aurimex AG, Switzerland and had a purity of 99%.

[0132] Lactic acid/calcium lactate mixture was purchased from Aurimex AG, Switzerland and had a purity of 99%. The mixture contains 58-60% of lactic acid and 36-42% of calcium lactate and 1-3% of silicates.

[0133] 3. Baking Powders

[0134] Inventive Baking Powders (IBP)

[0135] IBP1: NGCC (11 g)+citric acid (14 g)

[0136] IBP2: NGCC (16.5 g)+citric acid (14 g)

[0137] IBP3: NGCC (22 g)+citric acid (14 g)

[0138] IBP4: NGCC (22 g)+Lactic acid/calcium lactate mixture (20 g)

[0139] The inventive baking powders IBP1 to IBP4 were prepared by dry blending the components in a mixer. All components were added to a Turbula mixer Type T10B and mixing was performed at 50 Hz for 15 min. After 15 min of mixing, the baking powders were ready to use.

[0140] A commercially available baking powder from Pistor AG was used as a comparative baking powder (CBP). The comparative baking powder consists of sodium bicarbonate (carbon dioxide source), disodium pyrophosphate (acidic component), wheat starch and calcium phosphate (separating agent).

[0141] The commercially available baking powder Ener-G Baking Powder from Ener-G Foods, Inc. was used as another comparative baking powder (CBP 2). According to the product information, the Ener-G Baking Powder consists of calcium carbonate, magnesium carbonate, glucono delta-lactone, and citric acid. The particle size d.sub.50 of the calcium carbonate and magnesium carbonate used in the Ener-G Baking Powder was unspecified.

[0142] 4. Baking Trials

[0143] Baking trials were carried out with the inventive baking powders IBP1 to IBP4, the comparative baking powder CBP and without a baking powder. In the baking trials, the baking powders were used for preparing a sponge cake according to the following recipe:

TABLE-US-00001 TABLE 1 Cake recipe Ingredient Amount [g] Wheat flour, type 550 538 Wheat starch 272 Baking margarine 323 Sugar 717 Egg 402 Water 272 Emulsifier (Jilk) 43 Salt 6 Total 2573 Baking powder [amount of baking powder as indicated in Table 2 and 3]

[0144] Baking trials were performed using the recipe as shown in Table 1 and the amount of the baking powder indicated in Table 2 or 3. Each baking trial was carried out in a series of n different baking trials.

[0145] Table 2 refers to baking trials carried out with inventive baking powders IBP1 to IBP4, the comparative baking powder and a trial without a baking powder.

TABLE-US-00002 TABLE 2 Baking trials 1 to 6 Baking trial series Number of trials Baking Amount [g] of No. (n) powder baking powder 1 (comp.) 10 CBP 27 2 10 IBP1 25 3 10 IBP2 30.5 4 9 IBP3 36 5 10 none — 6 10 IBP4 42

[0146] FIG. 1 and FIG. 2 shows the results of the baking trials 1 to 5.

[0147] FIG. 1 shows the results for the slice area of the cakes of trials 1 to 5. The slice area of the cake can be used as an indicator for the performance of the baking powder, and especially for the release of carbon dioxide during the preparation of the cake mass and/or the baking process. The higher the slice area is, the more the volume of the cake has increased during the baking process. For example, baking trial 5 resulted in the smallest slice area of the cakes, which means that the cakes did not increase, or only relatively little, in volume during the baking process. This can be explained by the absence of baking powder. Baking trials 2 to 4, which were carried out with the inventive baking powders, show a significantly higher slice area than the baking trial without baking powder. Baking trials 2 to 4 further show comparable results as baking trial 1, which was carried out with the commercially available baking powder. This shows that the inventive baking powders can be used as leavening agents for food preparation. Inventive baking powder 2 (baking trial 3) and inventive baking powder 3 (baking trial 4) performed equally good in the baking trials.

[0148] FIG. 2 shows the results for the pore diameter of the cakes of trials 1 to 5. The pore diameter is another indicator for the performance of the baking powder. For example, a cake, which has been prepared without or with a poorly performing baking powder usually has pores with a particular small pore diameter. FIG. 2, trial 5 refers to cakes, which were prepared without baking powder. The cakes of trial 5 are the cakes with the smallest pore diameter. The cakes of trial 1, which was prepared using the commercially available baking powder, show a pore diameter, which is comparable or smaller than the pore diameter of the cakes, which were prepared by using the inventive baking powder 1 to 3. It can be gathered from the results shown in FIG. 2 that the inventive baking powders perform at least as good, or even better, regarding the pore diameter compared to the prior art reference.

[0149] FIGS. 3A and 3B show the results of baking trial 6 in comparison with the comparative trial 1. The slice area of the cakes according to trial 6 is comparable to the slice area of the cakes of trial 2 and lies significantly above the slice area of the cakes according to trial 5 (no baking powder) shown in FIG. 2. The pore diameter of the cakes according to trial 6 is comparable to the pore diameter of the reference cakes. The results show that inventive baking powder 4 can be used as a leavening agent for food preparation.

[0150] Table 3 refers to baking trials, which were carried out with different amounts of inventive baking powder IBP2 (trials 8 to 11). For comparison, another series of baking trials was carried out with the commercially available baking powder (trial 7).

TABLE-US-00003 TABLE 3 Baking trials 7 to 11 Baking trial series Number of trials Baking Amount [g] of No. (n) powder baking powder 7 (comp.) 10 CBP 27 8 10 IBP2 30.5 9 10 IBP2 38.4 10 10 IBP2 46.1 11 10 IBP2 56.3

[0151] The results of the baking trials according to Table 3 are shown in FIG. 4 to FIG. 6.

[0152] FIG. 4 shows the results for the slice area of the cakes prepared in trials 7 to 11. The results of trials 8 to 11 show a significantly increased slice area of the cakes compared to cakes, which were prepared without baking powder (see FIG. 2, trial 5). It can further be gathered from the results shown in FIG. 4 that the increase of the amount of inventive baking powder 2 (trials 8 to 11) leads to a further increase in slice area of the prepared cakes. Trials 9 to 11 resulted in slice areas, which are the closest to the reference of trial 7. For example, the cakes of trial 11 had a slice area, which is only approximately 6 cm.sup.3 per cakes smaller than that of the reference.

[0153] FIG. 5 shows the results for the pore diameter of the cakes prepared in trials 7 to 11. The pore diameter of the cakes of trials 8 to 11 are comparable or higher than the pore diameter of the reference cakes prepared in trial 7.

[0154] FIG. 6 shows pictures of selected cakes from trials 7 to 11. The pictures from above the cake show that the selected cakes have a satisfactory crumb brightness and cake crack. The appearance of the slice area of the selected cakes is also satisfactory.

[0155] As can be gathered from the data presented in FIGS. 1 to 6, the inventive baking powder performs at least comparable to a commercially available baking powder. In certain aspects such as pore diameter of a baked cake, the inventive baking powder performs better than a comparative baking powder.

[0156] 5. Gas-Release Tests

[0157] It is desirable that a baking powder produces a large volume of gas (carbon dioxide) in a comparatively short time to provide the prepared food with a desired volume and texture. A baking powder which has such desired properties can be used in comparatively low quantities, which avoids costs and/or an influence on the taste of the prepared food. Thus, the gas release profile of a baking powder is an indicator for its efficiency and/or effectiveness. The more gas (carbon dioxide) is released by a baking powder, the better it is.

[0158] Gas-release tests were carried out with IBP2 and CBP2.

[0159] The gas-release trials were carried out as follows: [0160] 1) 0.7 g of baking powder (IBP2 or CBP2) were charged in a three-neck-round bottom flask; [0161] 2) A magnetic stir bar was added, and one neck was closed (gas proof); [0162] 3) The second neck of the flask was connected to a volumetric measurement burette; [0163] 4) The flask was heated to 50° C. with a water bath and a heating plate. The magnetic stirrer was started at 250 rpm; [0164] 6) 25 ml of demineralized water were added to the baking powder via a burette through the third neck of the flask and the volumetric measurement was started; [0165] 7) The produced gas volume was measured after 0.5, 1, 1.5, 2, 2.5, 3, 3.5, 4, 5, 6, 7, 8, 9, 10, 15, 20, 30 and 45 minutes.

[0166] The results of the gas-release trials are shown in FIGS. 7A and 7B. FIG. 7A shows the total amount of gas released over time by IBP 2 or CBP 2, respectively. As can be seen in FIG. 7A, the inventive baking powder IBP 2 releases a significantly higher amount of gas over time than the comparative baking powder CBP 2. Thus, the inventive baking powder IBP 2 is more effective than the comparative baking powder CBP 2. FIG. 7B shows the normalized gas formation of the two baking powders. The normalized gas formation indicates the time needed for forming the total gas volume released by the respective baking powder. Thus, the normalized gas formation indicates the reaction kinetics of the baking powders. As can be gathered from FIG. 7B, the inventive baking powder IBP 2 releases gas slightly faster than the comparative baking powder CBP 2. Overall, the inventive baking powder IBP 2 releases gas in a higher amount and faster than the comparative baking powder CBP 2.