Sodium bicarbonate product

Abstract

A sodium bicarbonate product comprises particles containing sodium bicarbonate and an organic material that is a solid at ambient temperature. The particles have a structure comprised of individual crystallites of sodium bicarbonate attached together in the particle. More than 95% by volume of the particles have a size less than 200 m. Particles of the product are hollow and are formed of an outer shell of the crystallites. The product may be used, for example, as a leavening agent in the production of cooked foods. The product may be produced by spray drying a solution or slurry dissolved organic material and dissolved sodium bicarbonate. The sodium bicarbonate may be present as a suspension.

Claims

1. A sodium bicarbonate product which comprises particles containing sodium bicarbonate and an organic material that is a solid at ambient temperature, the particles of said product having a structure comprising individual crystallites of sodium bicarbonate attached together in the particle wherein more than 95% by volume of the particles have a size less than 200 m and wherein at least a fraction of the particles of the product are hollow and are formed of an outer shell of said crystallites.

2. A product as claimed in claim 1 wherein more than 95% by volume of the particles have a size less than 125 m.

3. A product as claimed in claim 1 having a mean particle size in the range of 50 m to 100 m.

4. A product as claimed in claim 1 wherein more than 95% by volume of the particles have a size less than 75 m.

5. A product as claimed in claim 4 wherein more than 95% by volume of the particles have a size less than 50 m.

6. A product as claimed in claim 5 wherein more than 75% by volume of the particles have a size less than 30 m.

7. A product as claimed in claim 1 wherein at least 30% of the particles are hollow.

8. A product as claimed in claim 1 wherein at least 60% of the particles are hollow.

9. A product as claimed in claim 1 wherein at least 80% of the particles are hollow.

10. A product as claimed in claim 1 wherein the hollow particles are spheroidal and the shell comprises rod-like crystallites.

11. A product as claimed in claim 1 wherein the organic material comprises at least one polymeric material.

12. A product as claimed in claim 11 wherein the polymeric material is at least one of a carbohydrate, protein or synthetic organic polymer.

13. A product as claimed in claim 12 wherein the carbohydrate is an oligosaccharide or a polysaccharide.

14. A product as claimed in claim 12 wherein the polymeric material comprises at least one carbohydrate selected from maltodextrin, Gum Arabic, starch, Carrageenan, Hydroxypropyl cellulose, agar agar, locust bean gum, gellan gum, low acyl gellan gum, xanthan gum, pectin or gluco fibre.

15. A product as claimed in claim 14 wherein the carbohydrate is Gum Arabic.

16. A product as claimed in claim 14 wherein the carbohydrate is maltodextrin.

17. A product as claimed in claim 12 wherein the polymer comprises a synthetic organic polymer which is poly(ethylene glycol).

18. A product as claimed in claim 1 wherein the organic material is suitable for alimentary use.

19. A product as claimed in claim 1 wherein the particles consist essentially of said sodium bicarbonate and said organic material.

20. A product as claimed in claim 1 wherein the particles consist of said sodium bicarbonate and said organic material.

21. A baking powder comprising a sodium bicarbonate product as claimed in claim 1 and a source of a leavening acid.

22. A baking powder as claimed in claim 21 additionally comprising a storage enhancing agent.

23. A baking powder as claimed in claim 22 which comprises 28% to 30% by weight of the sodium bicarbonate product, 43% to 47% by weight of the source of a leavening acid, and 31% to 35% by weight of the storage enhancing agent.

24. A baking powder as claimed in claim 22 wherein the storage enhancing agent is a low moisture flour.

25. A baking powder as claimed in claim 21 wherein the source of the leavening acid is sodium acid pyrophosphate, monohydrated calcium pyrophosphate, anhydrous monocalcium phosphate or sodium aluminium phosphate.

26. A method for providing antimicrobial properties to a composition, the method comprising including an antimicrobially-effective amount of a product as claimed in claim 1 in the composition.

27. A method for leavening food, the method comprising including a product as claimed in claim 18 as a leavening agent in a food composition.

28. A method for producing blown plastic or rubber material, the method comprising including a product as claimed in claim 1 as a blowing agent in a plastic or rubber composition.

29. A method of producing a sodium bicarbonate product comprising the steps of: (i) preparing an aqueous admixture which comprises sodium bicarbonate and a water soluble organic material that is a solid at ambient temperature, the sodium bicarbonate and the organic material both being at least partially dissolved in the aqueous phase, and (ii) atomising said admixture and evaporating water to produce a sodium bicarbonate product in which particles of said product have a structure comprising individual crystallites of sodium bicarbonate attached together in the particle wherein more than 95% by volume of the particles have a size less than 200 m and wherein particles of the product are hollow and are formed of an outer shell of said crystallites.

30. A method as claimed in claim 29 wherein the ratio of the amount of sodium bicarbonate to the amount of organic material in the aqueous admixture is in the range 5:1 to 35:1.

31. A method as claimed in claim 29 wherein the aqueous admixture contains a suspension of sodium bicarbonate.

32. A method as claimed in claim 29 wherein the aqueous admixture comprises 100 to 1000 grams of sodium bicarbonate per liter of water.

33. A method as claimed in claim 29 wherein the atomisation and evaporation steps are effected by spray drying.

34. A method as claimed in claim 29 wherein the sodium bicarbonate used for preparing the aqueous admixture is at least 95% by weight pure (excluding any water of crystallisation).

35. A method as claimed in claim 29 wherein the organic material comprises at least one polymeric material.

36. A method as claimed in claim 35 wherein the polymeric material is at least one of a carbohydrate, protein or synthetic organic polymer.

37. A method as claimed in claim 36 wherein the carbohydrate is an oligosaccharide or a polysaccharide.

38. A method as claimed in claim 36 wherein the polymeric material comprises at least one carbohydrate selected from maltodextrin, Gum Arabic, starch, Carrageenan, Hydroxypropyl cellulose, agar agar, locust bean gum, gellan gum, low acyl gellan gum, xanthan gum, pectin or gluco fibre.

39. A method as claimed in claim 38 wherein the carbohydrate is Gum Arabic.

40. A method as claimed in claim 38 wherein the carbohydrate is maltodextrin.

41. A method as claimed in claim 36 wherein the polymer comprises a synthetic organic polymer which is poly(ethylene glycol).

42. A method as claimed in claim 29 wherein the loose bulk density of the sodium bicarbonate product is 80 to 98% of the loose bulk density of the sodium bicarbonate from which the product was prepared.

43. A method of producing a sodium bicarbonate product comprising the steps of: (i) preparing a first aqueous solution of a water soluble organic material that is a solid at ambient temperature by a dissolution process effected such that the temperature of the aqueous solution does not exceed 30 C., said aqueous solution containing 0.1 to 40 g of the organic material per liter of water; (ii) heating the first aqueous solution prepared in step (i) to a temperature in the range 50 to 65 C.; (iii) preparing a second aqueous solution by dissolving sodium bicarbonate which is at least 95% by weight pure (excluding any water of crystallization) into the first aqueous solution from step (ii) in an amount of at least 100 g of sodium bicarbonate per liter of water whilst maintaining the aqueous phase at a temperature of 50 to 65 C.; and (iv) atomising the second aqueous solution and evaporating water from the atomised droplets at a temperature of 50 to 70 C. to produce particles comprising bicarbonate and the organic material, wherein the particles of said product have a structure comprised of individual crystallites of sodium bicarbonate attached together in the particle wherein more than 95% by volume of the particles have a size less than 200 m and wherein particles of the product are hollow and are formed of an outer shell of said crystallites.

44. A method of producing a cooked food product comprising preparing a mix from which the product is to be cooked, said mix incorporating a sodium bicarbonate product as claimed in claim 18, and cooking the mix to produce the foodstuff.

45. A method as claimed in claim 44 wherein the mix additionally incorporates a source of a leavening acid.

46. A method as claimed in claim 44 wherein the cooking comprises baking, roasting, grilling, frying or griddling.

47. A method as claimed in claim 44 wherein the cooked food product is a baked food product, the mix is a batter or a dough, and the cooking comprises baking the product.

48. A method as claimed in claim 47 wherein the baked food product is a cake or a muffin.

Description

(1) The present invention will be illustrated with reference to the following non-limiting Examples and accompanying drawings, in which:

(2) FIGS. 1(a) and (b) are scanning electron micrographs at 3000 and 5000 respectively of the sodium bicarbonate product obtained in accordance with Example 1;

(3) FIG. 2 is a scanning electron micrograph at 100 of commercially available sodium bicarbonate;

(4) FIG. 3 is a particle size distribution for the sodium bicarbonate produced in Example 1.

(5) FIG. 4 is a scanning electron micrograph at 2000 of the product obtained in accordance with Example 2 (comparative);

(6) FIG. 5 is an X-ray diffraction spectrum of the product obtained in accordance with Example 2 (comparative);

(7) FIG. 6 is an X-ray diffraction spectrum of the sodium bicarbonate starting material used in Example 2 (comparative);

(8) FIG. 7 is a scanning electron micrograph at 1000 of the sodium carbonate product obtained in accordance with Example 3 (Comparative);

(9) FIGS. 8(a) and (b) are scanning electron micrographs at 1000 and 2000 respectively of the potassium bicarbonate product obtained in accordance with Example 4 (Comparative);

(10) FIG. 9 is a scanning electromicrograph at 6000 of the sodium bicarbonate product obtained in accordance with Example 9;

(11) FIG. 10 is a scanning electromicrograph at 2500 of the sodium bicarbonate product obtained in accordance with Example 10;

(12) FIG. 11 is a graph showing the result of Example 11 to compare the amounts of carbon dioxide generated by a sodium bicarbonate product in accordance with the invention and a commercially available sodium bicarbonate;

(13) FIG. 12 shows cupcakes obtained in accordance with the procedure of Example 12.

(14) FIG. 13 is a particle size distribution for the sodium bicarbonate produced in Example 11;

(15) FIGS. 14(a) and (b) are scanning electron micrographs at magnifications of 500 and 1500 of the sodium bicarbonate product produced in Example 11;

(16) FIG. 15 is a particle size distribution for the sodium bicarbonate produced in Example 12;

(17) FIGS. 16(a) and (b) are scanning electron micrographs at magnifications of 500 and 1000 of the sodium bicarbonate product produced in Example 12;

(18) FIG. 17 is a particle size distribution for the sodium bicarbonate produced in Example 13;

(19) FIGS. 18(a) and (b) are scanning electron micrographs at magnifications of 500 and 1500 of the sodium bicarbonate product produced in Example 13;

(20) FIG. 19 is a particle size distribution for the sodium bicarbonate produced in Example 14;

(21) FIGS. 20(a) and (b) are scanning electron micrographs at magnifications of 500 and 1000 of the sodium bicarbonate product produced in Example 14;

(22) FIG. 21 is a particle size distribution for the sodium bicarbonate produced in Example 15;

(23) FIGS. 22(a) and (b) are scanning electron micrographs at magnifications of 500 and 1500 of the sodium bicarbonate product produced in Example 15;

(24) FIG. 23 is a particle size distribution for the sodium bicarbonate produced in Example 16;

(25) FIGS. 24(a) and (b) are scanning electron micrographs at magnifications of 500 and 1500 of the sodium bicarbonate product produced in Example 16;

(26) FIG. 25 is a particle size distribution for the sodium bicarbonate produced in Example 17;

(27) FIGS. 26(a) and (b) are scanning electron micrographs at magnifications of 500 and 1000 of the sodium bicarbonate product produced in Example 17;

(28) FIG. 27 is a particle size distribution for the sodium bicarbonate produced in Example 18;

(29) FIGS. 28(a) and (b) are scanning electron micrographs at magnifications of 500 and 1500 of the sodium bicarbonate product produced in Example 18;

(30) FIG. 29 is a particle size distribution for the sodium bicarbonate produced in Example 19;

(31) FIGS. 30(a) and (b) are scanning electron micrographs at magnifications of 500 and 1000 of the sodium bicarbonate product produced in Example 19;

(32) FIG. 31 is a particle size distribution for the sodium bicarbonate produced in Example 20;

(33) FIG. 32 are scanning electron micrographs at a magnification of 500 of the sodium bicarbonate product produced in Example 20;

(34) FIGS. 33(a) and (b) show the internal structure of a hollow particle produced in Example 20 at magnifications of 2,200 and 10,000 respectively;

(35) FIGS. 34(a) and (b) are scanning electron micrographs at magnifications of 250 and 2,200 respectively of the sodium bicarbonate product produced in Example 21;

(36) FIG. 35 are scanning electron micrographs at a magnification of 250 respectively of the sodium bicarbonate product produced in Example 22;

(37) FIG. 36 are scanning electron micrographs at a magnification of 250 respectively of the sodium bicarbonate product produced in Example 23;

(38) FIG. 37 shows particle size distributions for the sodium bicarbonate products produced in accordance with Examples 21 to 23;

(39) FIG. 38 shows the particle size distribution of a sodium bicarbonate product used in Examples 24 to 27 for the production of baked products;

(40) FIG. 39 shows samples of chocolate cake produced in accordance with Example 24; and

(41) FIGS. 40(a) and (b) show samples of muffins produced in accordance with Example 26.

Example 1

(42) 20 g Instant gum BB (Gum Arabic) were introduced into a 2 Liter conical flask and 2000 ml of deionised water (at ambient temperature) and a magnetic flea added. Stirring was then effected until the Instant gum had dissolved. The conical flask was placed on the hotplate and the solution of Instant gum heated to a temperature of 60 C. with constant agitation.

(43) To the warm solution there were then added 290 g of a commercially available sodium bicarbonate which (by x-ray diffraction) was determined to comprise 100% of Nacholite (NaHCO.sub.3) without any amorphous material. Stirring was effected until all of the sodium bicarbonate had been dissolved, whilst maintaining the temperature at 60 C.

(44) The warm solution was then spray dried on a Buchi Mini Spray Dryer B-290 at an inlet temperature of 100 degrees Centigrade and the following settings.

(45) Aspirator %=100

(46) Pump %=40

(47) Air Flow (Height of ball) mm=40

(48) Nozzle Cleaner=3

(49) The Pump % value of 40 equates to a temperature of 55 C. just as the product leaves the drying chamber of the Buchi Mini Spray Dryer).

(50) The yield of product from 2 liters was 193.0 gm=62.25%. (i) To illustrate the nature of the product obtained, scanning electron micrographs at magnifications of 1000 and 2000 are shown in FIGS. 1(a) and (b) respectively. It can be seen from the figure below that the product comprised substantially spheroidal hollow particles having a size of a few microns.

(51) The structure of the particles of the product obtained in accordance with this Example may be contrasted with the structure of the crystals present in commercially available sodium bicarbonate, for which a scanning electron micrograph at 100 is shown in FIG. 2. A comparison of FIG. 1a (magnification 1000) and FIG. 2 (magnification 100) shows that the crystals of the commercially available sodium bicarbonate are generally elongate with a length of the order of 100 m whereas the particle shown in FIG. 1a is generally spherical with a diameter of about 10 m.

(52) X-ray diffraction analysis of the product showed that it comprised 100% of Nacholite (NaHCO.sub.3) without any detectable content of Natron (Na.sub.2CO.sub.3.10H.sub.2O) or Natrite (NaCO.sub.3).

Example 2

Comparative

(53) The procedure of Example 1 was repeated except that the Pump % setting on the Buchi Mini Spray Dryer was set to 30 which equates to a temperature of 85 C. as the product just leaves the drying chamber of the Spray Dryer. This was the setting used in the Examples of WO 2009/133409.

(54) To illustrate the nature of the product obtained, a scanning electron micrograph at a magnification of 2000 is shown in FIG. 4. There are two types of particle in this image. The larger smooth spheres are (we believe) comprised substantially sodium carbonate resulting from decomposition of the sodium bicarbonate during the spray drying procedure. Other particles comprise sodium bicarbonate but are of smoother appearance than those shown in FIG. 1 due (we believe) to the presence of sodium bicarbonate in these particles.

(55) Analysis by X-ray diffraction determined that the product comprised 49% by weight of Nacholite and 51% of amorphous material (believed to be sodium carbonate).

(56) An X-ray diffraction spectrum of the product is shown in FIG. 5. For the purposes of comparison, an X-ray diffraction spectrum of the original sodium bicarbonate (as received) is shown in FIG. 6.

(57) FIG. 6 shows that the original sodium bicarbonate has sharp well presented peaks, indicative of a high degree of crystal order and a large crystallite size (>100 nm). On the other hand, the sample produced in accordance with this Example (spectrum shown in FIG. 5) has considerable peak broadening due to both small crystallite size and residual stress within the sample.

Example 3

Comparative

(58) The procedure of Example 1 was repeated but using sodium carbonate instead of sodium bicarbonate and effecting dissolution of the sodium carbonate at 90 C.

(59) The resulting solution was then spray dried on a Buchi Mini Spray Dry B-290 using the same conditions as employed in Example 1.

(60) This procedure yielded 92.4 g of product, representing a yield of 57.75%.

(61) FIG. 7 is a scanning electron micrograph at 1000 of the product obtained. It can be seen from FIG. 7 that the product produced comprised of roughly spherical balls with a rugged appearance. The balls were solid rather than hollow and have an average particle size of 6 m.

Example 4

Comparative

(62) This Example demonstrates the spray drying if a solution of potassium bicarbonate and Gum Arabic.

(63) The procedure of Example 1 was repeated but using potassium bicarbonate instead of sodium bicarbonate.

(64) A white powder was produced, for which scanning electron micrographs at 1000 and 2000 are shown in FIGS. 8(a) and (b) respectively. As can be seen from these Figures, the powder comprised cube-shaped potassium bicarbonate crystals, in complete contrast to the hollow, generally spherical particles obtained using sodium bicarbonate.

Example 5

Comparative

(65) This Example demonstrates the spray drying if a solution of ammonium bicarbonate and Gum Arabic.

(66) The procedure of Example 4 was repeated but using ammonium bicarbonate in place of potassium bicarbonate.

(67) The ammonium bicarbonate appeared to react in the drying process and the resultant product could not be) dried enough to analyse.

Example 6

(68) Example 1 was repeated but using polyethylene glycol (molecular weight 6000) instead of the Instant gum. A scanning electron micrograph at 6000 of the product obtained is shown in FIG. 9.

(69) It can be seen that the product had a hollow, ball-like structure.

Example 7

(70) Example 1 was repeated but using maltodextrin instead of the Instant gum. A scanning electron micrograph at 6000 of the product obtained is shown in FIG. 10.

(71) It can be seen that the product had a hollow, ball-like structure.

Example 8

(72) This Example provides a comparison of carbon dioxide generation from two samples (differing in weight) of sodium bicarbonate as produced in accordance with Example 1 above and a sample of commercially available sodium bicarbonate.

(73) Measurements of carbon dioxide generation were made using an Ankon RFS gas production measurement system.

(74) For the purposes of this Example, measurements of carbon dioxide generation were made using: (i) a 2.5 g sample of the product of Example 1 (designated herein as 100% eminate bicarbonate); (ii) a 1.0 g sample of the product of Example 1 (designated herein as 40% eminate bicarbonate); and (iii) a 2.5 g sample of commercially available sodium bicarbonate (designated herein as baking powder).

(75) The results of the measurements are shown in FIG. 11. It will been seen from FIG. 11 that the 2.5 g sample of the product of Example 1 (designated in FIG. 11 as 100% eminate bicarbonate) generated the largest volume of carbon dioxide (as measured by absolute pressure). Furthermore, the 1.0 g sample of the product of Example 1 designated in FIG. 11 as 40% eminate bicarbonate released similar amounts of carbon dioxide as 2.5 g of conventional sodium bicarbonate (designated as baking powder).

(76) This Example therefore clearly demonstrates the superior ability of the product produced in accordance with Example 1 to produce carbon dioxide as compared to commercially available sodium bicarbonate. The improvement is so large that a sample of the product of Example 1 which was only 40% by weight of the commercially available sodium bicarbonate generated about the same amount of carbon dioxide.

Example 9

(77) Two sets of cupcakes were produced using sodium bicarbonate as a raising agent. These two sets of cupcakes were prepared to the same recipe and using the same baking conditions but one set was prepared using commercially available sodium bicarbonate as raising agent and the other set was prepared using the sodium bicarbonate product of Example 1 of raising agent in an amount of 75% of the commercially available sodium bicarbonate used in preparation of the other set.

(78) Samples of the cupcakes obtained were cut in half and photographs are shown in FIG. 12. In this Figure, four cupcakes are shown and identified by the numbers 1-4. Cupcakes 1 and 2 were prepared using commercially available sodium bicarbonate whereas cupcakes 3 and 4 were prepared using the sodium bicarbonate product of Example 1 as raising agent. The four cupcakes shown in FIG. 12 were all photographed in front of a measurement scale to show the height of the cakes obtained.

(79) It will be seen from FIG. 12 that all cupcakes were of similar height, demonstrating the same evolution of carbon dioxide by both the commercially available sodium bicarbonate and the reduced (75% amount of sodium bicarbonate obtained in accordance with Example 1.

(80) The internal structure of the cupcakes and their taste was also very similar as between those obtained using convention sodium bicarbonate and those obtained using the sodium bicarbonate product of Example 1.

Example 10

(81) The product of Example 1 and commercially available sodium bicarbonate were compared for their antimicrobial activity against Staphylococcus aureus, Pseudomonas aeruginosa, Escherichia coli and Listeria monocytogenes. It was found that 1 g of the sodium bicarbonate produced in accordance with Example 1 and 1.5 g of normal sodium bicarbonate provided the same antimicrobial activity, demonstrating that the sodium bicarbonate produced in accordance with the invention can be used in an antimicrobial application at lower levels. This is due to the increased surface area and unique structure of the present invention.

Example 11

(82) 3 g Merigel and 200 ml of deionised water (at ambient temperature) were introduced into a 200 ml conical flask and a magnetic flea added. Stirring was then effected until the Merigel had dissolved. The conical flask was placed on a hotplate and the solution heated to a temperature of 60 C. with constant agitation.

(83) To the warm solution there were then added 30 g of a commercially available sodium bicarbonate which (by x-ray diffraction) was determined to comprise 100% of Nacholite (NaHCO.sub.3) without any amorphous material. Stirring was effected until all of the sodium bicarbonate had been dissolved, whilst maintaining the temperature at 60 C.

(84) The warm solution was then spray dried on a Buchi Mini Spray Dryer B-290 at an inlet temperature of 100 degrees Centigrade and the following settings.

(85) Aspirator %=100

(86) Pump %=40

(87) Air Flow (Height of ball) mm=40

(88) Nozzle Cleaner=3

(89) The Pump % value of 40 equates to a temperature of 55 C. just as the product leaves the drying chamber of the Buchi Mini Spray Dryer).

(90) The particle size distribution of the resultant powders was measured and the results are shown in FIG. 13. Scanning Electron Micrographs of the product at magnifications of 500 and 1500 are shown in FIGS. 14(a) and (b) respectively.

(91) It was determined from the particle size distribution shown in FIG. 13, that the product had the following particle size characteristics:

(92) TABLE-US-00001 D(0.1) = 2.3 m D(0.5) = 7.9 m D(0.9) = 16.6 m

(93) Where D(0.1) is the size of particle below which 10% by volume of the sample lies D(0.1) is the size of particle which 50% by volume is smaller and 50% larger D(0.1) is the size of particle below which 90% by volume of the sample lies.

(94) As can be seen from FIG. 14, the product comprised hollow particles (see particularly FIG. 14(b)).

Example 12

(95) The procedure of Example 11 was repeated but using Miramist SE (Modified Starch) instead of Merigel.

(96) The particle size distribution of the resultant product is shown in FIG. 15 and scanning Electron Micrographs at magnifications of 500 and 1000 are shown in FIGS. 16(a) and (b) respectively.

(97) The product had the following particle size characteristics:

(98) TABLE-US-00002 D(0.1) = 1.9 m D(0.5) = 6.4 m D(0.9) = 13.18 m

(99) As shown in FIGS. 16(a) and (b), the product comprised hollow particles (see particularly FIG. 16 (b)).

Example 13

(100) The procedure of Example 11 was repeated but using Promitor L70 (Soluble gluco fibre) instead of Merigel.

(101) The particle size distribution of the resultant product is shown in FIG. 17 and scanning Electron Micrographs at magnifications of 500 and 1500 are shown in FIGS. 18(a) and (b) respectively.

(102) The product had the following particle size characteristics:

(103) TABLE-US-00003 D(0.1) = 1.5 m D(0.5) = 5.3 m D(0.9) = 11.0 m

(104) As shown in FIGS. 18(a) and (b), the product comprised hollow particles (see particularly FIG. 18 (b)).

Example 14

(105) The procedure of Example 11 was repeated but using Locust Bean Gum (Genu gum) instead of Merigel

(106) The particle size distribution of the resultant product is shown in FIG. 19 and scanning Electron Micrographs at magnifications of 500 and 1000 are shown in FIGS. 20(a) and (b) respectively.

(107) The product had the following particle size characteristics:

(108) TABLE-US-00004 D(0.1) = 2.5 m D(0.5) = 7.9 m D(0.9) = 17.1 m

(109) As shown in FIGS. 20(a) and (b), the product comprised hollow particles (see particularly FIG. 20 (b)).

Example 15

(110) The procedure of Example A was repeated but using Maltosweet 120 (Maltodextrin) instead of Merigel

(111) The particle size distribution of the resultant product is shown in FIG. 21 and scanning Electron Micrographs at magnifications of 500 and 1500 are shown in FIGS. 22(a) and (b) respectively.

(112) The product had the following particle size characteristics:

(113) TABLE-US-00005 D(0.1) = 1.7 m D(0.5) = 6.2 m D(0.9) = 12.8 m

(114) As shown in FIGS. 22(a) and (b), the product comprised hollow particles (see particularly FIG. 22 (b)).

Example 16

(115) The procedure of Example 11 was repeated but using Gellan Gum, Low Acyl (Kelcogel F) instead of Merigel

(116) The particle size distribution of the resultant product is shown in FIG. 23 and scanning Electron Micrographs at magnifications of 500 and 1500 are shown in FIGS. 24(a) and (b) respectively.

(117) The product had the following particle size characteristics:

(118) TABLE-US-00006 D(0.1) = 1.9 m D(0.5) = 7.3 m D(0.9) = 16.9 m

Example 17

(119) The procedure of Example 11 was repeated but using Pullulan instead of Merigel

(120) The particle size distribution of the resultant product is shown in FIG. 25 and scanning Electron Micrographs at magnifications of 500 and 1000 are shown in FIGS. 26(a) and (b) respectively.

(121) The product had the following particle size characteristics:

(122) TABLE-US-00007 D(0.1) = 2.6 m D(0.5) = 8.0 m D(0.9) = 16.4 m

Example 18

(123) The procedure of Example 11 was repeated but using Pectin (Genu pectin) instead of Merigel

(124) The particle size distribution of the resultant product is shown in FIG. 27 and scanning Electron Micrographs at magnifications of 500 and 1500 are shown in FIGS. 28(a) and (b) respectively.

(125) The product had the following particle size characteristics:

(126) TABLE-US-00008 D(0.1) = 2.1 m D(0.5) = 6.9 m D(0.9) = 13.9 m

(127) As shown in FIGS. 28(a) and (b), the product comprised hollow particles (see particularly FIG. 28 (b)).

Example 19

(128) The procedure of Example 11 was repeated but using Xanthan Gum (Keltrol T) instead of Merigel.

(129) The particle size distribution of the resultant product is shown in FIG. 29 and scanning Electron Micrographs at magnifications of 500 and 1500 are shown in FIGS. 30(a) and (b) respectively.

(130) The product had the following particle size characteristics:

(131) TABLE-US-00009 D(0.1) = 2.5 m D(0.5) = 7.0 m D(0.9) = 14.4 m

(132) The particles produced are 5-10 m and appear to be hollow.

Example 20

(133) 3 g Gum Arabic and 100 ml of deionised water (at ambient temperature) were introduced into a 200 ml conical flask and a magnetic flea added. Stirring was then effected until the Gum Arabic had dissolved. The conical flask was placed on a hotplate and the solution heated to a temperature of 60 C. with constant agitation.

(134) To the warm solution there were then added 30 g of a commercially available sodium bicarbonate which (by x-ray diffraction) was determined to comprise 100% of Nacholite (NaHCO.sub.3) without any amorphous material. Stirring was effected until no more sodium bicarbonate dissolved, whilst maintaining the temperature at 60 C. As a result of this procedure, a suspension of sodium bicarbonate was obtained.

(135) The warm suspension was then spray dried (while stirring) on a Buchi Mini Spray Dryer B-290 using the same settings as in Example 11.

(136) A white free-flowing powder was produced.

(137) The particle size distribution of the powder is shown in FIG. 31 and a SEM image at a magnification of 500 is shown in FIG. 32. The product had the following particle size characteristics:

(138) TABLE-US-00010 D(0.1) = 2.643 m D(0.5) = 8.324 m D(0.9) = 46.912 m

(139) It will be seen from FIGS. 31 and 32 that there are two types of particles present. More particularly, there were small particles with a size around 7-10 m and larger particles with a size around 50 m. The different size particles are clearly seen in FIG. 32. Additionally, FIG. 31 shows that the product had a bimodal particle size distribution with the major peak centred on a particle size of about 7-9 m (representing nearly 80% of the product) and a minor peak centred on about 50 m.

(140) FIGS. 33(a) and (b) show the internal structure of one of the small particles at magnifications of 2200 and 10000 respectively. The particle is seen to be hollow with sodium bicarbonate crystals on the inside and a Gum Arabic coating on the outside.

(141) It is hypothesised that the larger particles are not hollow and there is no evidence of a hollow structure from SEM images. Without wishing to be bound by theory, we believe that the larger particles were not fully dissolved before spray drying. The particles were however smaller than the starting sodium bicarbonate (cf FIG. 2). It is therefore presumed that sodium bicarbonate had been dissolved from the surface of the original particles (thereby reducing their size), which supports the theory that they have not fully dissolved.

Example 21

(142) 11.34 kg of MilliQ water was weighed into a clean, dry approx 20 liter bucket. 2.27 kg of NaHCO.sub.3 was then added to the bucket with stirring (using an overhead stirrer and impeller). 0.5 kg of InstantGum BB (acacia gum) was added and stirring continued for 10 minutes. A further 2.81 kg of NaHCO.sub.3 (loose bulk density 1.00 g/cc) was added with stirring to the slurry which was then stirred for an additional 10 minutes.

(143) The solution was then poured through a 595 m sieve into another clean, dry bucket. Additional water was required to rinse the bucket and sieve. The total solution weight after rinsing and sieving was 18.77 kg (29.7% solids).

(144) Spray Drying of the suspension was performed on a small NIRO Utility Dryer Model V Spray Dryer equipped with a rotary atomizer and cyclonic separator.

(145) With the dryer completely assembled, the Niro fan and atomizer motor were started. The heater was started and the set point was set to 200 C. Dryer conditions and set points are shown in Table 1.

(146) The slurry was stirred throughout manufacturing to keep the NaHCO.sub.3 suspended in the solution during feeding of the dryer.

(147) TABLE-US-00011 TABLE 1 Pump Inlet T Outlet Speed Time (C.) T (C.) (mL/min) Notes 2:25 Ran 1.89 liters of 200 ppm bleach through dryer to sanitize. Rinsed w/ 1.89 liters of water. 2:35 20 24 0 Turned on heat. 3:15 200 157 200 Started water feed. 3:25 200 93 250 Switched to NaHCO.sub.3 feed (30% ds, Example 21). 3:35 200 88 250 Collected sample. 3:55 200 88 250 way through bucket. 4:15 200 91 250 nearing bottom of bucket. 4:30 200 82 250 Finished bucket, switched back to water feed. 0.39 kg of solution was left in the bucket. Final weight - 4.97 kg. 4:35 200 82 450 Increased pump speed to cool dryer.

(148) Dry samples were examined using Scanning Electron Microscopy and the images are shown in FIG. 34. At 30% solids the resultant product consists of both hollow spheres and some larger undissolved particles. Loose bulk density and particle size distribution were also tested and the results are shown in FIG. 37.

(149) The loose bulk density was found to be 0.85 g/cc.

(150) This data indicates that at 30% solids the resultant product contains hollow spheres and undissolved particles.

Example 22

(151) 7.7 kg of MilliQ water was weighed into a clean, dry approx 20 liter bucket. 2.27 kg of NaHCO.sub.3 was then added to the bucket with stirring (using an overhead stirrer and impeller). 0.57 kg of InstantGum BB (acacia gum) was added and stirring continued for 10 minutes. A further 3.51 kg of NaHCO.sub.3 (loose bulk density 1.00 g/cc) was added with stirring to the slurry which was then stirred for an additional 10 minutes.

(152) The solution was then poured through a 595 m sieve into another clean, dry bucket. 4.08 kg of MilliQ water was used to rinse the bucket and sieve. The total solution weight after rinsing and sieving was 18.14 kg (35% solids).

(153) Spray Drying of the suspension was performed on a small NIRO Utility Dryer Model V Spray Dryer equipped with a rotary atomizer and cyclonic separator.

(154) With the dryer completely assembled, the Niro fan and atomizer motor were started. The heater was started and the set point was set to 200 C. Dryer conditions and set points are shown in Table 2.

(155) The slurry was stirred throughout manufacturing to keep the NaHCO.sub.3 suspended in the solution during feeding of the dryer.

(156) TABLE-US-00012 TABLE 2 Pump Inlet T Outlet Speed Time (C.) T (C.) (mL/min) Notes 11:00 Ran 1.89 liters of 200 ppm bleach through dryer to sanitize. Rinsed w/ 1.89 liters of water. 1:40 200 24 0 Turned on heat. 2:10 200 143 200 Started water feed. 2:15 200 93 300 Switched to NaHCO.sub.3 feed (35% ds, Example 22). 2:30 200 79 300 Took first sample. 2:50 200 82 300 Took Sample. 3:05 200 85 200 Finished bucket, switched back to water feed. Final weight - 5.53 kg.

(157) Dry samples were examined using Scanning Electron Microscopy and an image from this is shown in FIG. 35. At 35% solids the resultant product consists of both hollow spheres and some larger undissolved particles. Loose bulk density and particle size distribution were also tested and the results are shown in FIG. 37.

(158) The loose bulk density was found to be 0.92 g/cc.

(159) This data indicates that at 35% solids there is an increase in undissolved particles when compared to Example 21.

Example 23

(160) 7.71 kg of MilliQ water was weighed into a clean, dry approx 20 liter bucket. 2.27 kg of NaHCO.sub.3 was then added to the bucket with stirring (using an overhead stirrer and impeller). 0.65 kg of InstantGum BB (acacia gum) was and stirring continued for 10 minutes. A further 4.34 kg of NaHCO.sub.3 (loose bulk density 1.00 g/cc) was added with stirring to the slurry which was then stirred for an additional 10 minutes.

(161) The solution was then poured through a 595 m sieve into another clean, dry bucket. The remaining 3.18 kg of MilliQ water was used to rinse the bucket and sieve. The total solution weight after rinsing and sieving was 18.14 kg (40% solids).

(162) Spray Drying of the suspension was performed on a small NIRO Utility Dryer Model V Spray Dryer equipped with a rotary atomizer and cyclonic separator.

(163) With the dryer completely assembled, the Niro fan and atomizer motor were started. The heater was started and the set point was set to 200 C. Dryer conditions and set points are shown in Table 3.

(164) The slurry was stirred throughout manufacturing to keep the NaHCO.sub.3 suspended in the solution during feeding of the dryer.

(165) TABLE-US-00013 TABLE 3 Inlet Pump T Outlet Speed Time (C.) T (C.) (mL/min) Notes 3:10 200 88 350 Switched to NaHCO.sub.3 feed (40% ds, Example 25). 3:15 200 66 330 Reduced pump speed. 3:25 200 66 330 Took first sample. 3:40 200 71 330 Took Sample. 3:45 200 71 330 Finished bucket, switched back to water feed. Final weight - 6.03 kg (0.82 kg solution was left in bucket). 3:50 200 66 500 Increased pump speed to cool dryer.

(166) Dry samples were examined using Scanning Electron Microscopy and an image from this is shown in FIG. 36. At 40% solids the resultant product consists of both hollow spheres and some larger undissolved particles. Loose bulk density and particle size distribution were also tested and the results are shown in FIG. 37.

(167) The loose bulk density was 0.97 g/cc.

(168) This data indicates that at 40% solids there is an even greater increase in undissolved particles when compared to Examples 21 and 22.

Example 24

(169) This Example demonstrates production of chocolate cake using baking powders containing sodium bicarbonate in accordance with the invention and, for the purposes of comparison, a conventional (commercially available) baking powder containing standard sodium bicarbonate. More particularly, the Example demonstrates successful production of chocolate cake using baking powders containing sodium bicarbonate in accordance with the invention and containing reduced amounts of sodium as compared to the chocolate incorporating the conventional baking powder.

(170) The sodium bicarbonate product in accordance with the invention used for the purpose of this Example was produced using a Niro spray dryer with a feed temperature of 50 C., an inlet of 150 C. and an exhaust of 65 C. The product has a particle size distribution as shown in FIG. 38 and is designated herein as SB20.

(171) Table 1 below shows the recipe (Recipe No. 1) used with the conventional baking powder (which comprised about 28% by weight of sodium bicarbonate, about 33% low moisture flour and about 39% SAPP (sodium acid pyrophosphate). The compositions of the baking powders (and amounts thereof) incorporating sodium bicarbonate in accordance with the invention are detailed below.

(172) TABLE-US-00014 TABLE 4 (Recipe No. 1) Ingredients % Sugar 31.80% Margarine 23.10% Wheat flour T55 17.25% Hot Water 10.00% Water 8.00% Cocoa powder 5.00% Pasteurized egg yolk 1.80% Vanilla flavour 1.00% Pasteurized egg albumen 0.85% Baking powder 0.80% Salt 0.20% Potassium sorbate 0.20% Total 100.00%

(173) As indicated above, chocolate cake was also produced to variations of the above recipe using a baking powder containing 30% by weight of the SB20, 45% by weight SAPP and 25% by weight of low moisture flour.

(174) The variations are shown as Recipes Nos. 2-7 in Table 5 below. (Which for convenience also includes Recipe No. 1).

(175) For convenience, this baking powder composition (incorporating the SB20 product of the invention) is referred to in this example as Eminate Baking Powder.

(176) TABLE-US-00015 TABLE 5 Recipe No. Details 1 As per Table 1 2 25% reduction in the % of baking powder and use Eminate Baking Powder 3 25% reduction in the % of baking powder and use Eminate Baking Powder AND remove all added salt from recipe 4 25% reduction in the % of baking powder and use Eminate Baking Powder, remove all added salt from recipe and replace with 75% (by weight) SB20 5 35% reduction in the % of baking powder using Eminate Baking Powder [salt remained in recipe] 6 35% reduction in the % of baking powder using Eminate Baking Powder, remove all added salt from recipe and replace with 65% (by weight) SB20 7 50% reduction in the % of baking powder using Eminate Baking Powder, remove all added salt from recipe and replace with 50% (by weight) SB20

(177) Recipes Nos. 2-7 were made up of an additional amount of Wheat Flour T55 to ensure consistency of weight with Recipe No. 1.

(178) All of the chocolate cakes were produced using the following procedure. 1. Dissolve egg powders in water. 2. Heat the water and add the cocoa powder. 3. Allow this chocolate preparation cool to room temperature. 4. Sieve dry ingredients. 5. Cream the margarine with the sweeteners (Kenwood mixer: speed 33 2-3 minutes). 6. Add egg preparation and mix (speed 1, 1 minute, then speed 3, 2 minutes). 7. Add dried ingredients and mix (speed 1, 1 minute, then speed 3, 2 minutes). 8. Add the chocolate preparation and mix until obtaining a homogenous batter. 9. Put the batter in cake mould (350 g) and bake at 180 C. for 40 min.

(179) Samples of the chocolate cakes were photographed and the results are shown in FIG. 39 (in which each sample is associated with its Recipe No. shown in Table 5 above).

(180) All of the chocolate cakes were measured for height and also analysed for % ge moisture content, pH and water activity and the results are shown in Table 6 which also includes the % ge sodium content of the cakes and also (in the case of Recipe Nos. 2-7) the % ge reduction in sodium as compared to Recipe No. 1.

(181) TABLE-US-00016 TABLE 6 Recipe Sodium Sodium Moisture No. content % reduction/% Height/mm content/% pH Water activity 1 0.232 28 19.3 6.76 0.7655 2 0.216 7 32 16.1 6.67 0.7389 3 0.153 35 30 19.1 6.76 0.7961 4 0.184 21 40 15.9 7.22 0.7399 5 0.207 11 43 15.9 6.55 0.7982 6 0.175 25 39 15.9 7.08 0.7503 7 0.146 37 38 15.8 7.07 0.7903

(182) It can be seen from Table 6 above and FIG. 39 that all of the cakes rose, although there was some slight height variation. Cakes 6 and 7 had a relatively high rise after baking but shrank back on cooling. It was noted that cakes 4, 6 and 7 were slightly darker than the remainder and this correlates with a higher pH.

(183) All of the cakes were crumbly on the date of manufacture but firmed-up after 24 hours.

(184) There was no significant increase in water activity with reduced sodium content, and this indicates microbial stability for the cakes produced with the lower sodium content.

(185) The cakes were judged by a tasting panel which was asked to assess each cake for (i) lightness of appearance, (ii) lightness of texture, and (iii) sweetness of taste.

(186) The cakes with the most preferred appearance were 1 and 4; the least preferred were 3 and 6. The cakes with the most preferred texture were 1 and 2; the least preferred were 5 and 7. The sweetest cakes were 4 and 5, the least sweet were 1 and 2, although the scores for sweetness showed no real spread and the differences are likely to be due to personal preference.

(187) The taste panel results demonstrate that, even though the sodium levels within the cakes have been reduced by almost 40% when compared with the control, there was no taste impact noted in the taste trials. The reduction in sodium did not correlate to the taste as perceived by the panel nor to any of the physical characteristics.

(188) The height of the cakes in which added salt was replaced by SB20 (Recipe Nos. 4, 6 and 7) gave a reduced sodium level, a better rise and showed no impact on taste.

Example 25

(189) This Example provides a further comparison between chocolate cakes produced in accordance with Recipes Nos. 1 and 4 in Example 24. Recipe No. 1 includes both conventional baking powder (the same as that used in Example 24) and salt. Recipe No. 4 uses the Eminate baking powder employed in Example 24 and also replaces the salt of Recipe No. 1 with 75% by weight of SB 20.

(190) The Recipes used for this Example are shown in Tables 7 and 8 below:

(191) TABLE-US-00017 TABLE 7 Recipe No. 1 Ingredients % Sugar 31.80% Margarine 23.10% Wheat flour T55 17.25% HOT WATER 10.00% Water 8.00% Cocoa powder 5.00% Pasteurized egg yolk 1.80% Vanilla flavor 1.00% Pasteurized egg 0.85% albumen Baking powder 0.80% Salt 0.20% Potassium sorbate 0.20% Total 100.00%

(192) TABLE-US-00018 TABLE 8 Recipe No. 4 Ingredients % Sugar 31.80% Margarine 23.10% Wheat flour T55 17.45% HOT WATER 10.00% Water 8.00% Cocoa powder 5.05% Pasteurized egg yolk 1.80% Vanilla flavor 1.00% Pasteurized egg 0.85% albumen Baking powder 0.60% SB20 0.15% Potassium sorbate 0.20% Total 100.00%

(193) The chocolate cakes were prepared in accordance with the procedure described in Example 24 save that baking was effected for 20 minutes at 190 C.

(194) The baked chocolate cakes were tested for pH, moisture content and water activity. The results are shown in Table 9.

(195) TABLE-US-00019 TABLE 9 Recipe No. 1 Recipe No. 4 pH 6.62 (23.7 C.) 6.97 (24.2 C.) Moisture 21.20% 19.53% Water Activity 0.835 0.771

(196) It was noted that the chocolate cake produced in accordance with Recipe No. 4 was slightly darker than that produced from Recipe No. 1. This could be due to the fact that the pH of the cake produced with Recipe No. 4 is nearer to neutral than that for the cake produced in accordance with Recipe No. 1.

(197) The texture of the cake produced in accordance with Recipe No. 1 was noted to be firmer and denser than that produced from Recipe No. 4, which seemed to be softer and more crumbly. To provide more quantitative data, the firmness of 25 mm thick slices of the cake was measured with a texturometer using a plexiglass _P25L probe and a 5 kg load cell. The firmness was determined as the resistance of the cake vs the force applied for a penetration depth of 6 mm (see also American Institute of Baking Standard Procedure for Cake Firmness) The firmness of the cake produced from Recipe No. 1 was found to be about 460 grams whereas that produced from Recipe No. 4 was about 360 grams.

(198) Panelists (n=24) were asked to evaluate stickiness, chocolate taste, sweetness and preference of the chocolate cakes produced from Recipes Nos. 1 and 4.

(199) Each test consisted of paired comparison test of the abovementioned parameters: which sample is MOST . . . ?.

(200) A significant difference in saltiness was found, the chocolate cake produced from Recipe No. 1 being found to be more salty than that produced from Recipe No. 4 (p-value=0.0015).

(201) No significant difference in sweetness, chocolate taste or stickiness was found, but there was a strong tendency for the chocolate cake produced from Recipe No. 1 to be noted as stickier than that produced from Recipe No. 4.

(202) Remarks about the samples showed that the chocolate cake produced from Recipe No. 1 was saltier and had less colour than that produced from Recipe No. 4. Remarks also showed that the cake prepared from Recipe No. 4 was more crumbly and darker than that produced from Recipe No. 1.

Example 26

(203) This Example demonstrates production of muffins using baking powders containing the sodium bicarbonate product in accordance with the invention and, for the purposes of comparison, muffins produced using a conventional, commercially available baking powder.

(204) The conventional baking powder was the same as the one used in Example 24 and comprised about 28% by weight sodium bicarbonate, about 39% by weight SAPP, and about 33% by weight low moisture flour.

(205) The ingredients used for producing muffins incorporating the conventional baking powder are shown in Table 10.

(206) TABLE-US-00020 TABLE 10 Ingredients % Wheat flour 28.00% Native corn starch 3.50% Water 17.00% Sunflower oil 14.00% Caster fine sugar 24.50% Semi skimmed milk 6.10% Pasteurized egg yolk 3.35% Pasteurized white egg 1.90% Baking powder 1.00% Vanilla flavour 0.35% Emulsifiers (DATEM) 0.15% Emulsifiers (SSL) 0.15% Total 100.00%

(207) Two different baking powder formulations incorporating the sodium bicarbonate product of the invention were used for producing muffins based on a slight variation of the above recipe. For both of these baking powder formulations, the sodium bicarbonate product was that designated in Example 24 as SB20 (in which the organic material was Gum Arabic and the particle size was approximately 15-20 m). The compositions of these two baking powders differed in the leavening agent, one incorporating sodium acid pyrophosphate (SAPP) and the other incorporating monohydrated calcium pyrophosphate (MCP). The two baking powder formulations were as follows: a) 30% by weight SB20, 45% by weight SAPP, and 25% by weight low moisture flour. b) 30% by weight SB20, 45% by weight MCP, and 25% by weight low moisture flour.

(208) MCP was chosen as a leavening agent for the purposes of this Example since it is a fast acting leavening agent that is often used to produce muffins.

(209) Muffins were produced using the baking powder formulations (a) and (b) in the recipe of Table 4 instead of the conventional baking powder and using only 75% of the amount thereof (thus giving a reduction in the amount of baking powder of 25%).

(210) Muffins produced using MCP as the leavening agent (i.e. baking powder (b)) will contain less sodium than those produced using SAPP since there is no sodium in the MCP.

(211) All muffins were produced using the following procedure. 1. Dissolve egg powders and emulsifiers in water in Kenwood mixer (speed 1, 2 minutes). 2. Add sunflower oil and flavor to eggs in Kenwood mixer (speed 1, 2 minutes). 3. Sift and mix the dried ingredients: wheat flour, sugar, starch, skimmed milk powder and baking powder. 4. Add this liquid preparation part to dried blend. 5. Mix to obtain an homogenous dough: speed 1, 1 minute and then speed 3, 3 minutes. 6. Fill each mould with 350 g of batter. 7. Cook 20 min. at 180 C. in a preheated deck oven.

(212) The muffins produced were, in all cases, more similar to cupcakes rather than muffins.

(213) The muffins were photographs both whole and cut through, the results being shown in FIGS. 40 (a) and (b) respectively. It can be seen from FIGS. 40 (a) and (b) that there were differences between the muffins produced with the various baking powders. The muffins produced with the baking powders ((a) and (b)) containing the sodium bicarbonate product (SB20) in accordance with the invention had a higher rise than that produced with the commercially available baking powder. We believe this is due to higher gas evolution. The highest rise was provided by the muffin prepared with baking powder (b) (i.e. incorporating SB20 and MCP as leavening agent). The structure inside all of the muffins was similar, but there were smaller bubbles in the muffins produced with the baking powders incorporating SB20, which may be due to the particle size and distribution throughout the dough.

(214) There is also a colour difference between the three different types of muffin, the SB20/SAPP mix giving a brightest internal colour.

(215) The muffins were tested for pH, water activity and height. The results are shown in Table 11, which also includes the sodium content of the muffins and the % reduction for muffins produced with incorporating the SB20.

(216) TABLE-US-00021 TABLE 11 Sodium Sodium Water Height Muffin content (%) reduction (%) pH activity (mm) Control 0.22 7.06 0.72 52 SB20 0.17 33 7.04 0.7 52 with SAPP SB20 0.14 46 7.3 0.72 54 with MCP

(217) All muffins were tested for taste by an informal panel. All muffins were judged to have a similar taste but when the panelists were asked to choose a favorite the muffin prepared with the baking powder of SB20 and MCP was selected, but it was noted that the other muffins both had an acceptable taste.

Example 27

(218) This Example provides a further comparison of muffins produced using (a) conventional baking powder, and (b) a sodium bicarbonate product in accordance with the invention in conjunction with MCP as a source of a leavening acid. The conventional baking powder was the same as that used in Example 24. The sodium bicarbonate product in accordance with the invention was SB20 as described in Example 24.

(219) Table 11 below shows the recipe for the muffin produced with conventional baking powder whereas Table 12 shows the recipe for the muffin prepared with SB20. It should be noted that neither recipe contain salt.

(220) To prepare the muffins, all dried ingredients were initially sieved. The egg powder was then dissolved in the water and the emulsifiers, oil and flavour added. The remaining dried ingredients were added and mixing effected to produce a dough which was then introduced into muffin moulds (40 grams). The muffins were then baked in a preheated oven.

(221) The muffins obtained were analysed for pH, moisture content and water activity. The results are shown in Table 12 below.

(222) TABLE-US-00022 TABLE 12 Comparative Recipe Recipe with SB20 pH 6.76 6.60 Moisture 12.3% 12.9% Water Activity 0.720 0.727

(223) The muffin produced with SB20 was noted to be of a darker colour, possibly due to its slightly lower pH (than was the case for the muffin produced from the comparative recipe).

(224) Both types of muffin were tested by an informal panel. All muffins were noted to have a relatively dense structure but soft texture. Both types of muffins were noted to be sweet and have a vanilla flavour.

(225) One difference noted was that a few tunnels were observed in the crumb of the muffins produced with SB20.