LEAVEAVENING

HOME PAGE / PRODUCTS / FOOD ADDITIVES

LEAVEAVENING

Ammonium Bicarbonate Ammonium bicarbonate is a chemical that can be used in various functions. These functions; acidity regulator, alkali, and bulking agent. Insoluble in alcohol and acetone. Ammonium sulfate is obtained from calcium carbonate. It is a natural mineral. When the ammonium bicarbonate is used in baking powder, the shelf life of the product is short. It is used for the alkalization of cocoa powder and for the production of carbon dioxide in cooking.

Sodium Acid Pyrophosphate (SAPP 28) Sodium acid pyrophosphate (E450); Sapp 28, obtained from a mixture of alkaline and phosphoric acid, sodium hydroxide and sodium carbonate, is available in odorless, white powder form. E-450 is the food additive E-450 General Features: Color and moisture retention, fermentation and embossing provider, gelation and buffering agent, thickener, emulsifier and preservative properties are among the features.

Sodium Bicarbonate Sodium bicarbonate or sodium hydrogen carbonate is generally known as bicarbonate soda or bread soda, it is a white crystalline or granular powder of the formula NaHCO3 and has an alkaline taste similar to sodium carbonate. Sodium bicarbonate, which was used as a baking agent in the bakery with acidic components, was previously used as a CO2 source in soda.





Dough embossing agents used to produce carbon dioxide in baked products; It is defined as the substances that increase the volume of the dough by revealing the gas formed in the food. All bakery products are subjected to fermentation process. The fermentation or swelling process is the result of fermentation or CO2. During the mixing of the dough, the processing of the air into the dough and the high temperature cooking and the steam of the pulp cause the swelling.



IBSU Food Investment and Trade Inc. | All rights reserved. | © 2019