Mild acids as leavening agents

About

In the current context of growing need for cleaner label, including phosphates replacement in the food industry, Jungbunzlauer offers alternatives to such leavening agents based on the use of different organic acids. Glucono-delta-Lactone is produced by fermentation of natural carbohydrate substances like glucose syrup from non-GMO corn to gluconic acid and subsequent drying to its inner ester, GdL. Citric Acid is as well produced by a fermentation process, employing a strain of the micro-organism Aspergillus niger to convert carbohydrates like glucose syrup from non-GMO corn into citric acid. Monosodium Citrate is manufactured by partial neutralisation of Citric Acid with a high purity sodium source and subsequent crystallisation and drying. These various products and the potential additional grades derived from those should allow mimicking the different phosphates (e.g. SAPP) types existing on the market. We recently started two follow-up projects with Glucono-delta-Lactone and Monosodium Citrate in our Application Technology Center in Ladenburg, Germany. These projects will generate additional data concerning benchmarking against common leavening acids and assessment of the performance including sensory in certain baked goods such as muffins. One key target is to control the release of the acid, and therefore enable slower and better controlled pH-drop during baking process. If successful, the trials will help us to establish a versatile portfolio of healthy, phosphate-free leavening acids, provide supportive data to clients and recommendations for suitable recipes and bakery products. We are interested in collaborations with companies who would like to test our new products in their existing or new formulations particularly during this project phase so that we can further improve our organic acids portfolio towards market and customer needs.