Leavening acid composition

Food or edible material: processes – compositions – and products – Packaged or wrapped product – Packaged product is dough or batter or mix therefor

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426131, 426551, 426553, 426563, 426653, A21D 1002, A21D 202

Patent

active

042307309

ABSTRACT:
A new leavening acid composition is provided comprising a potassium modified 1:3:8 sodium aluminum phosphate, the calcium modified derivatives or mixtures thereof in combination with an alkali metal acid pyrophosphate such as sodium acid pyrophosphate. The leavening action of the combination in biscuits using a slow sodium acid pyrophosphate is slower than the action of either ingredient alone. The compositions are useful in leavening baked goods and especially refrigerated canned biscuits.

REFERENCES:
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patent: 3205073 (1965-09-01), Blanch et al.
patent: 3297449 (1967-01-01), Baker et al.
patent: 3311448 (1967-03-01), Blanch et al.
patent: 3411872 (1968-11-01), Post et al.
patent: 3501314 (1970-03-01), Kichline et al.
patent: 3879563 (1975-04-01), Tucker et al.
patent: 4054678 (1977-10-01), Benjamin et al.
Stahl et al., Symposium: Phosphates in Food Processing, The AVI Publishing Co., Westport, Conn., (1971), pp. 194-212.
Tucker, "Phosphates in Foods", Cereal Science Today, 4(4), Apr. 1959, pp. 91-92.

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