REDUCED ALUMINUM CHEMICAL LEAVENING COMPOSITIONS

Abstract

The present invention relates to a chemical leavening composition for the production of bakery products with a carbon dioxide source and an acid component wherein the acid component comprises SAPP and a magnesium phosphate compound and mixtures thereof.

Description

BACKGROUND OF THE INVENTION

(1) Field of the Invention

The present invention relates to a reduced aluminum chemical leavening composition. Presently, there is a perceived need in the food industry to reduce the levels of aluminum in food products. For example, in the baking industry, the leavening acid, sodium acid pyrophosphate (SAPP) utilizes several additives at low levels to control the leavening reaction with sodium bicarbonate within dough formulations. The SAPP leavening acid minimizes the release of CO2 during mixing so the majority of the CO2 is left for leavening during the baking process. A traditional low level additive is based on an aluminum compound, but regulations in some jurisdictions (such as Europe) have been proposed to reduce aluminum limits to very low levels.

(2) Description of the Related Art

US 2011/0111110 assigned to Chemische Fabrik Budenheim discloses a leavening composition containing acid magnesium pyrophosphate and a magnesium orthophosphate produced by removal of water from an aqueous solution of a magnesium phosphate compound. Said magnesium phosphate compound is preferably mono magnesium orthophosphate. Example 1 describes the following process for producing acid magnesium pyrophosphate: magnesium sources such as a Mg (OH)2, MgO, or MgCO3 are stirred into phosphoric acid to produce a magnesium phosphate solution. The magnesium phosphate solution is then converted into an acid magnesium pyrophosphate with a drying assembly at a temperature of 140 C to 300C.

Now, Applicants have met the industry need for a reduced aluminum leavening system.

BRIEF SUMMARY OF THE INVENTION

The present invention relates to a chemical leavening composition for the production of bakery products with a carbon dioxide source and an acid component wherein the acid component comprises SAPP and a magnesium phosphate compound and mixtures thereof.

The present invention further relates to a chemical leavening composition for the production of bakery products with a carbon dioxide source and an acid component wherein the acid component comprises SAPP and a magnesium phosphate compound wherein further said magnesium phosphate is created in situ during the SAPP formation reaction by incorporating a reactant selected from the group consisting of MgO, Mg(OH)₂,and Mg3(PO4)2.8H2O(trimagnesium phosphate) and mixtures thereof.

The following terms have the following meaning herein:

MgO is magnesium oxide

Mg(OH)2 is magnesium hydroxide

Mg3(PO4)2.8H2O is trimagnesium phosphate.

DETAILED DESCRIPTION OF THE INVENTION

The present invention relates to a chemical leavening composition for the production of bakery products with a carbon dioxide source and an acid component wherein the acid component comprises SAPP and a magnesium phosphate compound and mixtures thereof.

The present invention further relates to a chemical leavening composition for the production of bakery products with a carbon dioxide source and an acid component wherein the acid component comprises SAPP and a magnesium phosphate compound wherein further said magnesium phosphate is created in situ during the SAPP formation reaction by incorporating a reactant selected from the group consisting of Mg O, Mg(OH)₂,and Mg3(PO4)2.8H20 (trimagnesium phosphate) and mixtures thereof.

Reactants useful in the practice of the present invention include, but are not limited to, Mg O, Mg(OH)₂,and Mg3(PO4)2.8H2O (trimagnesium phosphate) and mixtures thereof.

The following non limiting examples illustrate the practice of the present invention and its utility.

Example 1

Baking-Powder grade SAPP recipe for total of 250 g final product

Dopants	Percent (%)	Grams
Tricalcium Phosphate	0.1	0.25
Dicalcium Phosphate	0.3	0.75
Dihydrate
Al(OH)3	0.1	0.25
Substitute MgO	0.36%
Dipotassium Phosphate	0.18	0.45
Na2CO3	(extra 1.2% of soda ash in	120
	order to increase pH of 1%
	solution on final product to be
	in the range of 4.0-4.3)
85% H3PO4		257.9

Procedure

• • Using dispersator, add dopants to acid and mix for 5 min
  • Add soda ash through the vibrating feeder. Control speed according to production of CO₂ to provide a homogeneous mixing
  • Total time of addition of soda ash between 25-30 min
  • Continue mixing for 5 min and stop dispersator
  • Discharge sample into crucible and place in oven set up at 220° C. for 2.5 hours
  • Mill sample using shatterbox for 2 min

Example 2

SAPP 4 recipe for total of 250 g final product

	Dopants	Percent (%)	Grams
	Calcium Oxide	0.3	0.75
	Tricalcium Phosphate	0.1	0.25
	Dicalcium Phosphate	1.7	4.25
	Dihydrate
	Al2(OH)3	0.3	0.75
	Substitute MgO	1.08%
	Dipotassium Phosphate	0.76	1.9
	Na2CO3		115.6
	85% H3PO4		251.5

Procedure

• • Follow same procedure as BP Pyro
  • After milling, place sample back in the oven for the reforming step
  • Reforming conditions: 250° C. for 1 hour

Claims

1. A chemical leavening composition for the production of bakery products with a carbon dioxide source and an acid component wherein the acid component comprises SAPP and a magnesium phosphate compound and mixtures thereof.

2. A chemical leavening composition for the production of bakery products with a carbon dioxide source and an acid component wherein the acid component comprises SAPP and a magnesium phosphate compound wherein further said magnesium phosphate is created in situ during the SAPP formation reaction by incorporating a reactant selected from the group consisting of Mg O, Mg(OH)2,and Mg3(PO4)2.8H2O and mixtures thereof.