By Paula Frank
According to the USDA’s 2005 dietary guidelines, changes in recommendations for sodium intake were established as a means of reducing the risks of hypertension and coronary heart disease for Americans. Key recommendations specify a daily consumption value of less than 2,300mg for the average person, and less than 1,500mg for those in specific populations including individuals with hypertension, African-Americans and middle-aged people or older.
More nutritional emphasis on dietary sodium levels translates into opportunities for highly functional, non-sodium based ingredients, which is why Innophos Inc. (Cranbury, N.J.) stepped up to the plate with its patented, slow-acting leavening agent CAL-RISE™. This chemically formulated combination of calcium acid pyrophosphate and monocalcium phosphate (MCP) is suitable for use in a variety of bakery products, particularly in situations where sodium reduction is desirable.
Reducing sodium levels while maintaining the same taste profile and product quality can be a challenge in baked goods, particularly biscuits. By selecting CAL-RISE as the leavening agent, sodium levels can be reduced by as much as 20%—without affecting taste or functionality. The leavening agent has the added benefit of increasing the amount of calcium, notes John Brodie, technical service manager, bakery, Innophos. In fact, in many cases, the use of CAL-RISE allows for “a good source of calcium” nutritional claim, which occurs when the finished product contains 10% to 19% of the daily value of calcium per reference amount.
Other functional benefits may be attributed to CAL-RISE. The leavening acid has a neutral flavor, a similar neutralizing value to MCP, and gives a fine-cell structure and a moist crumb. In addition, the ingredient has secondary functionality, with its dough conditioning and protein strengthening properties, notes Brodie.
Traditional yeast-raised dough products are typically less freezer tolerant, which can result in reduced shelflife. CAL-RISE provides two unique effects: it is a slow-acting leavening agent and provides dough conditioning. Benefits include reduced proof time, increased freezer tolerance and improved product quality. Ideal applications include freezer-to-oven pizzas, stromboli and dinner rolls.
CAL-RISE is more versatile than some of the leavening acids on the market today. For instance, MCP monohydrate is a fast-acting leavening acid and MCP anhydrous gives a delayed reaction, each of which is typically mixed with slower-acting acids to achieve a desired result. However, the Innophos ingredient can be used by itself. “It doesn’t have to be mixed with a slower acting system,” explains Brodie. “Every leavening acid has its place. You have to look at the characteristics desired, but CAL-RISE has a broad, multi-functional range."
For more information:
Innophos Inc., John Brodie