• The main use for SODIUM ALUMINUM PHOSPHATE, is as a leavening agent or acid for mixing baking powders, this is a new product in the baking industry. The SODIUM ALUMINUM PHOSPHATE, has a different performance profile than other leavening agents; it reacts slowly with the Sodium Bicarbonate in the mixing stage, there is only a 20 to 30 % Carbon Dioxide delivery from available. The difference is released during the oven stage. The SODIUM ALUMINUM PHOSPHATE also has an excellent buffering action for flour mixes, enhancing the properties of the formula ingredients. When using SODIUM ALUMINUM PHOSPHATE, the product is crunchy and has fine texture. Its use is very generalized.
  • It's the acid in the baking powder that reacts with the base, usually baking soda. Soda needs some sort of acid to act with to make th erising action. They don't have to use SAP in their baking powders. There are other things they can use like monocalcium phosphate, sodium acid pyrophosphate and another aluminum acid. But I don't like the tate of things with aluminum as well. It's too metallic for me. There are others to choose from that in my opinion are safer and taste better. You do have to bake the items right away instead of letting them sit aorund too long for best results. But it's a small tradeoff.

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