Abstract: Disclosed herein is a stabilized anhydrous monocalcium phosphate (MCPA) leavening composition comprising or consisting essentially of MCPA and a non-aluminum stabilizer. Whereas current commercial MCPA leavening compositions are stabilized by the addition of aluminum pyrophosphates, in certain aspects, the stabilized MCPA of this disclosure meets the European standard for allowable aluminum content in food products.

Abstract: A novel method for forming a dispersable, fine titanium pyrophosphate powder by reacting titanium dioxide and a molar excess of phosphoric acid. The excess phosphoric acid, at a phosphorus pentoxide to titanium dioxide mole ratio greater than one, significantly improves the yield of the reaction product as a fine powder. A phosphorus pentoxide to titanium dioxide mole ratio of about 1.20 to about 1.25 results in over a 90% yield of a dispersable, fine titanium pyrophosphate powder having a particle size less than one micron in diameter.

Abstract: A novel method for forming a dispersable, fine titanium pyrophosphate powder by reacting titanium dioxide and a molar excess of phosphoric acid. The excess phosphoric acid, at a phosphorus pentoxide to titanium dioxide mole ratio greater than one, significantly improves the yield of the reaction product as a fine powder. A phosphorus pentoxide to titanium dioxide mole ratio of about 1.20 to about 1.25 results in over a 90% yield of a dispersable, fine titanium pyrophosphate powder having a particle size less than one micron in diameter.

Abstract: A novel leavening composition comprising calcium acid pyrophosphate in combination with a carbonate factor, said composition exhibiting, in the dough rate of reaction (DRR) test, a maximum rate of release of carbon dioxide occurring between about 17 to about 40 minutes after initial mixing, said maximum rate being at least twice the rate observed at the termination of the mixing time of said test. The pyrophosphate is particularly useful in leavening systems for refrigerated dough in that an initial low rate of reaction with the carbonate factor is observed after which there is a large increase in the rate of reaction without change in temperature. The leavening composition is also useful in batters, dry mixes, frozen and refrigerated doughs and refrigerated batters.

Abstract: The composition comprises dimagnesium phosphates in combination with a carbonate factor. The dimagnesium phosphates comprise a mixture of dimagnesium phosphates trihydrate, amorphous dimagnesium phosphate and possibly a small amount of dimagnesium pyrophosphate. The dimagnesium phosphates are prepared by removal of water from dimagnesium phosphate trihydrate wherein the weight loss on drying is in the range of from about 10% to about 25% at a temperature in the range of from about 100.degree. C. to about 200.degree. C., depending upon drying conditions.

Abstract: A method of forming amidophosphates comprising reacting a pyrophosphate ion, such as generated from pyrophosphate salts, and sulfamides, in an aqueous solution or suspension. An example of such a reaction is the reaction of tetrasodium pyrophosphate and sulfamide in water to form sodium amidodiphosphate.

Abstract: A method of forming condensed phosphates comprising reacting phosphate ions, such as generated from polyphosphate salts, and sulfamides, in an aqueous solution or suspension. An example of such a reaction is the reaction of tetrasodium tripolyphosphate and sulfamide in water to form sodium trimetaphosphate.