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.

Abstract: Described is a self-foaming, liquid culinary aid including a first liquid component including an edible acid component, and a second liquid component comprising an edible salt, each liquid being shelf-stable and being operatively associated so that when the first and second liquids are combined carbon dioxide evolves to assist in providing the foam so that, when the liquid culinary aid is combined with the food product, the culinary aid melts or disperses in less than about 20 seconds in the food product to impart a foaming texture to the food product.

Abstract: In a method of preparing a dough composition, a batter comprising water, a leavening agent, and flour is formed. After the batter is formed, a complementary leavening agent, additional flour and other minor ingredients are added to the batter and mixed to form a dough wherein the leavening agents are distributed uniformly through the dough and the dough results in a higher specific volume upon baking. A dough composition is also formulated from a batter, wherein the batter comprises water, a leavening agent and flour. After the batter is formed, a complementary leavening agent, additional flour, and any minor ingredients are added to the batter and mixed to form a dough. Alternatively, the complementary leavening agent can be added in an unreactive form to the batter as long as it does not react with the other leavening agent until the dough is formed. The dough comprises from about 30 wt-% to about 60 wt-% flour, from about 20 wt-% to about 40 wt-% water; from about 0.1 wt-% to about 2.

Abstract: Chemically leavened bakery product(s) are disclosed which have characteristics similar to bakery product(s) that have been yeast leavened. A process is provided to make such a bakery product without utilizing yeast as the source of carbon dioxide for leavening. Chemically leavened dough is disclosed which may be heated as a fresh dough, or refrigerated or frozen and thereafter heated to prepare a bakery product. Multi-part dry mixes or compositions for preparing such chemically leavened bakery products are disclosed.

Abstract: A composition of matter useful as a leavening acid produced by heating anhydrous monocalcium phosphate for a suitable time and at a suitable temperature so that the resulting composition contains between about 25 and about 72 percent by weight of P.sub.2 O.sub.7 is provided.

Abstract: A composition of matter comprising a monocalcium phosphate leavening acid having a neutralizing value of between about 44 and about 63 wherein the neutralizing value is the amount by weight of sodium bicarbonate needed to neutralize 100 parts by weight of the monocalcium phosphate leavening acid.

Abstract: A baking mix for preparing an edible baked good including a leavening acid comprising the product produced by heating monocalcium phosphate at an elevated temperature for a suitable period of time so that the weight of the resulting leavening acid composition is between 83 to 93 percent of the weight prior to heating is provided.

Abstract: A novel leavening composition containing hemipotassium phosphate in combination with a carbonate factor. The hemipotassium phosphate is prepared by solution crystallization with removal of water.

Abstract: A composition of matter comprising a monocalcium phosphate leavening acid having a neutralizing value of between about 44 and about 63 wherein the neutralizing value is the amount by weight of sodium bicarbonate needed to neutralize 100 parts by weight of said monocalcium phosphate leavening acid.

Abstract: A composition of matter comprising a monocalcium phosphate leavening acid having a neutralizing value of between about 44 and about 63 wherein the neutralizing value is the amount by weight of sodium bicarbonate needed to neutralize 100 parts by weight of said monocalcium phosphate leavening acid.

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: An aqueous shelf-stable beverage product containing water, milk solids, and an acidic flavoring agent, and a two component stabilizing system of monoglycerides and up to 10% by weight diglycerides, carrageenin or pectin; disodium phosphate; and potassium hydroxide; the shelf-stable beverage product having a pH of about 6.3 to about 6.5.

Abstract: There is disclosed novel leavening systems, doughs and baked goods which employ stabilized x-ray amorphous calcium carbonate as the carbonate factor in combination with suitable leavening acids. Also disclosed are sodium-free leavening systems providing equivalent performance of previously known sodium containing leavening systems.

Abstract: A leavening composition for chemically leavening crackers is disclosed, which composition comprises ammonium bicarbonate, potassium carbonate and an edible acidic component.

Abstract: A culinary mix is provided for baking in a microwave oven wherein the amount of leavening agent is controlled to control the symmetry of the baked layer.

Abstract: The rate of reaction of alkali metal acid pyrophosphate leavening acids can be reduced significantly while still providing a leavening system which will proof by co-milling the alkali metal pyrophosphate with an oxide or hydroxide of an alkaline earth metal such as calcium or magnesium followed by heat treating to co-milled product. The combination of the co-milling and the heat treatment significantly reduces the rate of reaction of the alkali metal acid pyrophosphate leavening acid at room temperature.The reaction rate can also be lowered by blending calcium hydroxide with a premilled SAPP which was heat treated in the absence of additional moisture subsequent to milling and prior to calcium hydroxide addition and subsequently heat treating the composition.The leavening acid compositions of the invention find particular use inrefrigerated canned doughs.

Abstract: The rate of reaction of alkali metal acid pyrophosphate leavening acids can be stabilized significantly while still providing a leavening system which will proof by blending the alkali metal pyrophosphate with an oxide or hydroxide of magnesium.The leavening acid compositions of the invention find particular use in refrigerated canned doughs.

Abstract: A new leavening acid composition characterized by a slow reaction rate is provided comprising a heat treated potassium modified 1:3:8 sodium aluminum phosphate such that the L.O.I. (loss on ignition) ranges between about 11 and about 14 and such that the leavening acid has a neutralizing value above 90. The leavening action of the new leavening acid is slower than non-heat treated SALP. The compositions are useful in leavening baked goods and especially refrigerated canned biscuits, pancakes and cakes.

Abstract: A method of spray drying 1-3-8 sodium aluminum phosphate reaction mixtures by the steps:(A) forming an aqueous 1-3-8 SALP reaction mixture by reacting Na.sub.2 CO.sub.3,Al(OH).sub.3 and H.sub.3 PO.sub.4 in a Na:Al:PO.sub.4 atomic ratio of 1:3:8 at a water content between about 30% and about 48% and in the presence of an effective amount of a non-toxic, substantially, water soluble metal sulfate as a precipitation inhibitor;(B) adding sufficient water to (A) to form a sprayable solution, and(C) spray drying the solution of (B) and recovering the dried product.

Abstract: A method of producing a porous pelletized food product.A mixture of finely divided, particulate edible materials, including at least one material which acquires surface stickiness when moistened and a chemical leavening system is contacted with a spray of water and formed into pellets on a pelletizing disc. The moist pellets are contacted with a stream of hot air to effect reaction of the components of the leavening system with the release of carbon dioxide gas to provide the pellets with a porous cellular structure, and to dry the pellets. The resulting dried pellets have a crisp, crunchy, friable texture, and sufficient mechanical strength to permit the pellets to be compacted at a pressure of 500-750 psi without crumbling or disintegration of the pellets. If desired, the pellets may be coated with an edible fat having a relatively high melting point to produce porous, non-hydrating food pellets.

Abstract: The addition of calcium sulfate to an alkali metal aluminum phosphate slurry prior to drying provides an improved process which results in a cleaner reactor, easier drying and granulation, increased production rates, a decreased mill heat requirement and a product having an increased density which is less dusty allowing for easier handling, and substantially non-hygroscopic which avoids caking and blinding of classifier screens.

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.

Abstract: Alkali metal aluminum phosphate granules having a calcium rich outer surface are provided which are characterized by improved flow and dusting properties as well as lower hygroscopicity without a change in leavening acid performance. The product can be used as a leavening acid in moist doughs, and liquid batters, such as pancake batters and other premixed liquid batter. Longer storage life for liquid or dry products is possible.

Abstract: A potassium modified 1:3:8 sodium aluminum phosphate having improved flow characteristics and dust properties particularly suited for refrigerated baking applications.