Inventions on keeping properties and non‐reactive ingredients in chemical leavening

Abstract

SummaryBakery foods may be leavened by gas originating from the reaction of specific ingredients in chemical leavening or so‐called baking powder. The latter contains alkaline‐ and acid‐reacting compounds that are activated when water is added to make the dough. Care should be taken to prevent premature cross‐reaction of active ingredients. The aim of this study was to review keeping properties and non‐reactive ingredients in chemical leavening. Information was mainly found in 160 patents, not in the scientific literature. Inventors proposed neutral fillers, anticaking agents and household packaging to control moisture absorption in powders. Chemical leavening carried dough processing aids, nutrients and flavour improvers. Miscellaneous coating materials were introduced to delay gas production in dough refrigerated over prolonged periods. Neutral fillers like corn starch and, more recently, coatings for leavening acids were the most popular solutions for extending the shelf‐life of chemical leavening.