In the baking industry, phosphates are used to promote the release of CO2 as well as functioning as buffering agents and pH regulators. Phosphates support colour development and improve the elasticity and viscosity of doughs and batters.
We offer a comprehensive range of food grade SAPPs (Sodium Acid Pyrophosphates) with different rates of reaction (RoR), all of which comply with current EU regulations. Our SAPPs include Puron® SR and Puron® AG, which are registered trademarks of Fosfa a.s. Sodium Aluminium Phosphate (SALP) is also available.
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Tartaric Acid and Cream of Tartar are used in the baking industry as leavening agents.
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For more information, specifications, MSDS sheets or supplier quality documentation, please Contact us or send us your Enquiry.