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Raising Agents
- Provide texture in baked goods
Chemical leavening agents/raising agents impact baked goods by their ability to CO2- formation in the baking process. Usually combinations of an alkaline carbon dioxide source and a weak acid are used in combination. They are used to provide aeration, elasticity, and consistency in dough during the dough preparation and baking processes. Depending on the individual temperatures and benching times during the dough preparation, different raising agents may be necessary to achieve the optimum volume of a product.
- E 341 Calcium phosphates Acidity regulators, Anti-caking agents, Bulking agents, Carriers, Flour treatment agents, Food acids, Micronutrients and related products, Raising Agents
- E 343 Magnesium phosphates Acidity regulators, Anti-caking agents, Carriers, Flour treatment agents, Food acids, Micronutrients and related products, Raising Agents
- E 450 Diphosphates Acidity regulators, Emulsifying salts, Food acids, Humectants, Raising Agents, Sequestrants, Stabilizers
- E 500 Sodium carbonates Acidity regulators, Anti-caking agents, Raising Agents, Stabilizers, Thickeners
- E 500 i Sodium carbonate Acidity regulators, Anti-caking agents, Raising Agents, Stabilizers, Thickeners
- E 500 ii Sodium hydrogen carbonate Acidity regulators, Anti-caking agents, Raising Agents, Stabilizers, Thickeners
- E 500 iii Sodium sesquicarbonate Acidity regulators, Anti-caking agents, Raising Agents, Stabilizers, Thickeners
- E 541 Sodium aluminium phosphate, acidic Raising Agents
- E 574 Gluconic acid Acidity regulators, Raising Agents
- E 575 Glucono-delta lactone Acidity regulators, Raising Agents, Sequestrants