Prepared Foodsí 2007 R&D Seminar-CHICAGO presentations helped refresh the knowledge of chemical leaveners for texture and volume, sodium acid sulfate to lower pH and extend shelflife, nutritive sweeteners to help weight management, enzymes to help tenderize meats and calcium phosphate in beverages.
Phosphate and yeast leavening agents are key ingredients in baked goods. Factors that determine the best ingredient for an application include product type, processing conditions and end user.
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