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Encapsulated Sodium Bicarbonate in the Bakery Industry

Posted by Walt Zackowitz on Aug 3, 2016

Encapsulated Sodium Bicarbonate

The bakery industry has long utilized encapsulation technology with the encapsulation of sodium bicarbonate to control chemical leavening.  Acid + Base reactions create gas bubbles (CO2) that can be entrapped within gluten structures. Consistent timing for the chemical leavening to form CO2 requires the use of fluid-bed encapsulation.  Here the active ingredient repeatedly passes through a mist of droplets to create multiple layers of coating that provides a consistent performance barrier to both moisture and physical stress. 

The clean label trend is a major influence in bakery.  Choice of ingredients remains prominent in all food and beverage sectors.  Many of the original coatings were formulated utilizing Partially Hydrogenated Oils (phos) that provided an element of flexibility to otherwise brittle hydrogenated vegetable oils (when chilled).  Today’s processing controls allow for the creation of more and thinner layers which have reduced the need for “modifiers” such as phos, so in some cases, zero trans-fat hydrogenated oils can be used on their own, or liquid oils can be used to extend performance. IFP has a line of ingredients used in the bakery industry including encapsulated sodium bicarbonate and a range of mold inhibitors including fumaric acid, sorbic acid, sodium diacetate and vinegar powder.

Clean label is also influencing the choice of active ingredients: mold inhibitors, chemical leaveners, and all ingredients are being scrutinized by consumers for their perception of safety, good-for you, or otherwise something that they are willing to pay a premium to have or avoid.


In application, frozen and refrigerated doughs have utilized encapsulated sodium bicarbonate and/or encapsulated leavening acids to control chemical leavening.  Release is achieved when bake temperatures reach a temperature to melt the vegetable oil coatings.  It is critical that release be accomplished before availability of water is driven off and not available to create the chemical leavening of the dough achieving a consistent and targeted rise. 

IFP provides the baking industry with cost-effective chemical leavening and mold inhibitors that continue to be updated in their formulations to keep ahead of consumer preferences for ingredient statements, shelf-life performance, convenience, and ease-of-use, as well as innovation and indulgence.  

 

 

 

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