Innophos launches non-alumium phosphate for industrial bakers seeking to clean up labels
SALP is leavening acid that reacts with heat to allow baked goods to rise. Baking powders for home use don't typically contain aluminum as they contain levelling ingredients that usually react to moisture rather than heat. However, it’s commonly found in an industrial environment for flour mixes, frozen doughs, sponge cakes, scones and so forth, as it:
- Reacts slowly even at high temperatures, a plus when slow release of leavening gases or long bench times are required.
- Has a bland taste.
- Increases dough tolerance to ingredients and flour variability.
- Improves tenderness and moistness of baked products.
- Improves cake volume.
The US Food and Drug Administration (FDA) recognises SALP as a GRAS ingredient that is generally recognised as safe for human consumption, while the European Union has authorised it as a food additive (E 541), limited to scones and sponge cakes with a jam filling.
Growing market for clean
The growing preference for ingredients perceived as ‘clean’ is a global phenomenon, and savvy consumers know what clean label is when they see it.
Euromonitor International projected worldwide sales of clean label ingredients like natural colours and flavours, starch and sweeteners, fruit and vegetable ingredients, and flours, among others, will reach $64.1bn by 2026.
Savvy consumers know what clean label is when they see it. In fact, the International Food Information Council’s consumer perspective on food ingredients found 63% of Americans say a product’s ingredients impacts the buying decision, while 64% typically sway towards foods made with clean labels.
To capitalise on this trend, Innophos has developed a non-aluminum based alternative to traditional sodium aluminum phosphate.
While marketed as a non-aluminum based alternative, Levair Select may contain naturally occurring traces of aluminum.
According to the US chemicals company, Levair Select provides bakers with a calcium-based product to meet the preferences of consumers and retailers seeking cleaner labels.
“We are excited to bring these new technology-based solutions to the bakery industry that build upon our well-known Levair brand and Innophos’ many years of baking experience,” said Sherry Duff, senior VP of Marketing and Technology, Innophos.
“Our recent additions to the Levair family of baking solutions demonstrate our commitment to solving the bakery industry’s biggest challenges.”
In addition to the new ingredient, the Levair product includes:
- Levair Classic SALP – Provides slow, consistent heat-reactive leavening.
- Levair ESL – Reduces stales by extending shelf life while maintaining volume and texture with less chemical preservatives.
- Levair Stablize – Reduces waste while improving batter stability.
- Levair Fortify – Improves volume and texture in high-protein baking.
Innophos is a leading producer of specialty ingredient solutions, leveraging its expertise in the science and technology of formulating phosphate, mineral, enzyme and botanical-based ingredients to help customers create nutritious and affordable products.
Headquartered in Cranbury, New Jersey, Innophos has manufacturing operations across the US, Canada, Mexico and China.
