New leavening acid Dimagnesium phosphate

The common leavings are Monocalcium phosphate, dicalcium phosphate, sodium acid pyrophosphate, with the deepening of the people`s understanding, the food is desalinized sodium and calcium salt becomes the protagonist. But today we will pay more attention to Dimagnesium phosphate, a new leavening acid.

Di Magnesium phosphate is a new leavening acid that is slow-acting and is activated by heat (40 °C). It has a clean flavor profile, provides a uniform cell structure, and imparts moistness to baked product crumbs. It is particularly useful in frozen and fresh baked cakes, muffins, biscuits, and pizza crusts.

It has been discovered that the mixture of dimagnesium phosphates, when employed as the acid factor in a leavening system, provides leavening action with commonly available carbonate factors such as sodium, potassium or ammonium bicarbonate. Upon baking the release of carbon dioxide in adequate amounts provides timely leavening.

Di magnesium phosphate trihydrate E343

FCC grade

Formula: MgHPO4.3H2O

CAS Number: 7757-86-0

EINECS: 231-823-5

Hs code: 2835399000

Suqian Runmag Biological Nutritions Co., Ltd.

Caoji Town Suyu Suqian City Jiangsu China

www.runmagchemical.com

Tel:86-527-88888009

Email: sales@runmagchemical.com