Sodium-free Leavening Agent Affirmed for Sodium Reduction in Tortillas
The study, which was commissioned by Innophos, compared Cal-Rise and Cal-Rise blends with alternative leavening agents commonly used in tortilla applications.
6/8/2011 -- Comprehensive trials carried out at the University of Nebraska have shown that Cal-Rise, the sodium-free leavening agent from Innophos, provides the best textural, taste and nutritional results in reduced sodium tortilla applications. The study evaluated the performance of various sodium-free and low sodium leavenings compared to their traditional SAPP- and SAS-based counterparts and found that Cal-Rise offered the optimal performance in terms of dough characteristics, finished product taste and texture, and sodium content. It also offered increased calcium content, an additional attractive proposition for bakers looking to tap into the healthy eating trend.
The study, which was commissioned by Innophos, compared Cal-Rise and Cal-Rise blends with alternative leavening agents commonly used in tortilla applications. It found that dough pliability, softness and smoothness were identical to SAS and SAPP-based leavenings. Finished product height, flexibility and rollability were also very similar among all the samples, although Cal-Rise actually improved rollability in whole grain tortillas at 30 days.
As well as texture, the trials also investigated the sensory properties of tortillas containing Cal-Rise and other leavening agents. They found that odour, texture and appearance in the Cal-Rise formulations were very similar to the products containing SAPP and MCP. In most respects, flavour results were also very comparable across the various samples, although Cal-Rise demonstrated the lowest level of perceived aftertaste.
Unsurprisingly, the most striking differences between the different formulations were in their nutritional content. Formulating with Cal-Rise achieved a dramatic reduction in sodium levels: used as a 1:1 replacement for traditional leavening systems, it enabled a 15-25% cut in sodium content while simultaneously boosting calcium content.
John Brodie, technical service manager, at Innophos, commented: “These new study results underscore Cal-Rise’s position as the leavening agent of choice for bakers looking to develop and commercialise healthier products which stand out from their competitors and capitalise on the long-running healthy eating trend. It can be difficult to reduce sodium levels without affecting product flavour and texture, but these latest findings show that Cal-Rise can do exactly that. When used as a one-to-one replacement for SAPP 28, both sodium content and aftertaste are reduced while calcium content is increased. Switching from traditional leavening agents to Cal-Rise is very simple and offers outstanding improvements in nutritional value while maintaining optimal consumer appeal.”
