Sodium reduction is one of key health trends in baking. Sodium contribution in bakery products is mainly related to “hidden” sources: phosphates and sodium bicarbonate.
Jungbunzlauer is presenting a new generation of healthy baking powder based on micro-encapsulated glucono-delta-lactone (eGdL) combined with sodium bicarbonate or a special type of potassium bicarbonate. In the latter case a sodium reduction of 50-80% in the final product is possible.
Microencapsulated GdL and potassium bicarbonate shows equal performance in terms of stability in premixes, rate of reaction, baking quality and taste as shown in the study.
