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From – – 04.06.2021By Charlotte Atchley

Sodium-containing chemical leavening systems may be easy to use and affordable. But replacing them with their non-sodium counterparts doesn’t have to be difficult as long as formulators know what road signs they are looking for. The desired characteristics of the finished product are first and foremost.

“Each baked good is a masterpiece of its own with a particular formula and set of ingredients that work together to create every delicious aspect of the baked good,” said Yanling Yin, PhD, director of RD&A, ingredient solutions, Corbion. “For example, you would likely choose different ingredients and leavening systems for a flat-top muffin versus a dome-topped muffin. Depending on the process and when the leavening occurs, you could see two very different outcomes.”