Raising Agents

Calcium carbonate (E170)

Calcium carbonate (E170) is a naturally occurring mineral found in chalk and limestone and has a number of uses in foods: as a white colour, a source of carbon dioxide when used as a raising agent, an anti-caking agent, a source of calcium and a texturizing agent in chewing gum. It is a very readily available mineral that is inexpensive and can be used quantum satis in foods in the EU.

L(+) Tartaric acid (E334)

L(+) Tartaric acid (E334) is mostly produced as a by-product of grape juice fermentation but can also be chemically synthesised from malic acid. Tartaric acid is used to add a distinctive acid taste and as part of baking powder as a raising agent in baked goods.

Sodium phosphates (E339) and Potassium phosphates (E340)

Sodium phosphates (E339) and Potassium phosphates (E340) both include monometal phosphates (monosodium phosphate and monopotassium phosphate) which are used as acidulants in raising agents. They can be used in specific products in the EU with individual maxima.

Calcium phosphates (E341)

Calcium phosphates (E341) include Monocalcium phosphate, Dicalcium phosphate an Tricalcium phosphate. These are manufactured by the reaction of calcium hydroxide and phosphoric acid. Monocalcium phosphate is used as a raising agent when rapid reaction with sodium bicarbonate is required and is typically used in cakes. Mixtures with other phosphates have been developed which allow a slower reaction rate and a more even release of gas in raising the product. Dicalcium phosphate for example is used in products that have a baking time of more than 30 minutes where it provides last-minute expansion of the batter just before it sets.

Magnesium phosphates (E343)

Magnesium phosphates (E343) includes monomagnesium phosphate and dimagnesium phosphate. Thee phosphates are commercially prepared by reacting  magnesium oxide with phosphoric acid. They are used as acidulants in raising agents in dough where doughs need to be held for some time before baking. In the EU they are permitted in a range of products with individual limits for each.   

Di-phosphates (E450)

Di-phosphates (E450) include Disodium diphosphate (SAPP), Trisodium phosphate, Tetrasodium phosphate, Tetrapostassium phosphate, Tetrapotassium diphosphate and calcium dihydrogen diphosphate. Diphosphates are obtained from phosphate rock mined in Morroco, Israel, North America and Russia. These are used widely in the baking industry as raising agents as the acidic diphosphates react with sodium carbonate to release carbon dioxide. The most widely used are disodium diphosphate (SAPP) and the calcium diphosphates. At least five grades of SAPP are available commercially which all differ in their rate of reaction with sodium bicarbonate making them suitable in different conditions. Slower grades are used for large cakes and refrigerated doughs while the faster grades are used in doughnuts and small cakes. The use of SAPP as a raising agent can result in a distinctive aftertaste however, but can be minimised by controlling the acid to bicarbonate ratio. In the EU the diphosphates are allowed in specific products with individual limits in each case.

Sodium carbonates (E500)

Sodium carbonates (E500) include sodium carbonate, sodium bicarbonate and sodium sesquicarbonate. Sodium bicarbonate is made industrially from salt solution, carbon dioxide and ammonia  using the ammonia soda process. Sodium carbonate is then produced by heating sodium bicarbonate. Sodium sesquicarbonate is produced in the USA from sodium sesquicarbonate ore and is known as ‘trona’. Baking powder is a mixture of sodium bicarbonate and tartaric acid or one of the acid phosphates and this is used as a raising agent in both domestic and commercial food preparation. Upon exposure to water the ingredients react to release carbon dioxide and ‘raise’ the dough or batter. Carbonate can be used quantum satis in the EU.

Potassium carbonates (E501)

Potassium carbonates (E501) includes potassium carbonate and potassium hydrogen carbonate (potassium bicarbonate). These are raising agents used to produce carbon dioxide by mixing with acid and is used if there is a need to restrict the amount of sodium in a product or to enhance the potassium content. If used in excess potassium bicarbonate can leave a soapy taste and more is needed for a reaction than when sodium bicarbonate is used. These have quantum satis status in the EU. This is most likely to be used in low-sodium crackers, biscuits and energy bars.

Ammonium carbonates (E503)

Ammonium carbonates (E503) includes Ammonium carbonate and Ammonium hydrogen carbonate (ammonium bicarbonate) and these are frequently used as mixtures in baking to generate carbon dioxide by the action of heat or acid. They break up on heating to only 60C and are only used in thin products such as biscuits with a low moisture content. It can be used quantum satis within the EU.

Magnesium carbonates (E504)

Magnesium carbonates (E504) includes Magnesium carbonate and Magnesium hydrogen carbonate (Magnesium bicarbonate). Magnesium carbonate is made from dolomite a naturally occurring mineral and is used as a source of carbon dioxide by the action of heat or acid. It is also used as a source of magnesium in fortified products and as a free-flow agent in salt. Magnesium carbonate is inexpensive and is permitted quantum satis in the EU.

Potassium sulphate (E515)

Potassium sulphate (E515) includes Potassium hydrogen sulphate (potassium bisulphate) and is made by partial or complete neutralisation of sulphuric acid by potassium hydroxide. It is used as an acidic material in raising agents and as a replacement for sodium sulphate if reduced sodium is required. It is permitted quantum satis in the EU.

Sodium aluminium phosphate (E541)

Sodium aluminium phosphate (E541) is an acidic product with a long history of use as a raising agent alongside sodium bicarbonate or monocalcium phosphate.It has a bland flavour and provides uniform texture in baking due to the slow release of carbon dioxide, particularly when the dough is refrigerated before baking. IN the EU sodium aluminium phosphate is permitted in scones and sponges only to a maximum of 1g/kg.

Glucano-ձ- lactone – GdL (E575)

Glucano-ձ- lactone – GdL (E575) is an ester of gluconic acid and is used in bakery as a chemical raising agent when a slow release of carbon dioxide is required. It is less sharply acid than some raising agents and has no bitter or soapy aftertaste. In the EU it can be used quantum satis.