Food leavening technologies are typically substances that create a foaming effect (i.e. evolution of gas bubbles) within a dough matrix. The action of the foaming agent allows baked goods to ‘rise’, creating a lightening, or softening, effect on the final product. Most bakery products use agents that create CO2 within the dough matrix. Other technologies and systems exist to incorporate air into a dough matrix.
Most bakery applications currently use a weak acid such as sodium acid pyrophosphate (SAPP), glucono delta-lactone (GDL), and sodium aluminum phosphate (SALP), that reacts with sodium bicarbonate (baking soda) to create a heat activated reaction that releases CO2 gas into the dough matrix. This system reacts at a rate less than 40% before baking, which is ideal for the intended application. Similar heat activated formulations that release harmless gases (eg, CO2, N2, O2) without altering food flavor profiles of the food are the targets of this RFP.
Recently, European and other markets have regulated the use of aluminum in foods. This presents a challenge for the food industry, as SALP has been an ideal agent for leavening bakery products because of its performance characteristics. The client sponsor for this RFP seeks ready to use products or collaborations to develop novel leavening mechanisms to replace the use of SALP in food grade applications. Foaming or blowing agents, technologies, or expertise from other industries, if adaptable to the food industry, are of significant interest for this RFP.
NineSigma’s client has considerable expertise in the formulation of stable leavening agents and offers to collaborate in the adaptation of novel external approaches into new products even if these do not currently meet all of the desired performance specifications.
Anticipated Project Phases or Project Plan
Phase 1 – Proof of concept
- Internal assessment of proposed approach (sample testing)
- Working with the RFP sponsor, develop or adapt existing know-how into stable formulations having desirable reaction profiles and use characteristics
Phase 2 – Commercial development
Criteria for Moving from Phase 1 to Phase 2:
Client will consider for advancement an approach that meets performance criteria with acceptable economics and pathway to commercialization.