With the development of European legislation (EC regulation 380/2012), the aluminium dosage in food additives is going to be restricted to a far extend, says Budenheim.
In particular, sodium aluminium phosphate (SALP), used as leavening acid in sponge wares and scones, will be affected by this regulatory change starting February 2014.
At Food Ingredients Europe 2013, the company launched LEVALL AS as an alternative to SALP, which provides a light, well aerated texture, high volume of the sponge ware and calcium.
This reportedly leads to deliciously moist, tender end products, and the desired typical cracks in scone applications while delivering mouthfeel without grittiness.
