AU2016102164A4 - Leavening agents - Google Patents

Abstract

Leavening Agents: 5 The present invention provides a leavening agent comprising coated particles of a leavening base, wherein the coated particles comprise particles of the leavening base coated with a hydrophobic material having a melting point of from 30 OC to 130 0C. The present invention further provides a method for preparing the leavening agent and its use in the preparation of food products. [Fig. 2] 7 - - _ > 3 0.1 1 10 100 1000 10000 Particle Size (pm) Sodium Bicarbonate Fig. 1 30 +- - -, - -- - --- , ----- Positive Positive SBO5 '70%o SBO10 '70% Control Control '700% Fig. 2

Description

1

Leavening Agents

Field of the Invention

The present invention relates to leavening agents, methods for their preparation, and their use in the preparation of food products.

Background of the Invention

Leavening agents, also known as ‘raising agents’, are used in a variety of foodstuffs. Their function is to generate gas (typically carbon dioxide) within the food matrix and to thereby cause the foodstuff to become aerated. This aeration causes the foodstuff (typically a dough or batter) to rise. This provides rise and lightness to baked goods such as bread, cakes, pancakes, pastries and cookies. It also results in crisper fried coatings such as batters.

Chemical leavening agents typically comprise a leavening base, which is a base that releases gas when exposed to acid and/or heat. The most common leavening bases are bicarbonates, particularly alkali metal bicarbonates and ammonium bicarbonate. The most common leavening base of all is sodium bicarbonate (NaHC03), also known as baking soda or bicarbonate of soda.

The amount of leavening agent that is required for any given application depends on its leavening efficiency, i.e. the efficiency with which it is able to generate gas within the food matrix at the appropriate stage of the preparation and cooking process. The more efficient the leavening agent, the less of it will be required to achieve the desired effect.

Reducing the amount of leavening agent in foodstuffs may be desirable for a number of reasons. For example, in the case of leavening agents containing sodium (for example as sodium bicarbonate), reducing the amount of leavening agent in a foodstuff can make an important contribution to reducing dietary intake of sodium. This is desirable, since excess dietary intake of sodium is linked to high blood pressure and associated medical conditions. Another reason to reduce the amount of leavening agent in foodstuffs is that the presence of larger amounts of leavening agent can result in an undesirable background taste in the finished foodstuff. 2

In view of the above, the present invention is concerned with improving the leavening efficiency of leavening agents comprising a leavening base.

Summary of the Invention

According to a first aspect, the present invention provides a leavening agent comprising coated particles of a leavening base, wherein the coated particles comprise particles of the leavening base coated with a hydrophobic material having a melting point of from 30 °C to 130 °C.

According to a further aspect, the present invention provides a method for preparing the leavening agent according to the first aspect, the method comprising: i) Mixing the particles of the leavening base and the hydrophobic material to provide a mixture; ii) Heating the mixture with agitation at a temperature that is above the melting point of the hydrophobic material to provide coated particles of the leavening base; and iii) Cooling the coated particles of the leavening base.

According to a further aspect, the present invention provides the use of a leavening agent according to the first aspect in the preparation of a food product.

According to a further aspect, the present invention provides self-raising flour comprising a leavening agent according to the first aspect.

Preferred features of each aspect of the present invention are set out in the dependent claims of the appended claim set.

Brief Description of the Drawings

Figure 1 shows the particle size distribution of a standard grade, commercially available sodium bicarbonate. 3

Figure 2 shows the results of a cake batter test comparing standard sodium bicarbonate to leavening agents of the present invention.

Detailed Description

The present invention is based on the finding that the leavening efficiency of a leavening agent comprising a leavening base can be improved by coating particles of the leavening base with a hydrophobic material having a melting point of from 30 °C to 130 °C. Thus, according to a first aspect, the present invention provides a leavening agent comprising coated particles of a leavening base, wherein the coated particles comprise particles of the leavening base coated with a hydrophobic material having a melting point of from 30 °C to 130 °C.

The term “leavening agent” as used herein refers to an agent that is able to generate gas, typically carbon dioxide, within the food matrix of a foodstuff. The generation of gas may take place by reaction of different components of the leavening agent with one another (e.g. in the presence of moisture and/or heat) and/or by reaction of the leavening agent with one or more other ingredients in the foodstuff (for example, acidic ingredients).

The term “leavening base” as used herein refers to a substance that is able to react with an acidic substance (e.g. in the presence of moisture and/or heat) to generate a leavening gas, typically carbon dioxide.

The leavening base of the present invention is preferably a bicarbonate, i.e. a compound including bicarbonate ions (HC03). A number of bicarbonates are in widespread use as leavening bases, and any of these may be contemplated for use in the present invention. Alkali metal bicarbonates, ammonium bicarbonate, and mixtures of these are preferred. As alkali metal bicarbonates, sodium bicarbonate and potassium bicarbonate are preferred, and sodium bicarbonate is most preferred. Sodium bicarbonate is the most commonly used leavening base in the art, and is also known as bicarbonate of soda or baking soda. According to a preferred embodiment of the present invention, the leavening base is sodium bicarbonate.

Leavening bases such as sodium bicarbonate are typically supplied as powders. The particle size distribution of a typical, commercially available sodium bicarbonate is shown in Figure 1. In this sample, around 25% by volume of the particles have a 4 particle size less than 40 pm, around 60% by volume of the particles have a particle size of from 40 pm to 110 pm, and around 15% by volume of the particles have a particle size of greater than 110 pm.

When used as a leavening agent, it has been found that smaller particles of a leavening base have a tendency to dissolve too quickly and/or react with the acidic substance(s) too quickly. This premature generation of leavening gas is undesirable, since this gas tends to escape rather than being trapped within the food matrix as desired. This effect reduces the overall leavening efficiency of the leavening agent, and means that a greater amount of leavening agent has to be added in order to compensate.

According to the present invention, coated particles of a leavening base are provided, wherein the coated particles comprise particles of the leavening base coated with a hydrophobic material having a melting point of from 30 °C to 130 °C.

Without wishing to be bound by theory, it is believed that the hydrophobic coating of the present invention protects the particles of the leavening base and limits or prevents early dissolution and consequent premature generation and loss of leavening gas, for example while a dough, batter or the like is being mixed at ambient temperature. The particles of the leavening base are then quickly released when the temperature is increased, for example during cooking. The released particles of the leavening base are then able to react with the acidic substance(s) to generate leavening gas in an optimized manner.

The present invention results in a surprising increase in leavening efficiency when the particles of the leavening base are provided in the form of a standard, commercially available leavening base powder. A typical particle size distribution of such a standard, commercially available leavening base powder has been described above. From the point of view of cost and convenience, it will often be preferable to use a standard, commercially available leavening base powder in the present invention “as is”.

Although standard, commercially available leavening base powders can be used directly in the present invention with excellent results, it has been found that even greater improvement in leavening efficiency can be achieved if smaller particle size fractions of leavening base particles are used. Without wishing to be bound by theory, 5 it is believed that such smaller particle size fractions are able to react more quickly and completely when they are released from the hydrophobic coating.

According to an embodiment of the present invention, at least 80% by volume of the particles of the leavening base have a particle size of 110 pm or less. For example, at least 80%, 81%, 82%, 83%, 84%, 85%, 86%, 87%, 88%, 89%, 90%, 91%, 92%, 93%, 94%, 95%, 96%, 97%, 98%, 99% or 100% by volume of the particles of the leavening base have a particle size of 110 pm or less. According to an embodiment, substantially all of the particles of the leavening base have a particle size of 110 pm or less.

According to another embodiment of the present invention, at least 80% by volume of the particles of the leavening base have a particle size of 90 pm or less. For example, at least 80%, 81%, 82%, 83%, 84%, 85%, 86%, 87%, 88%, 89%, 90%, 91%, 92%, 93%, 94%, 95%, 96%, 97%, 98%, 99% or 100% by volume of the particles of the leavening base have a particle size of 90 pm or less. According to an embodiment, substantially all of the particles of the leavening base have a particle size of 90 pm or less.

According to another embodiment of the present invention, at least 80% by volume of the particles of the leavening base have a particle size of 75 pm or less. For example, at least 80%, 81%, 82%, 83%, 84%, 85%, 86%, 87%, 88%, 89%, 90%, 91%, 92%, 93%, 94%, 95%, 96%, 97%, 98%, 99% or 100% by volume of the particles of the leavening base have a particle size of 75 pm or less. According to an embodiment, substantially all of the particles of the leavening base have a particle size of 75 pm or less.

According to another embodiment of the present invention, at least 80% by volume of the particles of the leavening base have a particle size of 55 pm or less. For example, at least 80%, 81%, 82%, 83%, 84%, 85%, 86%, 87%, 88%, 89%, 90%, 91%, 92%, 93%, 94%, 95%, 96%, 97%, 98%, 99% or 100% by volume of the particles of the leavening base have a particle size of 55 pm or less. According to an embodiment, substantially all of the particles of the leavening base have a particle size of 55 pm or less.

According to another embodiment of the present invention, at least 80% by volume of the particles of the leavening base have a particle size of 40 pm or less. For example, at least 80%, 81%, 82%, 83%, 84%, 85%, 86%, 87%, 88%, 89%, 90%, 91%, 92%, 6 93%, 94%, 95%, 96%, 97%, 98%, 99% or 100% by volume of the particles of the leavening base have a particle size of 40 pm or less. According to an embodiment, substantially all of the particles of the leavening base have a particle size of 40 pm or less.

As used herein, the term “particle size” refers to the average size measured by a Laser Diffraction Particle Size Analyzer (LS 13 320, Beckman Coulter): A cylinder containing an approximately 25 ml sample was put into a Tornado DPS (Dry Powder System) module; the door of the module was closed and the sample was run with pre-selected SOP (Safety Operature Procedure); after several minutes, results appeared on screen, and described the average particle size and particle size distribution.

The hydrophobic material according the present invention has a melting point of from 30 °C to 130 °C. As such, it is a solid at room temperature.

According to an embodiment, the hydrophobic material has a melting point of from 40 °C to 90 °C. For example, the hydrophobic material may have a melting point of 40 °C, 45 °C, 50 °C, 55 °C, 60 °C, 65 °C, 70 °C, 75 °C, 80 °C, 85 °C or 90 °C, as well as all intermediate values. According to an embodiment, the hydrophobic material has a melting point of from 50 °C to 70 °C. For example, the hydrophobic material may have a melting point of 50 °C, 51 °C, 52 °C, 53 °C, 54 °C, 55 °C, 56 °C, 57 °C, 58 °C, 59 °C, 60 °C, 61 °C, 62 °C, 63 °C, 64 °C, 65 °C, 66 °C, 67 °C, 68 °C, 69 °C or 70 °C, as well as all intermediate values. According to some embodiments, the hydrophobic material has a melting point of from 55 °C to 65 °C. A wide range of hydrophobic materials may be contemplated for use in the present invention. Suitable materials for use as the hydrophobic material include one or more selected from the group consisting of fats, hardened oils and waxes. Other food-acceptable hydrophobic materials (including lipids and synthetic materials) having a melting point of from 30 °C to 130 °C may also be contemplated for use in the present invention.

As fats for use in the present invention, both plant and animal fats may be contemplated, as may synthetic fats. Plant fats are generally preferred over animal fats, primarily in view of suitability for vegetarian diets. 7

Animal fats for use in the present invention may be derived from any suitable animal source and include tallow (including beef tallow and mutton tallow), suet, lard and butterfat.

Plant fats for use in the present invention may be derived from any suitable plant source, including soybean, palm kernel, cottonseed, canola (rapeseed), sunflower, corn (maize), groundnut (peanut), nuts, coconut, cocoa, olive and the like. Other suitable plant sources known to those skilled in the art may also be contemplated. A particular type of fat that may be contemplated for use in the present invention is hardened oils. Hardened oils are oils that have been treated such that they are solid at room temperature and pressure (25 °C, atmospheric pressure). Typically, the treatment includes hydrogenation.

Any of the animal or plant sources mentioned above may be contemplated as the source of a hardened oil for use in the present invention. Hardened soybean oil and hardened palm kernel oil are examples of preferred hardened oils for use in the present invention.

Waxes for use in the present invention include beeswax and carnauba wax, as well as any other suitable waxes known to those skilled in the art.

According to an embodiment of the present invention, the hydrophobic material comprises stearin and/or palmitin. According to an embodiment, the hydrophobic material comprises palm kernel stearin. A commercially available hydrophobic material suitable for use in the present invention is 27 Stearine ®, available in the United States from IOI Loders Croklaan. 27 Stearine ® is a hydrogenated palm oil having a melting point of around 60 °C.

The amount of hydrophobic material present in the leavening agent of the present invention is typically 15% by weight or less relative to the total weight of the coated particles. For example, the amount of hydrophobic material present in the leavening agent of the present invention may be 15%, 14%, 13%, 12%, 11%, 10%, 9% or 8% by weight or less relative to the total weight of the coated particles.

In an embodiment, the hydrophobic material is present in the leavening agent in an amount of from 1% by weight to 15% by weight relative to the total weight of the coated particles. For example, the hydrophobic material is present in the leavening agent in 8 an amount of 1%, 2%, 3%, 4%, 5%, 6%, 7%, 8%, 9%, 10%, 11%, 12%, 13%, 14% or 15% by weight relative to the total weight of the coated particles, as well as all intermediate values.

In an embodiment, the hydrophobic material is present in the leavening agent in an amount of from 2% by weight to 8% by weight relative to the total weight of the coated particles. For example, the hydrophobic material is present in the leavening agent in an amount of 2%, 2.5%, 3%, 3.5%, 4%, 4.5%, 5%, 5.5%, 6%, 6.5%, 7%, 7.5% or 8% by weight relative to the total weight of the coated particles, as well as all intermediate values.

As will be appreciated by those skilled in the art, all of the variables discussed above may be adjusted in order to optimize the leavening agent of the present invention for any particular end-use application. Thus, for example, variables that can be adjusted include the type of leavening base, the particle size of the particles of the leavening base, the type of hydrophobic material and the amount of hydrophobic material.

The leavening agent of the present invention comprises a leavening base. As has already been discussed above, a leavening base generates leavening gas (typically carbon dioxide) when it is exposed to an acidic substance. The acidic substance may be a component of the leavening agent or may be otherwise present in the foodstuff to which the leavening agent is added.

In the case where the acidic substance is present as a component of the leavening agent, the leavening agent comprises one or more leavening acids. Such leavening agents are generally known in the art as baking powders.

Any leavening acid known in the art may be contemplated for use in the present invention. Suitable leavening acids for use in the present invention include acid salts. Thus, according to an embodiment, the leavening agent comprises one or more acid salts. According to an embodiment, the one or more acid salts are selected from the group consisting of cream of tartar (potassium bitartrate), monocalcium phosphate (MCP), sodium aluminium sulfate, sodium aluminium phosphate (SALP), sodium acid pyrophosphate (SAPP) and mixtures thereof.

It is common in the art to distinguish between fast-acting/low temperature leavening acids and slow-acting/high temperature leavening acids. Fast-acting/low temperature leavening acids are able to react with a leavening base at lower temperatures and 9 include cream of tartar and monocalcium phosphate. Slow-acting/high temperature leavening acids react with a leavening base at elevated temperatures, and include sodium aluminium sulfate, sodium aluminium phosphate and sodium acid pyrophosphate.

Leavening agents comprising a leavening base and one type of leavening acid are known as “single-acting”, while leavening agents comprising a leavening base and a mixture of fast-acting/low temperature and slow-acting/high temperature leavening acids are known as “double-acting”. Both single-acting and double-acting leavening agents are contemplated in the context of the present invention, i.e. the leavening agent of the present invention may comprise one type of leavening acid or it may comprise a mixture of fast-acting/low temperature and slow-acting/high temperature leavening acids.

According to some embodiments, the leavening agent of the present invention comprises uncoated particles of a leavening base. The uncoated particles may be particles of the same type of leavening base as is present in the coated particles, particles of a different type of leavening base, or mixtures thereof. The presence of an amount of uncoated particles of a leavening base may be desirable in certain circumstances, for example where some early generation of leavening gas is desirable (for example by reaction of a leavening base with a fast-acting/low temperature leavening acid and/or with an acidic substance otherwise present).

Where the leavening agent of the present invention comprises uncoated particles of a leavening base, the ratio by volume of coated particles of a leavening base to uncoated particles of a leavening base in the leavening agent is preferably 1:1 or greater, more preferably 2:1 or greater, 3:1 or greater, 4:1 or greater or 5:1 or greater.

In some embodiments, the leavening agent comprises substantially no uncoated leavening base.

Leavening agents known in the art often include a starch component to add bulk and to improve stability and consistency. The leavening agent of the present invention may include such a starch component. According to an embodiment, the starch component is selected from the group consisting of cornstarch, potato starch, rice starch and mixtures thereof. 10

It is known in the art to provide pre-mixed products comprising a leavening agent, primarily for the convenience of home cooks. The most notable example is self-raising flour, which comprises flour (typically wheat flour) pre-mixed with a leavening agent. Other examples include pre-made baking mixes for use in preparing sweet or savory bakery products such as breads, cakes, pancakes, pastries and cookies. These premade baking mixes typically comprise a mixture of the dry ingredients (dry mixes), and are intended to be combined with the wet ingredients immediately prior to baking. However, wet mixes may also be contemplated, and include prepared doughs or batters that are ready for use. The leavening agent of the present invention may be expected to provide particular advantages in the case of such wet mixes, since the hydrophobic coating will limit or prevent premature reaction of the leavening base.

The present invention includes self-raising flour comprising the leavening agent of the present invention, as well as pre-made baking mixes comprising the leavening agent of the present invention (including, but not limited to, dry mixes including pre-made bread mixes, pre-made cake mixes, pre-made pancake mixes, pre-made pastry mixes and pre-made cookie mixes and wet mixes including prepared doughs or batters). A further aspect of the present invention provides a method for preparing a leavening agent according to the present invention. The method comprises: i) Mixing the particles of the leavening base and the hydrophobic material to provide a mixture; ii) Heating the mixture with agitation at a temperature that is above the melting point of the hydrophobic material to provide coated particles of the leavening base; and iii) Cooling the coated particles of the leavening base.

The mixing can be carried out in simple dry blending equipment, and any suitable tumbler, low shear mixer or the like known to those skilled in the art can be used. The simplicity of the mixing step is an advantage of the present invention.

The heating may be carried out in any suitable apparatus known to those skilled in the art. Suitable apparatus are those that provide simultaneous heating and agitation and facilitate coating of the particles of the leavening base with the hydrophobic material. An example of a suitable apparatus for use on a laboratory scale is a cylinder reactor in a roller oven (such as available from Littleford Day Inc.). On an industrial scale, a wide 11 range of industrial mixers having heating capability may be used (such as available from Summerlot Engineered Products, Inc.).

The heating is carried out at a temperature that is above the melting point of the hydrophobic material. According to an embodiment, the heating is carried out at a temperature that is from 15 °C to 55 °C above the melting point of the hydrophobic material. For example, the heating may be carried out at a temperature that is from 25 °C to 45 °C above the melting point of the hydrophobic material, for example at a temperature that is 25 °C, 26 °C, 27 °C, 28 °C, 29 °C, 30 °C, 31 °C, 32 °C, 33 °C, 34 °C, 35 °C, 36 °C, 37 °C, 38 °C, 39 °C, 40 °C, 41 °C, 42 °C, 43 °C, 44 °C or 45 °C above the melting point of the hydrophobic material, or any intermediate value. Thus, by way of example, for a hydrophobic material having a melting point of about 60 °C, the heating may be carried out at a temperature of from 75 °C to 115 °C, for example from 85 °C to 105 °C.

The period of heating required to coat the particles of the leavening base may vary according to a number of factors including the type of hydrophobic material used, the temperature and the type of apparatus used. The skilled person will be able to select a suitable heating time. In general terms, a heating time of from 25 minutes to 70 minutes, for example from 35 minutes to 60 minutes will often be appropriate.

The heating step is very simple and particle characteristics can be controlled very easily. This is because the hydrophobic material automatically spreads itself uniformly on the surface of the leavening base (i.e. a hydrophilic material). The simplicity of the method and the ease with which particle characteristics can be controlled is an advantage of the present invention.

It is a further advantage of the method of the present invention that it is a dry process that does not require any water or organic solvent. The method is therefore both economical and environmentally friendly.

Where the leavening agent comprises components additional to the coated particles of a leavening base, the method of the present invention comprises mixing the coated particles of the leavening base with such further components after cooling. Further components that may be contemplated have already been described and include leavening acids, starch components and mixtures of these. 2016102164 22 Dec 2016 12 A further aspect of the present invention provides the use of the leavening agent of the present invention in the preparation of a food product. Examples of the food product include breads, cakes, pancakes, pastries and cookies.

Examples: 5

The invention will now be further described and illustrated by means of the following examples, it being understood that these are intended to explain the invention, and in no way to limit its scope. 10 Example 1: Preparation of coated particles of a leavening base: 15 g of solid fat (27 Stearine ®) was mixed with 485 g of sodium bicarbonate. The uniform mixture was introduced into a cylinder reactor and the cylinder reactor was tightly capped. 15 A roller oven was preheated to 95 °C without turning on the roller. The cylinder reactors were then placed in the roller oven and the roller was switched on. Heating was then continued for 45-50 minutes.

At the end of the heating time, the product was discharged onto a cool stainless steel 20 plate and was allowed to cool down in a hood.

Example 2: Cake batter test:

Leavening agents were tested in a cake batter by comparing the final volume after 25 baking. The cake batter formulation was as shown in Table 1:

Table 1:

Ingredient Volume Weight Flour 1 cup (240 mL) 125 g Sugar 1 cup (240 mL) 225 g Leavening agent 1.5 teaspoons* 7.5 g Water 225 mL 225 g * this is the standard amount; the proportion of the standard amount actually used is indicated in Table 2 for each sample 2016102164 22 Dec 2016 13 A standard, commercially available sodium bicarbonate was used as the leavening base. The particle size distribution of such a standard sodium bicarbonate is shown in Figure 1. Leavening agent samples were prepared as shown in Table 2: 5 Table 2:

Sample [NaHCOs] %wt 27 Stearine ® %wt Amount used as % of standard amount Positive Control 100 0 100 Positive Control 70% 100 0 70 SB05 70% 95 5 70 SBO10 70% 90 10 70

The cake batter test was carried out as described below.

All of the ingredients described in the Table 1 excluding the leavening agent were weighed into a bag as a dough. The leavening agent to be evaluated was then 10 introduced into the dough and thoroughly dispersed. The dough sample was then introduced into a graduated cylinder and baked at 160 °C for 40 minutes.

After cooling, the performance of the sample was evaluated by comparing the height of the sample to that of the control sample. The results are given below in Table 3 and Figure 2: 15 Table 3:

Sample Ending Volume (cm3) Delta (cm3) Positive Control 55 31 Positive Control 70% 45 21 SB05 70% 64 39 SBO10 70% 58 34

The leavening efficiency of the samples according to the invention (SB05 and SBO10) was significantly greater than that of the control samples, demonstrating that the present invention makes it possible to significantly reduce the amount of leavening 20 base required for a given volume increase. 2016102164 22 Dec 2016 14

Example 3: Savory Soda Biscuits:

The leavening agent samples shown in Table 4 were used in this test: Table 4: ID Size pm [NaHCOs] % Characteristics of Samples #1 as is 100% Standard USP grade 1 sodium bicarbonate particles #2 53-106 100% Medium sodium bicarbonate particles #3 < 38 100% Small sodium bicarbonate particles #4, Fat coated < 38 97% Small sodium bicarbonate particles coated with solid fat (27 Stearine ®) #5, Fat coated as is 97% Standard sodium bicarbonate particles coated with solid fat (27 Stearine ®) 5 Savory soda biscuits were prepared according to the formulations shown in Table 5:

Table 5:

Leavening agent ID #1 #2 #3 #4 #5 Flour, all-purpose 50.75% 50.75% 50.75% 50.72% 50.63% Sodium bicarbonate 0.98% 0.98% 0.98% 1.01% 1.005% Sugar 4.00% 4.00% 4.00% 4.00% 4.00% Salt 1.09% 1.09% 1.09% 1.09% 1.09% SALP 0.50% 0.50% 0.50% 0.50% 0.50% SAPP 0.68% 0.68% 0.68% 0.68% 0.68% Butter 12.00% 12.00% 12.00% 12.00% 12.00% Buttermilk 30.00% 30.00% 30.00% 30.00% 30.00% Total 100.00% 100.00% 100.00% 100.00% 100.00%

The savory soda biscuits were prepared as follows:

The dry ingredients were sieved into the bowl of a Hobart ® mixer and were blended on 10 speed 1 for 30 seconds. Cold butter was then added and the mixture was blended on speed 1 until uniform, pea-sized clumps were formed. While continuing to mix on speed 1, cold buttermilk was added until the dough formed a ball. The dough was then rolled to 0.5 inches (1.27 cm) using a rolling pin. Biscuits were then cut using a 2 inch (5.08 cm) cutter. The biscuits were individually weighed and their diameter was 2016102164 22 Dec 2016 15 measured. The biscuits were baked at 450 °F (232 °C) for 10 minutes in a PICARD ® oven.

The leavening efficiency of the samples was compared by comparing the volume increase upon baking. The results are shown in Table 6. 5 Table 6: ID Size mm [NaHCOs] % Ave Ht (mm) Ave Dia (mm) Dry pH Vol increase Ratio to ID #1 #1 as is 100% 3.81 6.02 7.08 354% 100% #2 53-106 100% 3.36 6.00 7.16 310% 88% #3 <38 100% 2.60 5.76 5.51 221% 62% #4, Fat coated <38 97% 4.08 6.46 7.13 436% 123% #5, Fat coated as is 97% 3.88 6.10 6.97 370% 105%

The results show that the leavening agents of the present invention (#4 and #5) improved leavening efficiency. A very significant improvement was seen in the case of #4 (coated small particles of sodium bicarbonate). 10 15

Claims (34)

1. CLAIMS:

   1. A leavening agent comprising coated particles of a leavening base, wherein the coated particles comprise particles of the leavening base coated with a hydrophobic material having a melting point of from 30 °C to 130 °C.
2. 2. A leavening agent according to Claim 1, wherein the leavening base is a bicarbonate.
3. 3. A leavening agent according to Claim 2, wherein the bicarbonate is selected from the group consisting of alkali metal bicarbonates, ammonium bicarbonate and mixtures thereof.
4. 4. A leavening agent according to Claim 3, wherein the bicarbonate is sodium bicarbonate or potassium bicarbonate.
5. 5. A leavening agent according to any preceding claim, wherein the leavening base is sodium bicarbonate.
6. 6. A leavening agent according to any preceding claim, wherein at least 80% by volume of the particles of the leavening base have a particle size of 110 pm or less.
7. 7. A leavening agent according to Claim 6, wherein at least 95% by volume of the particles of the leavening base have a particle size of 110 pm or less.
8. 8. A leavening agent according to Claim 7, wherein at least 80% by volume of the particles of the leavening base have a particle size of 75 pm or less.
9. 9. A leavening agent according to Claim 8, wherein at least 80% by volume of the particles of the leavening base have a particle size of 40 pm or less.
10. 10. A leavening agent according to Claim 9, wherein at least 95% by volume of the particles of the leavening base have a particle size of 40 pm or less.
11. 11. A leavening agent according to any preceding claim, wherein the hydrophobic material has a melting point of from 40 °C to 90 °C.
12. 12. A leavening agent according to Claim 11, wherein the hydrophobic material has a melting point of from 50 °C to 70 °C.
13. 13. A leavening agent according to any preceding claim, wherein the hydrophobic material comprises one or more selected from the group consisting of fats, hardened oils and waxes.
14. 14. A leavening agent according to Claim 13, wherein the hardened oils are selected from the group consisting of hardened soybean oil, hardened palm kernel oil and mixtures thereof.
15. 15. A leavening agent according to any preceding claim, wherein the hydrophobic material is present in the leavening agent in an amount of 15% by weight or less relative to the total weight of the coated particles.
16. 16. A leavening agent according to Claim 15, wherein the hydrophobic material is present in the leavening agent in an amount of from 1% by weight to 15% by weight relative to the total weight of the coated particles.
17. 17. A leavening agent according to Claim 16, wherein the hydrophobic material is present in the leavening agent in an amount of from 1.5% by weight to 11% by weight relative to the total weight of the coated particles.
18. 18. A leavening agent according to Claim 17, wherein the hydrophobic material is present in the leavening agent in an amount of from 2% by weight to 8% by weight relative to the total weight of the coated particles.
19. 19. A leavening agent according to any preceding claim, further comprising one or more leavening acids.
20. 20. A leavening agent according to Claim 19, wherein the one or more leavening acids are selected from the group consisting of acid salts.
21. 21. A leavening agent according to Claim 20, wherein the one or more acid salts are selected from the group consisting of cream of tartar, monocalcium phosphate, sodium aluminium sulfate, sodium aluminium phosphate, sodium acid pyrophosphate and mixtures thereof.
22. 22. A leavening agent according to any preceding claim, further comprising a starch component.
23. 23. A leavening agent according to Claim 22, wherein the starch component is selected from the group consisting of cornstarch, potato starch, rice starch and mixtures thereof.
24. 24. A method for preparing a leavening agent according to any of Claims 1 to 23, comprising: iv) Mixing the particles of the leavening base and the hydrophobic material to provide a mixture; v) Heating the mixture with agitation at a temperature that is above the melting point of the hydrophobic material to provide coated particles of the leavening base; and vi) Cooling the coated particles of the leavening base.
25. 25. A method according to Claim 24, wherein the heating is carried out at a temperature that is from 15 °C to 55 °C above the melting point of the hydrophobic material.
26. 26. A method according to Claim 25, wherein the heating is carried out at a temperature that is from 25 °C to 45 °C above the melting point of the hydrophobic material.
27. 27. A method according to any of Claims 24 to 26, wherein the heating is carried out for a period of from 25 minutes to 70 minutes.
28. 28. A method according to Claim 27, wherein the heating is carried out for a period of from 35 minutes to 60 minutes.
29. 29. A method according to any of Claims 24 to 28, wherein, after cooling, the coated particles are mixed with one or more selected from the group consisting of acid salts and a starch component.
30. 30. Use of a leavening agent according to any of Claims 1 to 23 in the preparation of a food product.
31. 31. Use according to Claim 30, wherein the food product is a baked food product selected from the group consisting of breads, cakes, pancakes, pastries and cookies.
32. 32. Use according to Claim 30, wherein the food product is a dry mix for use in preparing a food product.
33. 33. Use according to Claim 31, wherein the dry mix is selected from the group consisting of pre-made bread mixes, pre-made cake mixes, pre-made pancake mixes, pre-made pastry mixes and pre-made cookie mixes.
34. 34. Self-raising flour comprising a leavening agent according to any of Claims 1 to 23.