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The breakthrough in chemical leavening agents occurred in the 1930s with the introduction of monocalcium phosphates (Ca(H 2 PO 4) 2). Other leavening agents developed include sodium aluminium sulfate (NaAl(SO 4) 2 ·12H 2 O), disodium pyrophosphate (Na 2 H 2 P 2 O 7), and sodium aluminium phosphates (NaH 14 Al 3 (PO 4) 8 ·4H 2 O and Na 3 H 15 ...
Monocalcium phosphate is an inorganic compound with the chemical formula Ca(H 2 PO 4) 2 ("AMCP" or "CMP-A" for anhydrous monocalcium phosphate). It is commonly found as the monohydrate ("MCP" or "MCP-M"), Ca(H 2 PO 4) 2 ·H 2 O. Both salts are colourless solids. They are used mainly as superphosphate fertilizers and are also popular leavening ...
Ammonium carbonate is a chemical compound with the chemical formula [N H 4] 2 C O 3. It is an ammonium salt of carbonic acid. It is composed of ammonium cations [NH 4] + and carbonate anions CO 2− 3. Since ammonium carbonate readily degrades to gaseous ammonia and carbon dioxide upon heating, it is used as a leavening agent and also as ...
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Disodium pyrophosphate or sodium acid pyrophosphate (SAPP) [1] is an inorganic compound with the chemical formula Na 2 H 2 P 2 O 7. It consists of sodium cations (Na +) and dihydrogen pyrophosphate anions (H 2 P 2 O 2− 7). It is a white, water-soluble solid that serves as a buffering and chelating agent, with many applications in the food ...
Also acid ionization constant or acidity constant. A quantitative measure of the strength of an acid in solution expressed as an equilibrium constant for a chemical dissociation reaction in the context of acid-base reactions. It is often given as its base-10 cologarithm, p K a. acid–base extraction A chemical reaction in which chemical species are separated from other acids and bases. acid ...
Baking powder is a dry chemical leavening agent, a mixture of a carbonate or bicarbonate and a weak acid. The base and acid are prevented from reacting prematurely by the inclusion of a buffer such as cornstarch. Baking powder is used to increase the volume and lighten the texture of baked goods.