Knowde Enhanced TDS
Identification & Functionality
- Ingredient Name
- Food Ingredients Functions
- Ingredients
- Baking Powder
- Technologies
Features & Benefits
- Food Ingredients Features
- Features
- Gives a tender crumb with a fine cell structure and no grittiness
- Ensures resilience and maintains end product handling characteristics
- Maximizes end product volume by mimicking the reaction profile of SALP
- Gives a clean and neutral flavor profile in all baked goods
- Gives an end product that appeals to health conscious consumers
- Heat-activated for maximum consistency
- Product Highlights
Using revolutionary new chemical leavening technology, NEOS™ delivers the most functional alternative to SALP, offering bakers an aluminum-free solution to chemical leavening. SALP is known to give a fine, yet resilient crumb and a neutral taste profile. With our bakers and chemists working closely together, we’ve developed a leavening agent that mimics both the functional and organoleptic properties of SALP. Whether you are making sponges, biscuits, scones or cookies, NEOS™ provides an aluminum-free solution that maintains product quality and brand appeal.
Applications & Uses
- Markets
- Applications
- Food & Nutrition Applications
- Applications
NEOS™ is suitable for a wide range of bakery applications. However, for specific customer requirements, we can create bespoke blends to help you achieve your development goals.
- Cakes
- Scones
- Doughnuts
- Hot plate goods
- Muffins
- Sponges
- Doughs
- Batters
Regulatory & Compliance
- Certifications & Compliance
Technical Details & Test Data
- Neutralising Value
NEOS™ can be successfully used with either sodium bicarbonate or our KODA™ Potassium Bicarbonate. The following table tells you how much bicarbonate to use with 100 parts of NEOS™ (known as the Neutralizing Value).
Product Neutralizing Value Sodium Bicarbonate
KODA™ Potassium Bicarbonate
NEOS™ 57 68 - Why Replace SALP
In 2014, research linking aluminum consumption to Alzheimer’s disease led to a change in European legislation, restricting the use of SALP in baked goods. As more countries look to take a similar stance on the use of aluminum-based leavening agents, it is inevitable that more legislation will be put in place around the world. Bakers that want to stay ahead of market trends and create healthier products can now manufacture high quality, aluminum-free baked goods using our SALP replacer acidulants.