KODA™ 100
KODA™ 100 are fine particle sizes which can be used with any bakery acid for optimum end-product quality, while delivering significant nutritional benefits.
Product families
Applications
- Bakery
- Convenience Foods
Product Families
- Dough Conditioners & Flour Additives
Other characteristics
- Brand
- KODA
- Functions
- Dough Conditioner, Leavening Agent
- Ingredient Name
- Baking Powder
- Labeling Claims
- Halal, Kosher, Organic
- Halal
- Kosher
- Organic
- Certifications & Compliance
- BRC Certified, Halal, Kosher
- Usage
Like sodium bicarbonate, KODA™ can be used either on its own in products like biscuits and crackers, or in conjunction with a leavening acid in cakes, doughnuts and tortillas.. Theoretically, 20% more potassium bicarbonate should be used to replace sodium bicarbonate but, thanks to its superior dissolution properties, in many cases it can be used as a 1:1 replacement.
- Markets
- Food & Nutrition
- Features
The unique characteristics of KODA™ set it apart from competitor products:; A choice of optimized grades allow for maximum solubility in all chemically-leavened products.; Full reactivity ensures baked goods achieve maximum volume and a clean flavor.; Patented technology keeps our product free flowing and stable for 3 years.; Available as a single ingredient or as part of our PELL™ K Low Sodium Baking Powders.
- Ingredient
- Baking Powder, Potassium Bicarbonate
- Technology
- Food Ingredients
- HIGHLIGHTS
The healthier alternative to sodium bicarbonate that allows bakeries worldwide to reduce sodium while maintaining optimum appearance, taste, texture and shelf life.; Replacing sodium bicarbonate with KODA™ is the simplest and most effective solution to obtain outstanding sodium reduction in baked goods, while maintaining the end-product quality bakers demand.; Developed specifically for the bakery industry, we offer three different grades with optimized particle sizes. Coarse particles only partially dissolve in doughs and batters which results in poor volume, unsightly carbonate spotting, reduced shelf life and flavor issues.; The unique grades of KODA™ allow for complete solubility in all products ensuring the desired volume, flavor and shelf life is achieved.
- Food Ingredients Features
- Balanced Nutrition
- Encapsulated
- Enhanced Shelf Life
- Free Flowing
- Good Consistency
- High Quality
- Food Ingredients Functions
- Dough Conditioner
- Leavening Agent
- Certifications and Compliance
- BRC Certified
- Halal
- Kosher
- Food and Nutrition Applications
- Bread
- Cakes
- Dough
- Muffins
- Tortilla
- Delivering Nutritional Balance
As consumers become ever more health conscious, manufacturers that can offer nutritionally balanced products will find themselves leading the market. Switching to KODA™ can significantly reduce the sodium content of bakery products as well as increase dietary potassium, while maintaining product quality.; Recognizing the need to increase dietary potassium, countries around the world are taking positive steps to include potassium on nutritional labeling.; Example Cake Made With; Sodium level (mg/100g); Potassium level (mg/100g)
Technical data
Table 1 of 1
1 row| Characteristic | Value | Unit |
|---|---|---|
| Median Particle Size | 100.0 | μm |
