OPUS™ Mosso SAPP Blend
OPUS™ Mosso SAPP Blend is a highly functional range of aluminum-free bakery acidulants which offer solutions for all baked good and imparts a neutral flavor profile in all baked goods.
Product families
Applications
- Bakery
- Convenience Foods
Product Families
- Acidulants & Acidity Regulators
- Dough Conditioners & Flour Additives
Other characteristics
- Brand
- OPUS
- Functions
- Acidulant, Dough Conditioner, Leavening Agent
- Ingredient Name
- Baking Powder
- Labeling Claims
- Halal, Kosher
- Halal
- Kosher
- Certifications & Compliance
- BRC Certified, Halal, Kosher
- Markets
- Food & Nutrition
- Features
Gives a tender crumb with a fine cell structure and no grittiness; Ensures resilience and maintains end-product handling characteristics; Consistent and reliable raw materials guarantee the utmost quality in your products
- Ingredient
- Baking Powder
- Technology
- Food Ingredients
- Neutralising Value
OPUS™ 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 OPUS™ (known as the Neutralizing Value).; Product; Neutralizing Value; Sodium Bicarbonate; KODA™ Potassium Bicarbonate
- HIGHLIGHTS
A range of functional, aluminum-free bakery acidulants, for use with either sodium or potassium bicarbonate. The OPUS™ range has been developed using specific blends of leavening acids to provide aluminum-free replacements for sodium aluminum phosphate (SALP). By understanding the benefits when using SALP, we have developed high quality alternatives to achieve the same end product characteristics, without the health concerns attributed to aluminum-based ingredients. OPUS™ also offers bakers a comprehensive selection of sodium acid pyrophosphate (SAPP) acidulant blends with a range of reaction rates, designed to achieve optimum results in all chemically leavened goods.
- Aluminium Reduction
Research linking aluminum consumption to Alzheimer's disease prompted a change in European legislation in 2014, leading to the elimination of SALP in the majority of baked goods. As more countries look to take a similar stance, bakers can now proactively reduce the aluminum content of their products and stay ahead of industry trends by using OPUS™.
- Food Ingredients Features
- Encapsulated
- Enhanced Shelf Life
- Good Consistency
- High Quality
- Neutral Taste
- Food Ingredients Functions
- Acidulant
- Dough Conditioner
- Leavening Agent
- Certifications and Compliance
- BRC Certified
- Halal
- Kosher
- Food and Nutrition Applications
- Cakes
- Dough
- Muffins
- Tortilla
