[0001]  This application claims priority to and is a Con› tinuation-in-Part of U.S. patent application Ser. No. 16/312,  175 filed Dec. 20, 2018, which claims priority as a national  stage application of International Application No. PCT/  GB2017 /051831 which has an international filing date of  Jun. 22, 2017, and which claims priority to foreign appli› cations No.  GB1610976.1  filed Jun.  23,  2016,  No.  GB1613385.2 filedAug. 3, 2016, GB1620894.4 filed Dec. 8,  2016 and GB! 706373.6 filed Apr. 21, 2017, the contents of  each of which is hereby incorporated herein by reference in  its entirety. This application also claims priority to foreign  applications No. GB1911296.0, filed Aug. 7, 2019, and No.  GB2006222.0, filed Apr. 28, 2020, the contents of each of  which is hereby incorporated herein by reference in its  entirety.  [0002]  The present invention relates to a leavening agent  suitable for use in baking.  [0005]  "Baking" shall mean any method of treating a  leavenable product which involves heating the product to a  temperature above 60°  C., so as to form a crumb, including  oven baking, microwaving, frying and grilling.  [0009]  "MCP m" shall mean mono calcium phosphate  monohydrate;  [0010]  "Neutralising Value" is the standard measure for  assessing the effectiveness of Acidulants in the bakery  industry.  It may be determined as described on page 49 of  the standard reference work "Chemical Leavening Agents"  by Brose, Becker and Bouchain published in New York by  Chemische Fabrik Budenheim (1996) referring to the  method of "Laboratoriumsbuch fur den Lebensmittelche› miker" by Adolph Beythien and W Diemair published by  Verlag Gisela Lied!; 8. MunchenAflage (1971  )-8 $^{th }$Munich  edition, Page: 11-17;  [0011]  "Non-acidic" shall mean having a Neutralising  Value less than 2; "Precipitating Cations" shall mean alka› line earth metal cations that precipitate carbonate, and/or  precipitate or complex with the Acidulant when heated in a  bakery mix;  [0012]  "Precipitant" shall mean a water soluble salt of  Precipitating Cations permitted for food use under prevail› ing regulations at the time of use;  [0013]  "Precipitating Acidulant" shall mean an Acidulant  which is a partially neutralised salt of Precipitating Cations  and a di- or polyvalent acid;  [0014]  "Replaceable Hydrogen" shall mean hydrogen  having a pKa between 3 and 14, when in aqueous solution;  [0019]  Chemical leavening agents conventionally com› prise an alkali metal bicarbonate and an Acidulant, which  reacts with the bicarbonate in an acid/base reaction to  release carbon dioxide,  [0020]  where HA is an acid having at least one replaceable  hydrogen.  [0021]  Many of the cheaper acids, such as the stronger  mineral or carboxylic acids, e.g. hydrochloric, acetic or  citric acid, are too active to be used as Acidulants in  industrial bakery applications, as they react too vigorously  with the bicarbonate at room temperature, releasing too  much of the carbon dioxide prior to baking.  [0022]  To avoid premature or excessively rapid release of  carbon dioxide it has proved necessary to use more expen› sive acids such as sodium acid pyrophosphate, which can  leave an unpleasant aftertaste when used in high levels,  sodium aluminium phosphate, which is subject to health  concerns, or the even more expensive glucono-delta-lactone.  Currently by far the most commonly used Acidulant is  SAPP. The Acidulant contributes a substantial part of the  cost of a normal baking powder.  [0023]  We have now discovered that, even with these  Acidulants, relatively little of the carbon dioxide available in  theory is released at the critical stage in baking when the  crumb structure is forming, which starts around the gela› tinisation temperature of starch between 60 and 70° C.  Before this stage the mix is too mobile to retain most of the  evolved gas, whereas beyond it the solidification of the  mixture immobilises the reacting species and prevents the  reaction from going to completion.  [0024]  If the pH of the product is too high, e.g. above 8  there are problems with discolouration and the development  of off flavours. These are particularly severe with sweetened  products such as cakes. This may result from using a  stoichiometric deficiency of Acidulant.  [0025]  A major problem in commercial bakery is extend› ing the shelflife of baked products. This may be achieved by  lowering the water activity, but additives used for this  purpose, such as salt or calcium phosphate all have substan› tial drawbacks when added in sufficient amounts to produce  a useful effect. The alternative is to use a preservative.  [0026]  The only effective preservatives suitable for food  use need acid conditions. They are largely ineffective at any  pH above 6.5, and generally require a pH value of about 6,  or even lower, to be fully effective. To achieve such low  values using the weak acids which are all that can be  tolerated in baking powder would be difficult or impossible.  In practice the result is an expensive and unsatisfactory  compromise achieving a barely adequate pH with a large  excess of expensive Acidulant, and often amounts of pre› servative in excess of those usually recommended, which  many consumers find objectionable.  [0027]  Excess Acidulant also causes premature release of  carbon dioxide and reduced leavening. Formulators of leav› ening systems have always striven to get as close as possible  to the stoichiometric ratio of Acidulant to bicarbonate. Too  US 2020/0352177 Al  1  Nov.  12, 2020  NaHC0 3 +HA □NaA+H 2 0±C0 2  LEAVENING AGENTS  CROSS REFERENCE TO RELATED  APPLICATIONS  FIELD  Definitions  [0003]  As used herein the following terms shall have the  meanings ascribed below:  [0004]  "Acidulant" shall mean an acid or acid salt, having  Replaceable Hydrogen, which is permitted for food use  under prevailing regulations at the time of use;  [0006]  "GDL" shall mean glucono-delta-lactone.  [0007]  "MSC" shall mean mono sodium citrate;  [0008]  "MCPa" shall mean anhydrous mono calcium  phosphate;  [0015]  "SALP" shall mean sodium aluminium phosphate;  [0016]  "SAPP" shall mean sodium acid pyrophosphate.  [0017]  "Water Soluble" shall mean having a water solu› bility greater than 3% by weight at 20°  C. and preferably  greater than 5%.  [0018]  The Problem 