US 2020/0352177 Al  13  Nov. 12, 2020  TABLE XIII-continued  TABLE XV  TABLE XIV  TABLE XVI  EXAMPLES 52 and 53  EXAMPLE 51  EXAMPLES 49 and 50  EXAMPLES 46-48  Temperature  Leavening system  pH cold  % CO$_{2 }$ liberated  70°  C.  NaHCO$_{3 }$ +  SAPP  6.7  66.2  70°  C.  NaHCO$_{3 }$ +  SAPP  +  CaC1$_{2 }$ 6.2  89.3  90°  C.  NaHCO$_{3 }$ 8.8  40.5  90°  C.  NaHCO$_{3 }$ +  CaC1$_{2 }$ 8.1  62.5  90°  C.  NaHCO$_{3 }$ +  SAPP  8.3  78.1  90°  C.  NaHCO$_{3 }$ +  SAPP  +  CaC1$_{2 }$ 7.7  97.4  Shoulder height (mm)  Middle height(mm)  pH  A  36.6  54.5  7.26  B  27.4  38.3  5.81  46  36.0  53.2  5.84  47  32.2  57.7  5.93  48  29.8  42.1  5.6  Ingredient  Weight (g)  HT flour  250  Granulated sugar  210  Xanthan gum  0.50  Skimmed milk powder  15.0  Potassium sorbate  0.90  Egg  138  Water  96.0  Glycerine  13.5  Emulsifier  9.6  Unsalted butter  132  TOTAL  865.5  Example  49  50  Calcium chloride (g)  5.9  4.43  7.38  pH  8.39  8.45  8.13  Volume (cm 3 )  1152.2  1137.8  1124.5  [0246]  To remedy the first of these defects 10% of the  sucrose in the recipe was replaced by dextrose and to avoid  [0245]  It  was noted that in certain muffin recipes the  Acidulate-free leavening system according to Example 1 of  the invention gave a paler crust than usually observed with  conventional acid base leavening systems and the sodium  chloride formed gave the product an undesirably salty taste.  [0237]  Batches of cakes were prepared using each of the  above leavening systems and the heights and pH were  compared as set out in the following table.  [0231]  The following baking powder formulations were  tested:  [0244]  To test the applicability of the invention in fried  products, the Acidulant free leavening system of Example 1  was added to a cake donut recipe and compared with a  commercial SAPP based leavening system. The control gave  a product with a pH of 7.81. Despite having a pH of 8.58,  the product of the invention was similar in appearance and  taste to the control.  [0243]  All products were free from off flavours and exces› sive discolouration of the crumb.  [0242]  Example 1 was repeated, using for comparison two  further Acidulant-free examples of the invention containing,  respectively, an excess of 31 % and 122% calcium chloride  over the stoichiometric amount. In each case the amount of  sodium bicarbonate was 5.11 g. The results are set out in  Table XVI.  [0230]  To determine the effect of calcium and magnesium  salts in pyrophosphate-based baking powders on the pH of  cakes obtained from batter, a series of batches of celebration  cakes was prepared from a batter having the following  composition:  [0241]  MCP with calcium according to the invention (Ex› ample 47) achieved the lowest pH, very close to the opti› mum, but at the expense of some loss of leavening.  [0240]  Addition of magnesium according to the invention  (Example 45) gave a pH below 6, without significant loss of  leavening, but best results were obtained using calcium  according to the invention, (Example 46), which gave both  a low pH and improved leavening.  [0239]  Addition of citric acid to the control, system (B),  gave a pH below 6, but at the expense of leavening, which  was below commercially acceptable standards.  [0238]  The control, system (A), was a typical commercial  SAPP formulation, which, when used in the normal stoi› chiometric proportion gives a pH far in excess of that  required to allow the effective use of preservatives. For  example, one of the commonest preservatives in baking,  potassium sorbate, is ineffective above pH 6.5 and requires  a pH of about 5.5 for optimum effectiveness.  [0229]  Addition of calcium chloride, according to the  present invention, results in the evolution of amounts of  carbon dioxide close to 100%. This supports our theory that  the second hydrogen atom of the SAPP molecule is not  sufficiently active to react with bicarbonate, but is activated  by the addition of a Precipitant, e.g. by precipitation of  calcium pyrophosphate accompanied by release of an  equivalent amount of hydrochloric acid.  [0228]  It  will be seen that the amount of carbon dioxide  evolved in the reaction between SAPP and bicarbonate does  not approach the 100% of theoretical, which the currently  accepted theory predicts, but approximates to the 75%  predicted by our proposed mechanism.  [0232]  A. Control:-3.92 g soda (sodium bicarbonate),  5.37 g SAPP  [0233]  B. Control+citric acid:-3.0 g soda, 4.1 g SAPP,  2.5 g citric acid  [0234]  C. SAPP+calcium:-3.0 g soda, 4.8 g SAPP, 4 g  CaCl$_{2}$ ),  1.6 g SAPP 10  [0235]  D. SAPP+magnesium:-3.0 g soda, 4.8 g SAPP,  8.9 g MgSO$_{4}$ .7H$_{2}$O, 1.6 g SAPPl0  [0236]  E. MCP+calcium:-3.0 g soda, 3.6 g CaC1$_{2}$ ),  3.92 g MCPa 