Healthy Baking is in the mixwith Innophos Sodium Free Leavening

Innophos has innovativeleavenings and experiencedbakery food technologiststo assist in developinghealthier bakery products.We can offer cost effectiveand time saving solutionsfor your application.

Quantity Of Sodium & Calcium In Leavening IngredientsSodium (mg) Calcium (mg)

Ingredients per 100 grams per 100 grams

Sodium Bicarbonate 27,370 0Potassium Bicarbonate 0 0Sodium Acid Pyrophosphate (SAPP) 21,000 90Levair® (SALP) 2,100 400Regent 12XX® (MCP-M) 0 16,700V-90® (MCP-A) 0 17,700CAL-RISE® (CAPP/MCP-A) 0 18,000Actif-8® (SALP/MCP-A) 1,350 6,600Hi-Cal Actif-8® (MCP-A/SALP) 700 12,000

Recommended leavenings are CAL-RISE®and Levair®for optimal results and lower sodium content.

70

60

50

40

30

20

10

0

% C

O 2

0 2 4 6 8 10 12 14 16

80

Minutes

Levair® V-90® CAL-RISE® DCP.2H2O Regent 12XX® BP Pyro® Actif-8® Hi-Cal Ajax® Actif-8®

Healthy Baking Formulations Start with CAL-RISE®Innophos has lower sodium solutions for healthy baking with a full range of calcium based leavening phosphates to help you formulate healthier baked goods to meet today’s consumer preferences. Whether you need to reduce sodium content or increase calcium content, Innophos can provide the right leavening to achieve your goals.

Innophos Leavening SolutionsCAL-RISE®, a patented calcium acid pyrophosphate and monocalcium phosphate leavening acid, was developed to replace SAPP 28. CAL-RISE®, a one to one replacement for SAPP 28, has the same neutralizing value (NV=72) and rate of reaction.

CAL-RISE® will give your products the same texture propertiesand baked product characteristics as SAPP 28, without the aftertaste SAPPs are known for. Like our other calcium phosphates, CAL-RISE® is bland in taste. When other types ofphosphates are needed, consider low sodium leavenings such as Levair® (Sodium aluminum phosphate SALP) or SALP blendssuch as Actif-8® (Levair®/ V-90®) or Hi-Cal Actif-8® (V-90/Levair®) for your formulation needs.

Dough Rate of Reaction (DRR at 27˚C)Dough rate of reaction is the amount of CO2 evolved at 27˚C overtime

expressed in percent. Commonly referred to as the speed of the leavening acid.

Neutralizing Values / BicarbonatesPotassium Ammonium

Sodium (+19%) (-6%)Regent 12XX®, Ajax®, MCP-M 80 95 75V-90®, MCP-A 83 99 78Levair®, BL-60®, SALP 100 119 94All SAPPs: BP Pyro®, SAPP #4, Victor Cream®, Donut Pyro®, Perfection® 72 86 68CAL-RISE®, CAPP/MCP 72 86 68DCP-D 33 39 31

SAPP 28 CAL-RISE®

1.00

2.00

0.00

0.50

1.50

2.50

Whole Grain SAPP# 4®

Whole Grain CAL-RISE®

Day 2 Day 6 Day 10 Day 14 Day 18 Day 22 Day 26 Day 30

CAL-RISE® blends show improved rollabilitysmaller # = increased rollability

Dowe

l Rod

Dia

met

er (c

m)

Neutralizing ValueCAL-RISE®

has the same economical NV as SAPP 28, typically 72.

400

600

0

300

200

100

500

700

Cake TortillaBiscuit

SAPP

SAPP

SAPP

CAL-

RISE

®

CAL-

RISE

®

CAL-

RISE

®

CAL-

RISE

® &K

Bica

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SALP

& M

CP

Baki

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SALP

& M

CP

Sodi

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26% Less

56% Less

18% Less

24% Less

20% Less

2% Less

Reduce Sodium Without Changing Product CharacteristicsApplication - Cake Products� Sodium content significantly reduced (20 – 30%)� Similar specific volumes, crumb structure� Increased calcium � No off flavors or “Pyro” aftertaste� One to one replacement for SAPP 28

Application - Flour and Whole Grain Tortillas� CAL-RISE® is flavor

neutral giving tortillas a cleaner taste

� Similar product characteristics compared to SAPP 28 and other leavenings

� Same specific volumes, height and diameter� Improved rollability in whole grain tortillas� Recommended leavening for flour tortillas – CAL-RISE®

� Combine CAL-RISE® with potassium carbonate for greatersodium reduction

� CAL-RISE® does not have any aftertaste like SAPPs� CAL-RISE® will reduce sodium content� Combine with potassium bicarbonate for greater

reduction

Customer Applications for CAL-RISE®� Cake products, bases, muffins, coffee cakes� Cookies� Biscuit, scones, muffins� Pancakes and waffles� Batter and breadings� Baking powders� Flour and whole grain

tortillas� Baked potato crisps� Fresh products� Dry mixes� Retail products, wholesale producers� Food service

Sodium Reduction For Typical Products Using CAL-RISE®

Whole Grain TortillaRollability

Innophos has the right phosphates for your baking applications

The Innophos DifferenceLooking for fortification solutions? Innophos can help with a wide range of fortification tasks in processed foods and beverages. Innophoscalcium, phosphorus, potassium and magnesium can provide fortification in beverages, dairy products, baked foods, desserts, coffeewhiteners and creamers, batters and breadings, dietary supplements, meat, poultry and seafood.Contact our Baking Expert today at +1-609-366-1235 or e-mail john.brodie@innophos.com.

The product application information set forth in this document is provided in good faith, and is primarily based upon on our current knowledge and information we receive from customers. It is the user’s responsibility to determine the suitability of Innophos’ products for any application. In no event should such information be used as a substitute for applications testing or other evaluations to determine product suitability. This information is provided withoutwarranty or obligation of any kind, including its completeness or accuracy, infringement of intellectual property rights, legal or regulatory requirements, or results obtained from use of the information. Innophos warrants solely tomeet standard manufacturing specifications for its products, subject to the limitations set forth in its standard terms and conditions of sale, or those set forth in a written contract between Innophos and its customer. ©2012 Innophos, Inc. All rights reserved. 9/13 BAK-221.9/13

Leavenings for Sodium ReductionCalcium Phosphates� Regent 12XX® – Monocalcium Phosphate, Monohydrate, Powdered� Ajax® – Monocalcium Phosphate, Monohydrate, Granular� V-90® – Monocalcium Phosphate, Anhydrous� Dicalcium Phosphate, Dihydrate DCP-DCalcium Phosphate Blends� Actif-8® – Levair® and V-90®� Hi-Cal Actif-8® – V-90® and Levair®

Innophos offers a complete range of leavening acids for your bakingapplications. From chemical leavening to mineral fortification, phosphates play an important role in the baking industry. Among the ingredients Innophos has developed to support the food industryas it continues to research and develop healthier and tastier foods are:

� CAL-RISE®

� Levair®

� Actif-8®

� V-90®

� Regent 12XX®

� Perfection®

� Victor Cream®

� BP Pyro®

� Donut Pyro®

� SAPP #4®

Innovate with Phosphate™� Innophos.com

North American HeadquartersUS/CanadaInnophos, Inc.259 Prospect Plains Road, Building ACranbury, New Jersey 08512 USATel: (609) 495-2495, Fax: (609) 860-0138email: spcustomerservice@innophos.com

CanadaInnophos Canada, Inc.3265 Wolfedale Road Mississauga, Ontario L5C 1V8 CanadaTel: (800) 465-9035, Fax: (905) 566-9778email: cancustomerservice@innophos.com

MexicoInnophos Mexicana SA de CVBosque de Ciruelos No. 186, Piso 11Colonia Bosques de las LomasMiguel Hidalgo, C.P. 11700México, D. F. Tel: +52 55 5322 4808, Fax: +52 55 5322 4896email: customerservice@innophos.com.mxChinaInnophos (Taicang)Food Ingredients Manufacturing Co., Ltd.No. 7-1, Fengyang Road, Shuangfeng Town,Taicang City, Jiangsu, China, Postal Code: 215416Tel : +86 512 53202416, +86 512 53202418email: joanne.lim@innophos.com

Export SalesAsia Pacific/Europe/Central America/South America (excluding Mexico)Innophos, Inc.259 Prospect Plains Road, Building ACranbury, New Jersey 08512 USATel: (609) 495-2495, Fax: (609) 860-0138email: exportsales@innophos.com

For more information, please visit our website: Innophos.com