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- Mono calcium phosphate (MCP)
Most rapid release of CO2 – complete during mixing – used in combination with slower acting to retain CO2 release during baking
Anhydrous coated calcium phosphate (AMCP) – cake mixes, self rising dough
- Di-calcium phosphate (DCP)
Slowest release of CO2, generally all released during baking
- Sodium aluminum phosphates(SALP)
Bland flavors
Used in a wide range of bakery products
- Sodium acid pyrophosphates (SAPP)
Astringent
Only leavening agent usable for refrigerated dough
Commonly used for cake doughnut mixes (or with MCP)