Baking Powders also include components to improve their stability and consistency. Cornstarch, flour, or potato starch are often used as desiccants. An inert starch serves several functions in Baking Powder. Primarily it is used to absorb moisture, and so prolong shelf life of the compound by keeping the powder's alkaline and acidic components dry so as not to react with each other prematurely. A dry powder also flows and mixes more easily. Finally, the added bulk allows for more accurate measurements.
Baking Powder is made of two main components: an acid and a bicarbonate base. When they are hydrated, an acid–base reaction occurs, releasing carbon dioxide. Commonly used acids and bases for Baking Powders are:
· Dicalcium phosphate dihydrate (DCPD) 33 neutralizing value
· Glucono delta-lactone (GDL) 45 neutralizing value
· Fumaric acid
· Dimagnesium phosphate (DMP)
· Anhydrous monocalcium phosphate (AMCP) 83 neutralizing value
Acids, Low-temperature
· Potassium acid tartrate (cream of tartar) 45 neutralizing value
· Monocalcium phosphate (MCP) 80 neutralizing value
Acids, High-temperature
· Sodium acid pyrophosphate (SAPP) 72 neutralizing value
· Sodium aluminium phosphate (SALP) 100 neutralizing value
· Sodium aluminium sulfate (SAS) 104 neutralizing value
The neutralizing value (NV) is defined as the amount of baking soda required to neutralize 100 parts of a leavening acid (by weight).
Neutralizing value can be expressed through the following formula:
NV = g of NaHCO3 neutralized by 100 g leavening acid