Recently, we unveiled a new method of determining phosphate leavening acids in baking mixes that can reduce production time and waste.

This new approach combines leading-edge energy-dispersive X-ray fluorescence technology with ICL Performance Products LP food science know-how to provide a simple, 5-minute method of analyzing phosphate leavening content.

The purpose of this test is to ensure product consistency by confirming that the ingredients have been added and uniformly blended.

The new technique overcomes existing challenges by providing a fast, sensitive, accurate and robust method of analyzing phosphate content. By contrast, traditional methods of analysis are prolonged, environmentally harmful, limited or lacking in sensitivity.

“In an industry where performance is measured as much in terms of production optimization as it is in product innovation, this method delivers a unique advantage to manufacturers,” said James Moffatt, Vice President, Sales and Marketing.