Leavening Agent Testing

Leavening agents are substances added to baked goods based on wheat flour. In the process of food processing, the leavening agent is decomposed by heat and produces gas, which causes the dough to rise and forms a spongy dense porous tissue, thereby giving the product a puffy, soft or crispy texture.

Most leavening agents contain aluminum, such as potassium aluminum sulfate and ammonium aluminum sulfate, this element is not an essential element for the human body. Therefore, if the food contains excessive leavening agent, it is easy to make a large number of aluminum elements gathered in the body and can not be excreted, which affects human health. Therefore, it is particularly important to evaluate whether the leavening agent added in food conforms to the industry standards and regulations through the leavening agent testing.

STEMart provides comprehensive leavening agent testing services to evaluate the performance and content of leavening agents in food, so as to improve food quality, maintain food safety, and protect consumer health.

Test Samples

Compound leavening agent, sodium bicarbonate, ammonium bicarbonate, potassium aluminum sulfate, ammonium aluminum sulfate, etc.

Standard Tests

• Sensory testing
  • Appearance
  • Smell
  • Colour and lustre
• Component analysis
• Content testing
  • Moisture content
  • Total alkali content
  • Active ingredient content
  • Aluminum content
  • Heavy metal content
• Physical and chemical index testing
  • Viscosity
  • pH value
  • Fineness
  • Solubility
  • High temperature resistance
  • Stability
  • Bulkiness
• Safety testing
  • Toxicity
  • Irritability
• Microbial testing

For more information about our leavening agent testing services, please contact us.