phosphate (MCP) mixing
Sodium aluminum
pyrophosphate (SAPP)Slow release
after mixing
Sodium aluminum
sulfate (SAS)Slow release and
heat-activated
Sodium
aluminum
phosphate (SALP)Heat-activated, early in
cooking (100–104ºF/38–
40ºC)
Dimagnesium
phosphate
(DMP)Heat-activated, early in
cooking (104–111ºF/40–
44ºC)
Dicalcium
phosphate
dihydrate (DCPD)Heat-activated, late in
cooking (135–140ºF/57–
60ºC)Baking Soda The most common alkaline
component of chemical leavenings is sodium
bicarbonate (or sodium acid carbonate,
NaHCO 3 ), usually called baking soda.
Baking soda can be the sole added
leavening if the dough or batter contains acids