Process for making low sodium crackers and products obtained thereby

US5066499A · kind A · utility

Assignee

• Nabisco Brands, Inc. · US

Inventors

• Henry Arciszewski · Franklin Lakes, US
• Linda A. Porzio · Kinnelon, US
• Bin Y. Chiang · Cedar Knolls, US
• Clyde E. Spotts, Jr. · Ridgewood, US
• Kevin Patrick McHugh · Denver, US
• Joseph A. Szwerc · Mahwah, US

Key dates

• Filing date: Mar 23, 1989
• Grant date: Nov 19, 1991
• Expiry date: Mar 23, 2009

Classification

• Technology area (CPC Y): Emerging Cross-Sectional Technologies
• CPC primary: Y10S426/804
• WIPO field: Food chemistry
• WIPO sector: Chemistry

Abstract

Low sodium baked goods, such as soda crackers, oyster crackers, pretzels, and flavored snack crackers, having a substantially uniform texture and pH throughout, a substantially uniform surface color, a pleasant mouth feel and taste are obtained by the process of the present invention. The sodium content of the baked goods is reduced, for example, to less than or equal to 42 mg Na.sup.+ per 14.2 gm serving, by replacing at least a part, preferably all, of the sodium bicarbonate with potassium carbonate for leavening. Hot spots resulting from localized concentrations of potassium ion are avoided by: 1) applying the potassium carbonate substantially uniformly and directly upon the surface of the other ingredients to hydrate and solubilize the potassium carbonate and/or 2) using potassium carbonate having a particle size distribution of about 98% by weight being finer than 100 mesh or 3) using an aqueous solution of potassium carbonate. A preferred leavening agent for use in preparing low-sodium unfermented crackers uses a mixture of 1.3 to 8 parts of ammonium carbonate and one part by weight of potassium carbonate.