Taste matters. That is why bakers around the world have trusted our KODA™ Potassium Bicarbonate for more than a decade.
Unlike standard grades of potassium bicarbonate, KODA™ delivers all the functional benefits without compromising flavour, something proven in an independent taste test.
Read on to discover why KODA™ continues to be the trusted choice for great-tasting, low-sodium baked goods.
Taste Test
An independent taste test panel confirmed there was no metallic aftertaste associated with our KODA™ Potassium Bicarbonate when used in a range of common bakery products. An important distinction, as standard potassium bicarbonate is known to contribute a bitter or metallic note in baked goods.
Independent Testing by Campden BRI
We commissioned Campden BRI Food Research Association, the UK’s leading food science and technology research organisation, to conduct a sensory Triangle Test. This test compared bakery items made with traditional sodium bicarbonate versus those made with our KODA™ Potassium Bicarbonate in scones, pancakes, and sponge cake.
What is a Triangle Test?
Each trained assessor receives three samples – two identical and one different. They are then asked to identify the odd sample and describe any differences. Even if no difference is detected, they must choose one and may note if their selection was a guess.
The number of correct identifications is then compared against statistical thresholds to determine if a significant sensory difference exists.
Key Findings
| Bakery Product | % Who Tasted No Difference | Positive Comments When a Difference Was Noted |
|---|---|---|
| Sponge Cake | 77% | “Richer, more buttery taste” |
| Scones | 70% | “Sweeter taste, more moist texture” |
| Pancakes | 67% | “Slightly sweeter flavour, softer texture” |
Over two-thirds of the panel detected no difference in taste between products made with sodium bicarbonate and KODA™ Potassium Bicarbonate. Among those who did, feedback highlighted improvements in sweetness and texture using KODA™.
Want to know more?
To discuss these results or for more information on how KODA™ Potassium Bicarbonate can reduce sodium levels in your bakery products, get in touch with our experts.
