For bakers wishing to remove aluminium from their leavening system, NEOS™, our replacement for sodium aluminium phosphate (SALP) is the ideal choice.
NEOS™ mimics all of the characteristics you’d expect from SALP:
• Gives a tender crumb with a fine cell structure and no grittiness.
• Ensures resilience and maintains end product handling characteristics.
• Maximises end product volume by mimicking the reaction profile of SALP.
• Imparts a clean and neutral flavour profile in all baked goods.
• Gives an end product that appeals to health conscious consumers.