RUNMAG chemicals provide you chemical leavening agents for food product expansion,

Monocalcium phosphate
Dicalcium phosphate
Sodium acid pyrophosphate
Magnesium phosphate

These baking powders are a controlled method for releasing carbon dioxide throughout recipes, as they react with levels of moisture and heat. Chemical leavening agents within original recipes react with baking soda, acids and phosphates for rising. Chemical leavening agents undergo decomposition and neutralization reactions that contribute to expansion, color, flavor, crumb structure, and more.

Chemical leavening processes are faster acting than biological and mechanical methods and give the product developer control over the characteristics of food end products.