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AACC International Approved Methods - AACC Method 12-20.01. Total (Gasometric) Carbon Dioxide in Baking Powder

AACC International Approved Methods

Carbon Dioxide

AACCI Method 12-20.01
Total (Gasometric) Carbon Dioxide in Baking Powder

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Objective
To determine total carbon dioxide in baking powders. Carbon dioxide may be released from various carbonate sources including sodium bicarbonate, potassium bicarbonate, ammonium bicarbonate, calcium carbonate, and sodium carbonate. A strong acid, e.g. sulfuric acid, is required to neutralize carbonate sources. Bicarbonates are added to baking powders to provide carbon dioxide for leavening, and calcium carbonate is added as a diluent, to keep sodium bicarbonate and leavening acid separated. Generally used in combination with starch, calcium carbonate is also a source of calcium for nutritional fortification. This method can be used for single- or double-acting baking powders that contain various leavening ingredients such as sodium aluminum sulfate, sodium acid pyrophosphate, sodium aluminum phosphate, monocalcium phosphate, dimagnesium phosphate, or organic acids.