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Sodium Acid Pyrophosphate
Starts With
S
Usage
Flour Treatment Agents
Usage
Leavening / Raising Agents
Item #:
501602S
- Sodium Acid Pyrophosphate (SAPP) is a white crystalline powder that is commonly used in the food industry as a leavening agent, buffering agent, and stabilizer. Here are some culinary usages for SAPP:
- Baked goods: SAPP is commonly used in baked goods such as cakes, muffins, and bread to help them rise and create a lighter texture.
- Potato products: SAPP is used in the production of potato products such as French fries, hash browns, and tater tots to prevent discoloration and maintain their color.
- Meat processing: SAPP is used in meat processing to help prevent spoilage and extend the shelf life of the product.
- Dairy products: SAPP is used in the production of dairy products such as cheese, yogurt, and sour cream to prevent coagulation and improve the texture of the finished product.
- Beverages: SAPP is used in the production of carbonated beverages to help prevent the formation of calcium phosphate and maintain the clarity of the product.
- Seafood processing: SAPP is used in seafood processing to prevent discoloration and maintain the color of the product.
- SAPP is reactive not only with sodium bicarbonate, but also with calcium salts, proteins and heat.
- SAPP gives baking powder the time and temperature element contributing to the "Double Acting" power.
- Regular SAPP is used in cakes, sponges and refrigerated dough where a slower reactivity is desired.
- Usage 1g of sodium bicarbonate to 1.38g SAPP or as recipe indicates.
- Bulk sizes available on request.
Additives
Starts With
S
Usage
Flour Treatment Agents,Leavening / Raising Agents
