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Sodium Acid Pyrophosphate
Fast Acting
Starts With
S
Usage
Leavening / Raising Agents
Item #:
501620S
- Sodium Acid Pyrophosphate (SAPP) is a food-grade chemical often used in the culinary industry as a leavening agent, as well as an emulsifier, a buffering agent, and a texturizer. It is one of the two acid components used in commercial baking powder. Here are some common culinary usages for Sodium Acid Pyrophosphate:
- Baking: SAPP is commonly used in baking powder formulations to help dough or batter rise, resulting in lighter and fluffier baked goods such as cakes, muffins, and bread.
- Potato products: Sodium Acid Pyrophosphate can be used to prevent darkening and maintain the color of potato products such as french fries, hash browns, and tater tots.
- Processed meats: SAPP is used in some processed meats such as sausages, hot dogs, and lunch meats to improve their texture and moisture retention.
- Cheese: Sodium Acid Pyrophosphate can be used in cheese production to improve the melting properties and texture of the cheese.
- Instant pudding mixes: SAPP is used in some instant pudding mixes to improve their texture and stability.
- Sodium Acid Pyrophosphate 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.
- Fast Acting SAPP is ideal for quick cooking baked goods such as biscuits, waffles, crackers, cookies and pancakes.
- Usage: 1g of sodium bicarbonate to 1.38g Sodium Acid Pyrophosphate or as recipe indicates.
- Bulk sizes available on request.
Additives
Starts With
S
Usage
Leavening / Raising Agents
