Sodium Acid Pyrophosphate SAPP
Sodium acid pyrophosphate (SAPP), or disodium dihydrogen pyrophosphate, its food grade is commonly used with sodium bicarbonate as a leavening agent in bakery products;
Also, it maintains the color in processed potatoes and also prevents struvite crystal in canned seafood.
Bakery
SAPP is used together with baking powder as a leavening agent to release carbon dioxide. It is ideal for refrigerated doughs, cakes, muffins and pancake mixes where a slow reaction rate is desired.
It is often used with fast-acting leavenings such as monocalcium phosphate in double-acting baking powder or sometimes added with another slow action leavening acid, GDL.
Canned seafood
Struvite crystal is occasionally found in canned seafood, and SAPP is used to inhibit its formation, such as in canned tuna.
Potato products
SAPP can be used to replace sulfur dioxide, sulfites and bisulfites to maintain the appearance and texture of cooked potato products. The application of SAPP reduces the dark color from after-cooking darkening in cooked and processed potato products, such as in oil-blanched french fries and potato salad.
Packaging: 25kg bag.
Shipping: Within 7 days of order confirmation.