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Sodium Acid Pyrophosphate (SAPP) – Food Grade Leavening & Buffering Agent
Sodium Acid Pyrophosphate (SAPP) – Food Grade Leavening & Buffering Agent
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Product Name: Sodium Acid Pyrophosphate
Common Name: SAPP
Chemical Formula: Na₂H₂P₂O₇
CAS Number: 7758-16-9
Appearance: White crystalline powder
Description
Sodium Acid Pyrophosphate (SAPP) is a widely used food-grade leavening and buffering agent commonly applied in baking powders, processed foods, and food manufacturing. It reacts with baking soda (sodium bicarbonate) to produce carbon dioxide, helping baked products rise and achieve a light, consistent texture.
SAPP is also used in various food processing applications where it functions as a pH regulator, sequestrant, and stabilizing agent.
Key Features
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Effective leavening acid for baking formulations
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Reacts with sodium bicarbonate to produce CO₂
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Improves texture and volume of baked goods
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Functions as a buffering and chelating agent
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High stability and consistent performance
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Suitable for food and industrial applications
Common Applications
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Baking powder formulations
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Cakes, muffins, and bakery products
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Processed potatoes and potato products
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Seafood processing
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Food pH control and buffering
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Food stabilizing and sequestration
Typical Properties
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Appearance: White crystalline powder
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Solubility: Soluble in water
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Odour: Odourless
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pH (1% solution): ~4.0 – 4.5
Functional Benefits
Sodium Acid Pyrophosphate is widely used in baking systems because it provides controlled carbon dioxide release, resulting in improved product volume, texture, and consistency. It is also useful in food processing for maintaining product quality and stability.
Storage
Store in a cool, dry place in a tightly sealed container to prevent moisture absorption.
Safety
Refer to the Safety Data Sheet (SDS) for detailed safety and handling information.
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