Overview

Sodium acid pyrophosphate (SAPP), is an inorganic salt that consists of two sodium ions (Na+) and the pyrophosphate ion (H2P2O7-). Sodium acid pyrophosphate is widely used in the food industry as a leavening agent, pH regulator, and stabilizer. It is commonly found in baking powder formulations, where it reacts with baking soda (sodium bicarbonate) to release carbon dioxide gas, leading to the expansion and rising of dough or batter. This gas release contributes to the light and fluffy texture of baked goods. Additionally, sodium acid pyrophosphate can act as a buffering agent to control and adjust the pH of certain food products, prevent undesirable discoloration, and enhance the stability of emulsions. It is commonly used in Baking Powder, processed meats, canned seafood, potato products, and various bakery items.