Calcium Acid Pyrophosphate CAS NO.: 14866-19-4

Molecular Formula：H₂CaP₂O₇

Molecular Weight：254

CAS NO.: 14866-19-4

EINECS No.: 238-933-2

Character：White Powder

Calcium Acid Pyrophosphate (CAPP) is a white, odorless powder that is commonly used in the baking industry as a leavening agent. It is a chemical compound that is derived from phosphoric acid and calcium carbonate. CAPP is also known as calcium pyrophosphate, monocalcium pyrophosphate, or monocalcium diphosphate.

CAPP is used in baking to create a gas that helps dough and batter rise. When CAPP is mixed with an alkaline substance, such as baking soda, it creates carbon dioxide gas. This gas is trapped in the dough or batter, causing it to rise and become light and fluffy.

CAPP is often used in baking powder, which is a mixture of CAPP, baking soda, and a starch. Baking powder is a common ingredient in baked goods such as cakes, muffins, and biscuits.

One of the advantages of using CAPP as a leavening agent is that it reacts slowly, which allows for a more controlled rise in the baked goods. This results in a more even texture and crumb structure. CAPP is also heat-stable, which means it can withstand high temperatures without losing its leavening properties.

In addition to its use as a leavening agent, CAPP is also used in the food industry as a stabilizer, emulsifier, and sequestrant. It is commonly found in processed cheese, canned seafood, and other food products.

Overall, CAPP is an important ingredient in the baking industry, helping to create light and fluffy baked goods with a consistent texture and structure.