Calcium Acid Pyrophosphate H2CaP2O7

Molecular Formula：H₂CaP₂O₇

Molecular Weight：254

CAS NO.: 14866-19-4

EINECS No.: 238-933-2

Character：White Powder

Purpose：Calcium pyrophosphate is mainly used as a leavening agent in the baking industry, especially in instant bread and sweet baking products. CAPP can be used for baking powder, cakes, muffins, biscuits, pancakes, waffles, donuts, whole wheat bread, biscuits, refrigerated and frozen (yeast) dough, and dough strengthening. It is also used as a supplementary source of calcium, which can potentially improve the nutritional composition of the food used. Currently, there is no health research opposing the use of calcium pyrophosphate. In addition, CAPP can be used as a bird scald agent to remove feathers from poultry.

Calcium Acid Pyrophosphate (CAPP) is a white powder that is commonly used as a leavening agent in baking products. It is a fast-acting leavening agent that reacts with baking soda to produce carbon dioxide gas, which helps the dough or batter rise. CAPP is often used in conjunction with baking soda to create a double-acting leavening system, which means that it releases gas both when it is mixed with the wet ingredients and again when it is heated in the oven.

CAPP is commonly found in baking powder, self-rising flour, and other baked goods. It is also used in some frozen dough products to help the dough rise when it is baked.

CAPP is considered safe for consumption by the FDA and is generally recognized as safe (GRAS) for use in food products. However, some people may have an allergy or sensitivity to CAPP, so it is important to read ingredient labels carefully and consult with a doctor if you have any concerns.