Sodium Acid Pyrophosphate SAPP

Sodium Acid Pyrophosphate (SAPP) is a Tech Grade Phosphate and Agricultural Grade Phosphate . It is white, crystalline powder that is commonly used as a leavening agent and Phosphate Food Additives in baked goods. It is also used as a buffering agent, emulsifier, and sequestrant in various food products. SAPP is an important ingredient in the food industry due to its ability to improve the texture, flavor, and appearance of food products. It is generally recognized as safe (GRAS) by the US Food and Drug Administration (FDA) and is approved for use in a wide range of food products, including baked goods, dairy products, meat products, and beverages. SAPP is also used in some dental products as a tartar control agent.

SAPP baking powder is a type of chemical leavening agent that is used in baking to help dough and batter rise. SAPP stands for sodium acid pyrophosphate, which is a combination of sodium, phosphorus, and oxygen. This ingredient reacts with baking soda and water to produce carbon dioxide gas, which causes the dough or batter to rise.

SAPP baking powder is often used in commercial baking applications, such as in the production of cakes, muffins, and other baked goods. It is also used in some gluten-free and low-fat baking recipes, as it can help to create a lighter texture without adding extra fat.