Sodium Acid Pyrophosphate - SAPP
Sodium Acid Pyrophosphate (SAPP) is used as an acidifier in bread baking powders, where it reacts with sodium bicarbonate to release carbon dioxide. Available in several reaction speeds to control the evolution of carbon dioxide during dough preparation and baking. Other useful features of this product include improved texture and overall sensory properties of bakery products.
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Ingredients
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Shelf Life
Preservative
Emulsifiers
Stabilizer
Thickener
Gelling
Mouthfeel
Yield Improvement
industry
Meat & Meat Alternatives
Prepared Foods
Bakery
Beverage
Confectionery
Dairy & Dairy Alternatives
Snacks
Soups & Sauces