Sodium Acid Pyrophosphate
Chemical formula: Na2 H2 P2 O7

Other Names: Disodium pyrophosphate, Disodium diphosphate, Disodium dihydrogen pyrophosphate, Acid sodium pyrophosphate Disodium
Sodium acid pyrophosphate is an inorganic compound consisting of sodium cations and pyrophosphate anions. It is a food additive whose role is to improve the quality and stability of food products.


Applications:

Creating a buffing system in the dough provides a pH of 7.3-7.5 that affects the color of the cooked product.
- As SAPP acts slowly and does not react quickly with sodium bicarbonate, it is the most common acid used for baking flour products.
- In addition to flour and bakery products, it is used in the production of biscuits, doughnut, pancakes, cakes, and baking powders
- As SAPP can have a slightly bitter taste, it is important to use sufficient baking soda in the formulation of products such as cakes.
- It is used as a separating agent in processed potatoes (It reduces carcinogenic chemicals called acrylamide in fried potatoes)
- It prevents color change in potatoes and sugar syrups.
- It prevents the formation of steroid crystals in canned fish tones.
- It is an emulsifying agent in cheeses and related products.
- It accelerates the cooking in processed meat and poultry products