| CAS No.: | 4075-81-4 |
|---|---|
| Formula: | C6h10cao4 |
| EINECS: | 223-795-8 |
| Composition: | Calcium Propionate |
| Type: | Pastries Preservative |
| Effect: | Antiseptic |
| Samples: |
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| Customization: |
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Audited Supplier Sodium Acid Pyrophosphate
Sodium Acid Pyrophosphate, or SAPP, is more than just a complex-sounding name; it's a versatile leavening agent used in the food industry. Most people recognize its role when they bite into a fluffy cake or savor a perfectly risen pancake. But there's more to my story about SAPP than its application in the bakery.
Chemically, it's composed of sodium, hydrogen, phosphorus, and oxygen. As a food additive, SAPP is recognized by its E number, E450(i). Beyond baking, its magic extends to seafood, where it prevents discoloration in shrimp, and in potato products to maintain color and texture. Even cured meats owe their longevity and taste to this multifaceted compound.
Bakery
SAPP is used together with baking powder as a leavening agent to release carbon dioxide. It is ideal for refrigerated doughs, cakes, muffins and pancake mixes where a slow reaction rate is desired.
It is often used with fast-acting leavenings such as monocalcium phosphate in double-acting baking powder or sometimes added with another slow action leavening acid, GDL.
Canned seafood
Struvite crystal is occasionally found in canned seafood, and SAPP is used to inhibit its formation, such as in canned tuna.
Potato products
SAPP can be used to replace sulfur dioxide, sulfites and bisulfites to maintain the appearance and texture of cooked potato products. The application of SAPP reduces the dark color from after-cooking darkening in cooked and processed potato products, such as in oil-blanched french fries and potato salad.
Packaging: 25kg bag.
Shipping: Within 7 days of order confirmation.
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