Sodium Acid Pyrophosphate SAPP-28

Sodium Acid Pyrophosphate SAPP-28 Sodium Acid Pyrophosphate (SAPP-28) is a food-grade, white, crystalline powder used as a leavening, buffering, and chelating agent in baked goods, processed foods, and various industrial applications. The “28” in SAPP-28 refers to its relatively fast dough reaction rate (24-28), indicating how quickly it reacts with sodium bicarbonate to produce carbon dioxide gas, which makes baked goods rise. It is used to maintain color in processed potatoes and canned seafood, prevent spoilage, and is often found in baking powders. Sodium Acid Pyrophosphate SAPP-28 Key Uses Leavening Agent: In baking, SAPP-28 reacts with sodium bicarbonate to produce carbon dioxide, causing dough to rise and producing a light, airy texture in cakes, doughnuts, and other baked goods. Color Retention: It prevents the discoloration of processed potatoes and maintains the color of canned seafood. Chelating Agent: It can bind to and inactivate metal ions, such as iron, which prevents da