What is Sodium Acid Pyrophosphate (SAPP)? and what are its areas of application?

Sodium acid pyrophosphate (SAPP), or disodium dihydrogen pyrophosphate, its food grade is commonly used with sodium bicarbonate as a leavening agent in bakery products. The European food additive number for it is E450(i). Generally, it is vegan and gluten free.

SAPP is an inorganic compound consisting of sodium cations and pyrophosphate anion. with the chemical formula Na2H2P2O7. Its CAS number is 7758-16-9.

It is used in food mainly for its two properties:

1. As a leavening acid which combines with baking soda to release carbon dioxide to improve the texture and volume of baked goods.

2. As a chelating agent to chelate iron to prevent discoloration in processed potato.

Sodium Acid Pyrophosphate (SAPP) is a chemical compound primarily used in the food industry. It has various applications, including:

1. Food Preservation: SAPP is often used as a preservative in processed meats, canned seafood, and bakery products to prevent spoilage and extend shelf life.

2. Leavening Agent: SAPP is commonly used as a leavening agent in baked goods such as cakes, biscuits, and bread. It works by releasing carbon dioxide when heated, which helps dough or batter rise and creates a lighter texture.

3. pH Control: SAPP is used to regulate the acidity (pH) of certain food products, such as dairy products, beverages, and canned fruits. It helps maintain the desired pH levels for taste, texture, and stability.

4. Emulsifier: SAPP acts as an emulsifying agent, enabling the mixing of oil and water-based ingredients in food products like salad dressings, mayonnaise, and sauces. It helps stabilize the texture and prevent separation.

5. Protein Modifier: In certain meat products, SAPP is used as a protein modifier to enhance the water-holding capacity of meat proteins, improve texture, and prevent moisture loss during processing and cooking.

Is Sodium acid pyrophosphate Safe?

Yes, its safety when used as a food additive has been approved by the U.S. Food and Drug Administration (FDA), European Food Safety Authority (EFSA), Joint FAO/WHO Expert Committee on Food Additives (JECFA), as well as other authorities.