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Sodium Acid Pyrophosphate (SAPP) - Sodium Acid Pyrophosphate (SAPP)
SAPP dissolves readily to form the anion pyrophosphate which interacts with the proteins in a baked good system to provide a moist texture. It provides a buffer system for the dough in the pH range 7.3-7.5. SAPP is an important component of double acting baking powder as well as self rising flour. SAPP reacts in stages and is desirable in baking applications for its slow action.
Producer:Adiyta Birla Chemicals Limited
Change in physical state
Melts above 600o C
Solubility
11.9 g per 100 g water at 20o C