Introduction

Sodium acid pyrophosphate (SAPP) is an inorganic compound with the chemical formula Na₂H₂P₂O₇. It is widely used in the food industry as a food additive, primarily recognized for its ability to act as a leavening agent and an acidulant. SAPP is designated as E450i in the European food additive code and is generally regarded as safe for consumption.

Chemical Properties

Sodium acid pyrophosphate is a white, crystalline powder that is soluble in water and has a slightly acidic taste. It is formed by the reaction of sodium phosphate with phosphoric acid and is commonly used in combination with other leavening agents like baking soda (sodium bicarbonate).

Applications

1. Leavening Agent: SAPP is widely used in baked goods, such as cakes, biscuits, and bread, where it helps produce carbon dioxide gas when reacting with alkaline substances. This reaction creates a light and airy texture in the final product.

2. pH Control: As an acidulant, sodium acid pyrophosphate helps regulate the pH of food products, contributing to the desired acidity level and enhancing flavor profiles.

3. Stabilizer: In certain products like emulsions and dressings, SAPP acts as a stabilizer, helping to maintain the uniformity and consistency of the products.

4. Improvement of Nutritional Value: In processed meats and seafood, sodium acid pyrophosphate can help improve the texture and moisture retention, contributing to the overall quality of these products.

5. Antioxidant Properties: SAPP can also act as an antioxidant, helping to preserve the color and quality of food products by inhibiting oxidative reactions.

Specification