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Sodium Acid Pyrophosphate (SAPP) is a chemical compound commonly used as a leavening agent in baking powder. It is a white, crystalline powder that reacts with alkaline substances to produce carbon dioxide gas, which helps dough rise. SAPP is often combined with other leavening agents to enhance the leavening effect in baked goods. Its stability and effectiveness make it a popular choice in the food industry, particularly in bakery and confectionery applications.
| Chemical formula | Na2H2P2O7 |
| Appearance | White crystalline powder |
| Solubility | Soluble in water |
| pH level | 4.5 to 7.0 in solution |
| Typical usage level | 0.5% to 2.0% of flour weight |
When selecting Sodium Acid Pyrophosphate, consider the specific application requirements, such as the desired leavening effect and the type of baked goods being produced. It's important to specify the purity grade and any relevant food safety certifications. Buyers should also indicate the quantity needed, as bulk orders may be subject to different pricing or lead times.
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It is primarily used as a leavening agent in baking powder.
Yes, it is generally recognized as safe (GRAS) when used in food products.
Yes, it can be used in gluten-free recipes as a leavening agent.
Store in a cool, dry place away from moisture and heat.
The shelf life is usually around 2 to 3 years when stored properly.
No special handling is required, but standard food safety practices should be followed.