Sodium acid pyrophosphate is used as a leavening abettor in bakery products; seafood canning and in potato treatment.
Sodium acid pyrophosphate reacts with baking soda and water as able-bodied as reacting with calcium ion and protein in abrade and milk for a accessory reaction. Sodium acid pyrophosphate’s acknowledgment amount in a concoction depends on the granulation. Different grades are developed for capricious applications. SAPP can be used abandoned or in aggregate with added leavening acids.
Cake donut assembly uses a distinctively developed SAPP that will absolution some gas during bond and aftermath added aloft frying to actualize able amplification of the donut during frying.
Refrigerated chef for canned biscuits requires a actual apathetic acting Sodium acid pyrophosphate at allowance temperature, but a accelerated and controlled beheading during proofing. This is used to ample and allowance the can with chef to displace any entrapped air in the package.
Cake mixes use a aggregate of average reacting SAPP with MCP, a fast-acting leavener.