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Sodium Acid Pyrophosphate (SAPP)

Last Modified : 2024-12-14

Use Case :

Bakery Products: SAPP is used as a leavening agent in bread, cookies, and cakes, helping to regulate acidity and increase dough volume when combined with sodium bicarbonate.
Meat Products: In processed meat products like sausages, SAPP is used to preserve color, prevent protein breakdown, and increase shelf life.
Ready-to-Eat and Frozen Products: SAPP is used as a stabilizer and shelf-life enhancer in frozen and ready-to-eat products.

Product Analysis File :

Description :

Sodium Acid Pyrophosphate (SAPP) is a chemical compound with the formula Na₂H₂P₂O₇, used as a leavening and preservative agent in the food and pharmaceutical industries. It is particularly used in products such as bread, pastries, and processed foods to control the fermentation rate and extend shelf life.

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Industries using this product :

Key Features and Benefits

Controlled Leavening Agent: SAPP, in combination with sodium bicarbonate, acts as a leavening agent in instant doughs, giving the final product a soft texture and appropriate volume.
Shelf Life Extension: This compound helps maintain freshness and prevents unwanted changes in the product.
Stability in Various Conditions: SAPP maintains its stability under different temperature and pH conditions, ensuring consistent performance.

Technical Specifications

Chemical Formula: Na₂H₂P₂O₇
Appearance: White powder
Solubility: Soluble in water
Storage Conditions: Store in a cool, dry place, away from direct sunlight to preserve product quality.

Frequently Asked Questions (FAQ)

Why is SAPP used in bakery products?
SAPP acts as a leavening agent in instant doughs, giving bread and pastries a pleasant volume and texture.
Is SAPP suitable for use in meat products?
Yes, SAPP is used in meat products to preserve natural color, prevent protein breakdown, and increase shelf life.

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