Sodium Acid Pyrophosphate (SAPP)

Description

It is used to control the pH amounts and as a leavening agent in pre-mixes, doughnuts, cakes, crackers, pies, baking powders, etc. In very sweet cakes it masks the off-taste.

In cured meats, it speeds the conversion of sodium nitrite to nitrite (NO2) and can improve water-holding capacity.

Used as a buffering and chelating agent in canned food and processed seafood to maintain color and reduce purge during retorting.

Found in frozen hash browns and other potato products, where it is used to keep the color of the potatoes from darkening.

Extensively used as a scald agent in products made from potatoes and sugar syrups.

Used in noodles to help cook in water quickly and control the texture.