Sodium Acid Pyrophosphate (SAPP) finds various uses in food products due to its functional properties.
| Sodium acid pyrophosphate (SAPP) Food grade | |||
| Assay | ≥95.0% | PH value | 3.5-4.5 |
| Water-insoluble | ≤1.0% | Fluoride (F) | ≤20ppm |
| Heavy metal (Pb) | ≤10ppm | Arsenic(As) | ≤3ppm |
| Loss on burning(105ºC) | ≤0.5% | ||
1.Baked Goods: SAPP serves as a leavening agent in baked goods such as cakes, bread, muffins, and pancakes. It reacts with baking soda to produce carbon dioxide gas, which causes the dough or batter to rise, resulting in a light and fluffy texture.
2.Processed Meats: In processed meats like sausages, hot dogs, and deli meats, SAPP helps improve texture, moisture retention, and binding. It prevents the meat from becoming dry during cooking and processing, ensuring a juicier and more tender final product.
3.Potato Products: SAPP is used in potato-based products such as instant mashed potatoes, potato chips, and French fries to maintain color and texture. It prevents enzymatic browning and helps preserve the firmness of the potatoes.
4.Seafood: SAPP is utilized in seafood processing, particularly for products like shrimp and scallops, to prevent discoloration and maintain freshness. It helps preserve the natural color of the seafood and extends its shelf life by inhibiting enzymatic reactions that cause spoilage.
5.Dairy Products: SAPP serves as an emulsifier and stabilizer in dairy products such as processed cheese, cheese spreads, and cheese sauces. It helps create a smooth texture, prevents ingredient separation, and enhances melting properties.
6.Canned Foods: SAPP is added to canned fruits and vegetables to maintain texture and color during processing and storage. It prevents over-softening of the fruits and vegetables and preserves their appearance.
7.Beverages: In certain beverages, SAPP acts as a buffering agent to control pH levels and acidity, improving flavor stability and overall product quality.
