Sodium Acid Pyrophosphate
Sodium acid pyrophosphate E450 (SAPP), a leavening acid for baking at 1-2 percent, with controlled reaction rates for different dough systems.
Key Specifications
| CAS number | 7758-16-9 |
|---|---|
| E number | E450 |
| Assay | ≥ 95 percent |
| pH (1% solution) | 3.5-4.5 |
| Reaction rate | Slow / medium / fast grades |
| Mesh | 100 / 200 |
Leavening acid with a tunable reaction rate
SAPP is sold in slow, medium and fast reacting grades. The grade determines how much gas releases in the mixing bowl versus the oven, which controls crumb structure and volume.
Also used for colour control
In potato products it chelates iron and prevents the grey discolouration that otherwise appears after cooking.
Typical Applications
- Cake and pancake mixes — 1-2 percent with bicarbonate for controlled release.
- Frozen potato products — 0.1-0.3 percent prevents discolouration.
Frequently Asked Questions
Which reaction rate for cakes?
Slow grade for cake batters that stand before baking; fast for immediate-bake systems.
How is it paired with bicarbonate?
The ratio is set by stoichiometry to neutralise the acid fully; a residual excess tastes sour.
Is it the same as baking powder?
No, baking powder combines an acid with bicarbonate; SAPP is the acid component.
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