Specially people who cook, would have surely heard of the name ‘Sodium Acid Pyrophosphate’, but not many actually know what it is, and what are the primary uses of the same.
In this article, we are going to touch upon what exactly is ‘Sodium Acid Pyrophosphate’ and the different uses of the same. So, keep reading to know more about it.
Sodium acid Pyrophosphate is also known as disodium dihydrogen pyrophosphate, and it is mainly used as a leaving agent with sodium bicarbonate, especially in bakery products. It is also likely to maintain in some processed potatoes. Being a leaving acid, it mainly mixes baking soda to release carbon dioxide. As per the Sodium acid Pyrophosphate manufacturer , its solubility is 10g/100ml, 20°C in water.
Some other names are:
- Disodium Dihydrogen Pyrophosphate
- Diphosphoric Acid, Disodium Salt
- Pyrophosphoric Acid, Disodium Salt
- Disodium Pyrophosphate
- Disodium Diphosphate
- Disodium Dihydrogen Diphosphate
Some uses of Sodium Acid Pyrophosphate:
Although there are multiple uses of Sodium Acid Pyrophosphate, here we have stated the primary uses of the same:
Ideally, SAAP food grade is mainly used as an acid element under baking powder as a clearing agent or mixes polyphosphates.
Bakery- The SAAP product is likely to be mixed with bakery products as a leaving agent. It releases carbon dioxide, and it is perfect for muffins and pancake mixes refrigerated doughs, cakes, etc., where some slow reaction is needed. It is likely to be used with fast-acting leavenings, including monocalcium phosphate in dual baking powder or at times added to other slow-acting agents.
Canned seafood- Ideally, Struvite crystal is mainly featured in canned seafood, and SAPP is primarily used to include its formation, including canned tuna.
Potato products- SAPP can also be used to replace sulfites, sulfur dioxide, and bisulfites to maintain texture besides the appearance of some cooked potato products. The SAPP application mainly minimizes the dark color from after cooking darkenings in processed or cooked potato products, including oil-blanched French fries besides potato salad. The after-cooking darkening is either present naturally or due to some equipment that iron generates. SAAP mainly helps to stabilize the potato’s color and prevents the complex from iron forming dark pigment. Hence, it is seen to be very widely used in potato products.
If exposed to the environment, SAPP mainly hydrolyzes sodium orthophosphate besides being a free-flowing crystalline powder.