Calcium Acid Pyrophosphate (CAPP) is produced by controlled reaction of calcium hydroxide with phosphoric acid followed by thermal dehydration. As a leavening acid it is characterized by its slow reaction rate — most of the CO₂ is released during the baking phase rather than during mixing — making it ideal for products requiring delayed leavening action such as refrigerated biscuit doughs, frozen bakery, and packaged cake mixes.
Its neutralizing value (NV) is approximately 80, meaning 80 parts baking soda are neutralized by 100 parts CAPP. Food-grade CAPP complies with Food Chemicals Codex (FCC) specifications, FDA 21 CFR 182.1217 (GRAS), and is used worldwide in industrial and commercial baking systems. Calcium content provides nutritional fortification while phosphate provides leavening and mineral reinforcement.