Disodium pyrophosphate (SAPP, sodium acid pyrophosphate) is a condensed phosphate produced by heating monosodium phosphate under controlled conditions. It is one of the most widely used leavening acids in commercial baking. It provides a controlled release of carbon dioxide when combined with sodium bicarbonate.
SAPP is available in multiple grades with varying reaction rates to suit different baking applications. In potato processing, it prevents after-cooking darkening by chelating iron ions that cause discoloration. Its versatility and cost-effectiveness make it a staple ingredient in the commercial baking and food processing industries.
