Sodium Acid Pyrophosphate (Na₂H₂P₂O₇, SAPP) is one of the most widely used food phosphates. Different SAPP grades (ROR 22, 28, 40) offer varying rates of CO₂ release.
This allows formulators to control leavening speed in baking. SAPP also prevents after-cooking darkening in potatoes, serves as a sequestrant in processed meats, and is used as a buffering agent in canned seafood to prevent struvite crystals.