Biscuits and crackers
The timing of the leavening reaction and the targets for structure and thickness are taken into account.
Food Ingredients / Food additive
Sodium Acid Pyrophosphate (SAPP)
A phosphate ingredient used in leavening systems and for its process properties.
A closer look at the productSodium Acid Pyrophosphate (SAPP)
Sodium Acid Pyrophosphate (SAPP)
at a glance.
Sodium acid pyrophosphate (SAPP) is an acidic phosphate used, particularly in chemical leavening systems, to manage the reaction rate and product structure. Choosing the right type depends on the holding time of the dough or batter and on the baking profile.
In a leavening system, SAPP alone does not determine final performance. The carbonate source, flour properties, moisture, temperature and mixing sequence are evaluated together.
Food additiveComplex A / Phosphate
Product scopeKey
Key
information.
Sodium acid pyrophosphate
For food processes
Application-based selection
Use in industryWhere and how
Where and how
can it add value?
Cakes and mix products
Plays a role in controlling the gas release profile while the batter is prepared and until it enters the oven.
Ready mixes
A suitable acid system is selected according to shelf holding time and preparation conditions.
Leavening systems for dough products
SAPP is an acidity-regulating ingredient used in formulations aimed at controlling the rate of CO₂ release together with suitable raising agents.
Frozen dough applications
In doughs with different temperature profiles and holding times, the compatibility of gas release with the process conditions is tested.
Potato-based products
In line with the applicable regulatory approvals, it is used in processed potato products to minimise colour change during processing.
Technical evaluationChoosing the right product
Choosing the right product
starts with the right questions.
In product selection, we consider not only the name or area of use, but also your production conditions and specification requirements.
Request technical informationEvaluation checklist
Target timing of the leavening reaction
Carbonate balance of the recipe and target pH range
Confirmation of food grade and of technical quality suited to the application
Is SAPP the same for every leavening system?
No. SAPP comes in types with different reaction rates; contact us about the types we can supply.
What should be considered when choosing SAPP?
Leavening reaction rate, temperature profile, target pH and final product texture are evaluated together.
Does SAPP perform the same in all bakery products?
No. The recipe, the leavening system and the process conditions can change its function.
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