Sodium Acid Pyrophosphate (SAPP-28)

Leavening acid for baking powder, cake mixes, refrigerated or frozen dough and cake doughnuts. SAPP reacts to neutralize sodium bicarbonate and release carbon dioxide at a controlled rate and specified time. Other functions include use as an emulsifier, formulation aid, humectant, pH control agent, acidulant, buffering agent, coagulant, dispersing agent, protein modifier, processing aid, sequestrant, stabilizer and thickener, and texturizer.