Disodium Pyrophosphate
The leavening acid, sodium acid pyrophosphate (SAPP) is an important component of double acting baking powder as well as self rising flour. SAPP reacts in stages and is desirable in baking applications for its slow action.
Properties of Sodium Acid Pyrophosphate:1
Chemical formula: Na2H2P2O7
Molecular Weight: 221.94
White crystalline powder or granules
Soluble in water
Description
Sodium Acid Pyrophosphate also known as Di-sodium Di-phosphate is an inorganic compound of sodium and pyrophosphate. It is white and soluble in water. SAPP is manufactured with double drying process like other Pyrophosphates due to heating needed at a high temperature.
• Sodium Acid Pyrophosphate is used in leather treatment to remove iron stains
• Sodium Acid Pyrophosphate is widely used globally in food industry for baking reaction purpose
• SAPP is also used to stabilize the solution of hydrogen peroxide against reduction
• SAPP is used in petroleum industry as a dispersant in oil well drilling muds
• SAPP also has a wide use in dairy and poultry processes.
Initially, when moisture is added to form a dough, SAPP reacts with baking soda (sodium bicarbonate) to produce carbon dioxide gas. In fact, 22-40% of gas is released during this initial two minute mix. The remaining gas, over 50%, is released when heat is applied during the baking process.2
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