Sodium acid pyrophosphate
Sodium acid pyrophosphate (SAPP) is a leavening acid that reacts with sodium bicarbonate to release carbon dioxide, mostly during baking rather than mixing. It is used in baking powder, refrigerated and frozen doughs, cake and donut mixes, and to keep cut potatoes from darkening. It is made by partly neutralizing phosphoric acid with a sodium base and heating the resulting monosodium phosphate until it condenses. Brands buy it as a white powder sold in grades by reaction rate.
Suppliers sell different products under the same name. Specify the one you need.
Grades sold by their dough reaction rate, from slow grades for refrigerated dough to faster grades for cake and donut mixes.
SAPP sized and specified for use in double-acting baking powders.
SAPP for keeping potatoes from darkening and for seafood and meat processing.
Grades used in organic products, where SAPP is allowed only as a leavening agent.
Compare each result with your own specification when the lot arrives.
Store sealed in a cool, dry area off the floor; moisture starts hydrolysis and changes reaction rate. Keep it away from bicarbonate until blending. Shelf life follows the supplier specification, and aged stock is retested for reaction rate and neutralizing value.
Record the grade, reaction rate and neutralizing value for each lot, since small shifts change volume and texture in baked goods. Rotate stock FEFO.
Facts from regulators and standards bodies, each linked to its source.
21 CFR 182.1087 lists sodium acid pyrophosphate as GRAS when used in accordance with good manufacturing practice.
Source: ecfr.gov (opens in a new tab)7 CFR 205.605(b) allows sodium acid pyrophosphate in organic products only as a leavening agent.
Source: ecfr.gov (opens in a new tab)Health Canada's List of Permitted pH Adjusting Agents, Acid-Reacting Materials and Water Correcting Agents includes SAPP as an acid-reacting material in baking powder.
Source: canada.ca (opens in a new tab)This is general information, not regulatory advice. Status differs by country and by how the ingredient is used, so check the rules for your product and market.
Manufacturers and distributors whose own websites say they sell it.
Manufacturer · Cranbury, NJ
US manufacturer of food, pharmaceutical and technical grade phosphates, including phosphoric acid, sodium and calcium phosphates, leavening acids and polyphosphates.
Suppliers are in alphabetical order and none pays to appear. Each claim is checked against the supplier’s own website on the date shown. Ask for the specification sheet and a recent COA before you order, and confirm details with the supplier.
Common forms include reaction-rate grades, baking powder grade, potato and seafood grades and organic-compliant. Ask each supplier for the specification sheet of the exact grade they quote.
Expect assay, rate of reaction, neutralizing value, fluoride and lead and arsenic, each with its method, specification and result for that lot.
Store sealed in a cool, dry area off the floor; moisture starts hydrolysis and changes reaction rate. Keep it away from bicarbonate until blending. Shelf life follows the supplier specification, and aged stock is retested for reaction rate and neutralizing value.
21 CFR 182.1087 lists sodium acid pyrophosphate as GRAS when used in accordance with good manufacturing practice. 7 CFR 205.605(b) allows sodium acid pyrophosphate in organic products only as a leavening agent. Health Canada's List of Permitted pH Adjusting Agents, Acid-Reacting Materials and Water Correcting Agents includes SAPP as an acid-reacting material in baking powder.
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