Sodium Acid Pyrophosphate alos called SAPP

SAPP is white powder or granular; relative density 1.86 g/cm³; 

soluble in water and insoluble in ethanol; 

when its aqueous solution is heated with dilute inorganic acid, it hydrolyzes into phosphoric acid; it is hygroscopic and forms a hexahydrate upon absorbing moisture; when heated above 220°C, it decomposes into sodium metaphosphate.‌

As a leavening agent, it is used in baked foods to control fermentation rate; 

applied to instant noodles, it shortens rehydration time and prevents stickiness and mushiness; 

used in crackers or cakes, it reduces fermentation time, lowers breakage, creates uniformly porous structure, and thereby extends shelf life.

Specification