SAAP 40 (E450(i))
(dry 99.85

Recommendation: можно использовать

Characteristics/description of raw materials: White crystalline powder or granules. Soluble in water.

Application area: 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.
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.

Functional properties/benefits: Leavening acids provide air and volume to the baked good structure, but also affect the characteristics of the dough. Besides reacting with baking soda to produce the gas carbon dioxide, these acids form ionic bonds with the starches and proteins in the dough.
SAPP dissolves readily to form the anion pyrophosphate which interacts with the proteins in a baked good system to provide a moist texture. Also, it provides a buffer system for the dough in the pH range 7.3-7.5, which influences the color of the baked product.
Because SAPP can have a slight bitter taste, it’s important to use sufficient baking soda in applications as well as use this leavening acid in combination with sugary goods such as doughnuts and cakes. Cake doughnuts are an important application for SAPP, where initial gas production is necessary for buoyancy in a fryer system. Also, SAPP is useful for cakes, where initial gas production is necessary for consistency of pan fill.