Sodium acid pyrophosphate (SAPP), also known as disodium pyrophosphate, is an inorganic compound commonly used as a leavening agent in the food industry. We’re so familiar with it.
But do you know what the number 40 means?
Throughout this blog, we’ll answer key questions:
- What is SAPP 40?
- What Else Does ROR SAPP Have?
- What’s the difference between SAPP 28 and SAPP 40?
- What are their Main Functions?
- Are They Safe?
Let’s begin with the basic question.
What is SAPP 40?
SAPP40, or Sodium Acid Pyrophosphate 40, is a powdered form of SAPP that complies with the specifications of the Food Chemicals Codex. The number “40” refers to the rate of reaction (ROR) of the sodium acid pyrophosphate. SAPP40 is classified as a fast-acting leavening phosphate, making it ideal for various bakery applications.
For more properties check the form below:
| Items | Specifications |
|---|---|
| Synonyms | Disodium dibasic dibasic diphosphate; Disodium dibasic pyrophosphate; Sodium acid pyrophosphate; Disodium pyrophosphate |
| Chemical formula | Na2H2P2O7 |
| EC-No. | E450(i) |
| Molecular weight | 221.94 |
| Description | White powder or granules |
| CAS NO. | 7758-16-9 |
| Composition | Assay: 95 %min P2O5: 63,0 %~ 64,5 % |
What Else Does ROR SAPP Have?
Apart from SAPP40, there are several other grades of SAPP available, each with a different ROR. These include SAPP10, SAPP15, SAPP20, SAPP28, SAPP37, and SAPP40. The selection of the appropriate grade depends on the desired rate of reaction and specific requirements. SAPP40, with its faster rate of reaction, offers unique advantages in certain applications. The most regularly used ones are SAPP 40 and SAPP 28.
What’s the Difference between SAPP 40 and SAPP 28?
SAPP40 and SAPP28 are two grades of Sodium Acid Pyrophosphate (SAPP) that are commonly used as leavening agents in the food industry. While both grades serve similar purposes, there are distinct differences between them in terms of their reaction rates and their effects on food.
SAPP40, with its faster reaction rate, is typically employed in bakery applications where quick leavening is desired. It is commonly used in cake and cake doughnut production, where the rapid release of carbon dioxide is necessary to achieve the desired texture and volume in the final products.
On the other hand, SAPP28 has a slower reaction rate and is often utilized in commercial baking powder for all-purpose and institutional baking. It is suitable for applications that involve longer production cycles or holding times, allowing the leavening process to occur gradually [1].
What are their Main Functions?
Leavening Agent: SAPP is widely used in the baking industry due to its ability to function as a leavening agent. When incorporated into a dough or batter along with an alkaline component like baking soda (sodium bicarbonate), a chemical reaction takes place, producing carbon dioxide gas. This gas gets trapped within the dough or batter, causing it to expand and resulting in a light, airy product once baked. SAPP’s slow-reacting nature, which results in “delayed action” leavening, is particularly beneficial in products that require extended shelf-life or are subjected to freezing conditions, like frozen doughs or batters. This ensures the final baked goods have optimal volume and texture, even after a period of storage[2].
pH Control: Another important function of SAPP is its role in pH regulation. In the food industry, maintaining the proper acidity level of a product is crucial for several reasons. Firstly, it can inhibit bacterial growth, enhancing the safety and shelf life of the product. Secondly, the pH level can significantly influence the taste and appearance of food, both of which are key to consumer acceptance. For instance, SAPP can be used in beverages to balance acidity, improving the overall flavor profile[2].
Moisture retention: SAPP readily dissolves in water to form pyrophosphate, which interacts with the proteins in the baked goods system. This interaction helps provide a moist texture to the final product [2].
Color Control: SAPP’s ability to control the color of food products makes it a valuable addition to food processing. This is particularly true in the case of potato products, where it’s used to prevent after-cooking darkening, a common issue that can negatively affect the visual appeal of the product. By maintaining a desirable color, SAPP ensures the product remains visually pleasing, which is key to consumer acceptance.
Emulsifier and Stabilizer: In the realm of processed foods, SAPP plays a dual role as both an emulsifier and stabilizer. As an emulsifier, it aids in mixing ingredients with different solubilities, such as oil and water, ensuring a uniform distribution within the food product. This is essential in products like dressings or sauces, where a consistent texture is desired. As a stabilizer, SAPP helps to maintain the overall texture and consistency of food products, ensuring they retain their desired state throughout their shelf life.
Meat and Seafood Processing: The use of SAPP in meat and seafood processing is multi-fold. Primarily, it acts as a sequestrant, binding to and controlling metal ions that can affect the overall quality of the product. This improves the water-holding capacity of the meat or seafood, enhancing its texture and yield upon cooking. Furthermore, SAPP aids in color preservation and inhibits the growth of spoilage organisms, ensuring the product remains visually appealing and safe for consumption throughout its shelf life.
Mineral Supplement: While not its primary use, SAPP can serve as a source of dietary phosphorus, a crucial mineral required for various bodily functions, including energy production, bone and teeth formation, and pH regulation. Some food products may include SAPP to fortify them with additional phosphorus, supporting overall nutritional value.
Are They Safe?
When it comes to food additives, safety is of utmost importance. The safety of SAPP as a food additive has been approved by authoritative bodies such as the U.S. Food and Drug Administration (FDA), the European Food Safety Authority (EFSA), and the Joint FAO/WHO Expert Committee on Food Additives (JECFA). These regulatory bodies have conducted thorough evaluations to ensure that SAPP, including SAPP40, is safe for consumption.
In conclusion, SAPP40 is a valuable leavening agent in the bakery industry, providing fast-acting leavening properties for a range of baked goods. Its distinct reaction rate sets it apart from other grades of SAPP, such as SAPP28. With its acidulant, buffering, and leavening functions, SAPP40 enhances the flavor, texture, and volume of bakery products. Furthermore, it has been deemed safe for consumption by regulatory authorities. Whether you’re creating cake doughnuts, cake mixes, breedings, or batters, SAPP40 is a reliable ingredient that ensures consistent and delicious results. Incorporate SAPP40 into your product line making your business more competitive. Contact us at [email protected] to get a quotation. We are glad to serve you 24/7.
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