Auto-generated content.
This description was generated automatically and is pending editorial review.
Inaccuracies are possible. Found a mistake? Contact us.
Source
Not animal-derived
Allergen
No
Role in food
Manufacturers add SAPP primarily as a leavening agent in baked goods, such as cakes, …
What it is
Sodium acid pyrophosphate (SAPP) is a chemical compound made from phosphoric acid and sodium carbonate. It is a white, powdery substance that dissolves in water. SAPP is commonly used in food products as a leavening agent.
Why it's used
Manufacturers add SAPP primarily as a leavening agent in baked goods, such as cakes, cookies, and pancakes. When combined with baking soda and moisture, it produces carbon dioxide gas, which helps dough and batter rise. It is also used in processed potato products to prevent them from turning dark.
Health notes
In the United States, the Food and Drug Administration (FDA) recognizes sodium acid pyrophosphate as Generally Recognized As Safe (GRAS). The Joint FAO/WHO Expert Committee on Food Additives (JECFA) has evaluated SAPP and set an acceptable daily intake. At typical intake levels, it is generally considered safe for consumption. There are no notable controversies or significant health concerns associated with its use as a food additive.
Note:
This site presents label data from USDA FoodData Central for general information. It is not medical advice.
Check the package label; formulations change.