Sodium acid pyrophosphates, baking

A number of acidic phosphates which vary in their rate of reaction are available for use in a wide variety of bakery appHcations. These acids, which include monocalcium phosphate, sodium aluminum phosphate, and sodium acid pyrophosphate, release carbon dioxide at a controlled rate to give a certain fraction prior to baking the remaining fraction is released at a specific time during baking. Controlled releasing of carbon dioxide at the time it is needed can also be achieved by a mixture of different types of leavening acids. 

Slow-acting baking powder Baking powder that contains slow-acting salts, such as anhydrous monocalcium phosphate, sodium acid pyrophosphate, and sodium aluminum phosphate or sulfate, that produce significant amounts of COj during baking. 

Sodium acid pyrophosphate, SAPP, (Na H P O ) A chemical leavening agent that is mildly acidic, with a pH of 4.1. It is used in baking powders and as an additive for the production of chemically leavened baked goods. It is widely used for its variable gas production during mixing, bench action, and baking. 

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