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SAPP # 4® Sodium Acid Pyrophosphate (Food)
Used as a leavening agent in refrigerated canned dough, frozen or refrigerated batters and other products requiring a slow reaction rate.
SAPP # 4® Blend Sodium Acid Pyrophosphate (Food)
Used as a leavening agent in refrigerated canned dough, frozen or refrigerated batters and other products requiring a slow reaction rate.
Perfection® Sodium Acid Pyrophosphate (Food)
The fastest acting SAPP, used as a leavening agent in donuts, cakes and other prepared mixes. Frequently used with slower acting leavenings.
Victor Cream® Sodium Acid Pyrophosphate (Food)
Used in baking powders, baking creams and as a leavening agent for prepared doughnut and cake mixes.
Donut Pyro® Sodium Acid Pyrophosphate (Food)
Developed as a leavening agent in cake donuts mixes. Can be used with slower acting leavenings in cake, pancake and other prepared mixes.
Cal-Rise® CAPP and MCPA (Food)
Cal-Rise® is a replacement for sodium-based leavening acids like SAPP 28 that are used in a variety of bakery mixes, tortillas, cookies, and crackers. Cal-Rise® is labeled as calcium acid pyrophosphate and monocalcium phosphate anhydrous.
BP Pyro® Sodium Acid Pyrophosphate (Food)
Slow reaction rate makes it ideal for refrigerated doughs, cakes, muffins, pancake mixes and baking powders. Often used with faster acting leavenings.
Sodium Acid Pyrophosphate (Tech)
Used in metal finishing and water treatment for lead control, red and black water sequestration, and as a dispersant in oil-well drilling muds.
Taterfos® Sodium Acid Pyrophosphate (Food)
Maintains natural white color of cooked potatoes.
*These statements have not been evaluated by the Food and Drug Administration. This ingredient is not intended to diagnose, treat, cure, or prevent any disease. † Substantiation for such claims will depend on the specific formulation and applicable supporting data, and we make no representation as to the efficacy of an ingredient for these claims. (The foregoing statements do not apply to our phosphate products.)