Calcium Acid Pyrophosphate
TECHNICAL SPECIFICATIONS
Calcium Acid Pyrophosphate (CAPP) is a specialized Food Grade leavening acid with a controlled gas release profile. It provides a slow reaction rate ideal for refrigerated doughs and commercial baking mixes.
This high-purity powder serves as a sodium-free alternative to traditional leavening agents, assisting in sodium-reduction targets. It provides both leavening power and essential calcium enrichment in nutritional food products.
The chemical is highly stable and functions as a dual-purpose buffering agent and sequestering agent. It helps maintain color stability and prevents mineral crystallization in processed seafood and meat.
Calcium Acid Pyrophosphate
APPLICATIONS
- Bakery Leavening: Used in canned biscuits and frozen doughs to control the timing of carbon dioxide release for crumb structure.
- Sodium-Reduced Foods: Replaces Sodium Acid Pyrophosphate (SAPP) to lower dietary sodium content without sacrificing leavening performance.
- Seafood Processing: Acts as a stabilizer to prevent struvite crystal formation and maintain moisture in canned shrimp and tuna.
SAFETY & RISKS
Classified as a Mild Skin/Eye Irritant. Industrial safety measures require PPE including safety glasses, protective gloves, and proper dust ventilation.
PACKAGING
Supplied in 25 kg Kraft Paper Bags and Bulk FIBC Bags for large-scale industrial bakery operations.
