Calcium Acid Pyrophosphate
CAPP, Calcium Dihydrogen Pyrophosphate, Acid Calcium Pyrophosphate.
- CAS
- 14866-19-4
- EC
- 238-933-2
- Sectors
- Food & Nutrition
Calcium Acid Pyrophosphate (CAS 14866-19-4) is a Food Grade leavening acid in high-purity powder form, a sodium-free alternative to traditional leavening agents that controls carbon dioxide release in refrigerated doughs, commercial baking mixes, and canned biscuits, and stabilizes processed seafood and meat. It provides a slow reaction rate ideal for refrigerated doughs and commercial baking mixes. 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.