It reacts with baking soda to release carbon dioxide, which helps baked goods rise and become light and fluffy.
It helps adjust the pH of foods, contributing to the desired taste and texture.
It helps maintain the pH balance of food products, preventing them from becoming too acidic or alkaline.
It can be used to improve the texture of baked goods, processed meats, and other foods.
It can help maintain the color of certain foods, particularly in products like canned seafood and cured meats.
It can help increase the water-holding capacity of some foods, such as processed meats, by reducing the amount of moisture lost during processing or storage.
It aids in creating stable emulsions between water and fat, preventing separation and improving texture, especially in meat and seafood products.
This inhibits lipid oxidation, which can lead to rancidity and off-flavors, thus extending shelf life.
It helps bind water to proteins, reducing moisture loss during cooking and processing, resulting in juicier and more tender products.
Sodium Acid Pyrophosphate (SAPP 40; SAPP 28) - This is a food additive commonly used as a leavening agent, acidulant, and buffering agent in various food products. It's a fast-acting leavening phosphate that helps create the desired texture and structure in baked goods, especially in products like cakes, doughnuts. SAPP also plays a role in maintaining color and improving the water-holding capacity of some foods.
Sodium Tri-polyphosphate (STPP) - Our Sodium tripolyphosphate (STPP) is in granular form which improves texture, retain moisture, and enhance flavor in processed foods, particularly meat, poultry, and seafood. It acts as an emulsifier, helps bind proteins, and inhibits lipid oxidation, contributing to overall food quality and shelf life.
Sodium Aluminium Phosphate (SALP) - is a food additive and a leavening acid. It is a white to colorless powder and is considered a slow reacting leavening acid with a neutralizing value of 100. In baking, SALP is typically used in biscuits, muffins and sponge cakes.
Mono-Calcium Phosphate (MCP) - Our MCP Anhydrous is very high quality leavening acid , It is used in conjunction with baking soda to provide aeration and volume in cakes and cookies.
Tetrasodium Pyrophosphate(TSPP) - This is our food additive primarily used as an emulsifier, buffer, and sequestrant. It is commonly applied in chicken nuggets, canned tuna, imitation crab meat, pudding, marshmallows, and soy-based meat alternatives .It's often applied in processed meats, dairy products, and baked goods, contributing to food texture, freshness, and appearance.
