Sodium Acid Pyrophosphate

Sodium Acid Pyrophosphate compounds play an important role in most baking processes; they make sure that baked products get the right texture and volume. These compounds therefore operate by reacting with agents that have alkaline contents with a resultant formation of carbon dioxide gas that results in the formation of air pockets in confectionaries such as the doughs and the batters. It is extensively used in cake making, pancakes, and other baked foods in order to achieve the light texture needed at the end. Sodium Acid Pyrophosphates are useful in the food industry.