Sodium Acid Pyrophosphate Food Grade for Baking Fermentation

Sodium Acid Pyrophosphate

It has chelating, binding, and swelling properties, as well as buffering effects.

Sodium dihydrogen pyrophosphate, due to its acidity, can be used in combination

with other phosphates and is a good water retaining agent for meat. Used as a leavening agent

for preparing bread and pastries, it can produce carbon dioxide for a long time and is suitable for baked goods with low moisture content