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FOOD GRADE
Function:
Leavening Agent: SAPP acts as a leavening agent in baked goods by releasing carbon dioxide gas when activated by heat or acid. This helps dough or batter rise and results in a lighter and fluffier texture.
pH Control: SAPP is used to control acidity levels in food products. It can act as a buffer, stabilizing pH and preventing undesirable changes in color, flavor, or texture caused by extreme pH conditions.
Emulsifier: In some cases, SAPP can function as an emulsifier, assisting in the formation and stabilization of emulsions to prevent separation between oil and water components.
Water Retention: SAPP has hygroscopic properties, meaning it can absorb and retain moisture. This property is beneficial for extending the shelf life of food products by reducing their susceptibility to drying out.
Applications:
Baked Goods: SAPP is commonly used in baked goods like bread, cakes, muffins, and pastries to enhance their volume, texture, and softness.
Meat Products: It can be found in processed meat products, such as sausages and canned meats, to improve water-binding capacity, texture, and overall quality.
Instant Pancake and Cake Mixes: SAPP is often included in instant pancake mixes and cake mixes to facilitate quick leavening and provide consistent results.
Potato Products: In frozen potato products like French fries, SAPP helps maintain texture and appearance by preventing discoloration and improving moisture retention during processing and storage.
Dairy Products: Some dairy-based desserts, including custards and puddings, may contain SAPP to stabilize their structure and prevent syneresis (liquid separation).
Function:
Leavening Agent: SAPP acts as a leavening agent in baked goods by releasing carbon dioxide gas when activated by heat or acid. This helps dough or batter rise and results in a lighter and fluffier texture.
pH Control: SAPP is used to control acidity levels in food products. It can act as a buffer, stabilizing pH and preventing undesirable changes in color, flavor, or texture caused by extreme pH conditions.
Emulsifier: In some cases, SAPP can function as an emulsifier, assisting in the formation and stabilization of emulsions to prevent separation between oil and water components.
Water Retention: SAPP has hygroscopic properties, meaning it can absorb and retain moisture. This property is beneficial for extending the shelf life of food products by reducing their susceptibility to drying out.
Applications:
Baked Goods: SAPP is commonly used in baked goods like bread, cakes, muffins, and pastries to enhance their volume, texture, and softness.
Meat Products: It can be found in processed meat products, such as sausages and canned meats, to improve water-binding capacity, texture, and overall quality.
Instant Pancake and Cake Mixes: SAPP is often included in instant pancake mixes and cake mixes to facilitate quick leavening and provide consistent results.
Potato Products: In frozen potato products like French fries, SAPP helps maintain texture and appearance by preventing discoloration and improving moisture retention during processing and storage.
Dairy Products: Some dairy-based desserts, including custards and puddings, may contain SAPP to stabilize their structure and prevent syneresis (liquid separation).
