Sodium Acid Pyrophosphate improves texture, prevents discoloration, and enhances leavening in bakery and confectionery applications. This multifunctional additive serves as acidulant, leavening agent, and stabilizer with excellent pH regulation properties. SAPP regulates pH levels preventing discoloration while maintaining desired color. As chelating agent, it improves quality and extends shelf life in cakes, bread, pastries, and various processed foods. Industry Applications: Baking powder formulation, potato processing, seafood preservation, canned vegetable processing, and instant pudding production.