Sodium Acid Pyrophosphate
This is what the ingredient is.
Sodium acid pyrophosphate (SAPP) is a leavening agent and color stabilizer. Used in baking and potatoes.
Here is why it shows up on the label.
It works as a leavening acid and prevents browning. Used in baked goods, hash browns, and canned seafood.
Here is what food agencies say.
The FDA lists Sodium Acid Pyrophosphate as Generally Recognized as Safe. Europe approves it as additive E450. The suggested daily limit is about 40 milligrams per kilogram of body weight.
Here is what research has found.
Prevents discoloration in potatoes. Provides slow-acting leavening for extended bake times.
Here are a few things worth knowing.
High phosphate intake may affect kidney function in those with kidney disease. Generally safe at food levels.
Sources
- FDA GRAS
- EFSA E450
How to read this page
We publish plain facts about this ingredient so a label is easier to read. This is not medical advice, and it is not a recommendation to buy, avoid, or use anything. For a personal health question, talk with a clinician who knows your history.