SAPP Page: Hi! Please add a bit of information. Fine, baking soda +SAPP + water = C02 +….which gases will be released during the baking process? CO2 again, something with phosphate… And it’s important – from which chemicals they are produced? Thank you in advance!
This reference (Brodie, J., & Godber, J. (2007). Bakery Processes, Chemical Leavening Agents. Kirk-Othmer Encyclopedia of Chemical Technology.) mentions reactions between baking soda and several acids. Concerning SAPP, they say it produces CO2, H2O and tetrasodium pyrophosphate Na4P2O7 or trisodium pyrophosphate Na3HP2O7<i>.</i> When used as additives, these are numbered E450ii and E450iii (European numbering system for food additives) if you need more information about their safety or characteristics. Hope this helps.<i>
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