Calcium Acid Pyrophosphate (CAPP) is a white, odorless powder that is commonly used as a leavening agent in baking. It is a chemical compound that consists of calcium, phosphorus, and oxygen, with the chemical formula Ca(H2P2O7)2. CAPP is a slow-acting leavening agent that reacts with baking soda to produce carbon dioxide gas, which helps dough or batter rise. It is often used in combination with other leavening agents, such as baking powder, to achieve the desired texture and volume in baked goods
CAPP is also used as a food additive to regulate acidity and prevent the formation of crystals in processed foods. It is generally recognized as safe (GRAS) by the U.S. Food and Drug Administration (FDA) and is commonly found in a variety of foods, including bread, cake, cookies, and muffins.
Calcium acid pyrophosphate (CAPP) is a white, odorless powder that is commonly used as a leavening agent in baked goods, such as bread, cakes, and pastries. It is also used as a buffering agent, a stabilizer, and a sequestrant in various food products.
CAPP is a salt of pyrophosphoric acid and calcium, with the chemical formula Ca(H2P2O7)2. It is produced by reacting phosphoric acid with calcium carbonate or calcium hydroxide.
In baking, CAPP reacts with baking soda (sodium bicarbonate) to produce carbon dioxide gas, which causes the dough or batter to rise. This reaction occurs when the mixture is heated, and the gas is trapped in the dough or batter, creating air pockets that give the baked goods a light and fluffy texture.
CAPP is generally recognized as safe (GRAS) by the U.S. Food and Drug Administration (FDA) and is widely used in the food industry. However, excessive consumption of CAPP may lead to gastrointestinal discomfort, such as bloating and gas.
