What is Calcium Acid Pyrophosphate (CAPP)?

Calcium Acid Pyrophosphate (CAPP), also known by its chemical formula Ca(H2P2O7)2, is a white, odorless, and water-insoluble compound. It is a calcium salt of pyrophosphoric acid. The compound is commonly used in the food industry as a leavening agent and stabilizer.

In baking applications, Calcium Acid Pyrophosphate acts as a leavening agent by producing carbon dioxide gas when exposed to heat and moisture. This gas helps to create bubbles in the dough or batter, causing it to rise and giving the final baked product a light and airy texture. CAPP is often used in combination with other leavening agents such as baking soda (sodium bicarbonate) to achieve the desired leavening effect in various baked goods.

Additionally, Calcium Acid Pyrophosphate is used as a stabilizer in certain food products to prevent undesirable interactions between ingredients and to maintain product quality and consistency. It can act as a buffering agent, helping to regulate the pH of food products and prevent pH changes during processing and storage.

Due to its uses in the food industry, Calcium Acid Pyrophosphate is generally recognized as safe (GRAS) by regulatory authorities, including the U.S. Food and Drug Administration (FDA).

As with any food additive, it is essential to use Calcium Acid Pyrophosphate in accordance with the approved guidelines and regulations set by relevant authorities to ensure its safe and proper use in food products.