Sodium Acid Pyro Phosphate [E450(i)]
- In Cakes, pastries, donuts, crackers and pies, Pizza breads as a slow acting leavening agent
- Scalding Agent, chelating agent etc.In Noodles to control stickiness and cooking time
- In Double Acting Baking Powder
- Improves shelf life to refrigerated doughs and batters.
- Inhibits darkening of frozen hash browns, French fries and other potato products.
- Maintains colour and reduce purge during retorting in canned seafoods.
- Used in Flavoured milk and in cured/canned meats & sausages
|Categories||Antioxidant; Dough Strengtheners and Conditioners; Leavening Agents|
|Sales markets||Eastern Europe; Middle East; Asia|
|End-Use Categories||Bakery; Confectionary; Frozen food|
|Certifications||Health & Safety (GMP, HAACP and equivalents)|
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