Below is a list of all known varieties for Sodium Acid Pyrophosphate (SAPP). Click on a variety name to view more detailed nutrient and sourcing information.
| Variety Name | Description |
|---|---|
| Active Dry Yeast (ADY) | A dormant form of *Saccharomyces cerevisiae* in granules. Must be rehydrated (proofed) in warm water before use. |
| Ammonium Bicarbonate (Bakers Ammonia) | A leavening agent that completely decomposes into CO2, ammonia, and water with heat. Used for flat, dry baked goods like crackers and cookies. |
| Ammonium Chloride | A yeast nutrient and dough conditioner. Also used to make "salmiak" (salty licorice). |
| Ascorbic Acid (Vitamin C) | Used as an "oxidizing agent" in bread. It strengthens the gluten network, leading to a better rise and finer crumb. |
| Autolyzed Yeast Extract | A flavor enhancer made from the broken-down cells of yeast. Very high in umami (glutamate). Used in savory snacks and spreads (e.g., Marmite). |
| Azodicarbonamide (ADA) | A fast-acting oxidizing agent (dough conditioner) used to strengthen dough in commercial baking. Now banned in some regions. |
| Baking Powder (Aluminum-Free) | A double-acting baking powder that does not contain SAS or SALP, typically using SAPP and/or MCP. |
| Baking Powder (Double-Acting) | (Linked) A complete leavening mix containing SAPP (slow-acting) and another acid (like MCP, fast-acting), plus baking soda. |
| Baking Powder (Gluten-Free) | Standard baking powder, but certified gluten-free (often using cornstarch as a filler). |
| Baking Powder (Single-Acting) | A leavening mix containing baking soda and a single, fast-acting acid (like Cream of Tartar or MCP). Requires immediate baking. |
| Baking Soda (Sodium Bicarbonate) | (Linked) The base ingredient that reacts with SAPP to produce CO2. Used as a leavener. |
| Brewer's Yeast (Deactivated) | Deactivated *S. cerevisiae* (often a byproduct of brewing). Used as a nutritional supplement (rich in B-vitamins), but is very bitter. |
| Calcium Peroxide | An oxidizing agent used in bread to improve dough strength, texture, and rise. |
| Calcium Propionate | A preservative and mold inhibitor commonly used in bread and baked goods. |
| Calcium Stearoyl Lactylate (CSL) | A dough conditioner similar to SSL, also used to improve loaf volume and crumb softness. |
| Calcium Sulfate (Gypsum) | A "brewing salt" used to add permanent calcium hardness to water (Burtonization). Also used as a dough conditioner and tofu coagulant. |
| Diacetyl Tartaric Acid Esters of Monoglycerides (DATEM) | A strong emulsifier that strengthens the gluten network, leading to better dough stability and loaf volume. |
| Diammonium Phosphate (DAP) | A "yeast nutrient" "used" in "winemaking" and "brewing" to "ensure" "healthy" "fermentation." |
| Disodium Phosphate (DSP) | A "phosphate" "used" as an "emulsifier," "buffering agent," and "anti-caking" "agent." "Used" in "processed cheese" and "cereal." |
| Fresh Yeast (Cake / Compressed) | A moist, perishable block of live yeast cells. Preferred by some bakers for its potent and fast-acting nature. |
| Fumaric Acid | A strong, non-hygroscopic (doesn't absorb water) acid, used in dry mixes (like pancake mix) for leavening and tartness. |
| Glucono Delta-Lactone (GDL) | A slow-releasing acidulant. It hydrolyzes in water to form gluconic acid, providing a slow, progressive leavening. Also used to coagulate tofu. |
| Instant Dry Yeast (IDY) | A more potent, finer-grained yeast that does not require proofing. Can be mixed directly with dry ingredients. Also called "Rapid Rise" or "Bread Machine" yeast. |
| L-Cysteine | An amino acid used as a "reducing agent." It breaks disulfide bonds in gluten, making dough more extensible, pliable, and reducing mixing time. |
| L-Cysteine Hydrochloride | The salt form of L-Cysteine, used as a dough conditioner in commercial baking. |
| Malted Barley Flour (Diastatic) | Flour made from sprouted barley. It contains *active* amylase enzymes, which break down starch into sugar, feeding the yeast and improving browning. |
| Malted Barley Flour (Non-Diastatic) | Flour from malted barley that has been heat-treated to *deactivate* enzymes. Used only for its sweet, malty flavor and color. |
| Monocalcium Phosphate (MCP) | (Linked) A fast-acting leavening acid, often paired with SAPP in baking powder. |
| Monosodium Phosphate (MSP) | A "phosphate" "used" as an "acidulant" and "buffer" in "beverages" and "dry mixes." |
| Nutritional Yeast (Deactivated) | A deactivated species (*S. cerevisiae*) sold as yellow flakes. Not for leavening; used as a "cheesy," "nutty," umami-rich seasoning. |
| Potassium Bicarbonate | A sodium-free alternative to baking soda. Used in low-sodium baking, reacts with acid to produce CO2. |
| Potassium Carbonate (Potash) | A strong alkaline leavening agent, traditionally used in European baked goods like gingerbread to produce a dark color and strong rise. |
| Potassium Phosphate (Dipotassium) | The "potassium" "version" of "DSP." "Used" as a "buffer," "stabilizer," and "emulsifier" in "non-dairy" "creamers." |
| SAPP (Meat Processing) | Used as a curing accelerator and to retain moisture and color in processed meats. |
| SAPP (Potato Grade) | A grade of SAPP used in potato processing to prevent "after-cooking darkening" by chelating iron. |
| SAPP 28 (Baking Grade) | A common grade of SAPP with a moderate reaction rate, used as the acid in double-acting baking powder. |
| SAPP 40 (Fast-Acting) | A fast-acting grade, used in refrigerated doughs. |
| Sodium Aluminum Phosphate (SALP) | A slow-acting, heat-activated leavening acid, often used in self-rising flour and pancake mixes. |
| Sodium Aluminum Sulfate (SAS) | A slow-acting leavening acid that only reacts with heat. A common component in "double-acting" baking powder. |
| Sodium Bicarbonate (Baking Soda) | A pure alkaline base (NaHCO3). Reacts with an acid (like SAPP, vinegar, or buttermilk) to produce CO2 gas. |
| Sodium Hexametaphosphate (SHMP) | A "sequestrant" "used" to "bind" "calcium" and "magnesium." "Used" in "canned" "fish," "syrups," and "soft drinks." |
| Sodium Phosphate (General) | A "general" "term" for "sodium salts" of "phosphoric acid." "Used" as "buffers," "emulsifiers," and "leavening agents." |
| Sodium Stearoyl Lactylate (SSL) | An emulsifier and dough conditioner used to strengthen dough, improve texture, and provide a softer crumb in baked goods. |
| Tetrasodium Pyrophosphate (TSPP) | A "related" "pyrophosphate" "used" as a "buffering agent," "emulsifier," and "thickener" in "puddings," "canned tuna," and "crab meat." |
| Trisodium Phosphate (TSP) | A "strong" "alkali" "used" as a "buffering agent," "emulsifier," and "thickener." "(Note: Also a "powerful" "cleaning agent"). |
| Urea (Food Grade) | A "source" of "nitrogen" "used" as a "yeast nutrient" in "winemaking" and "brewing." |
| Vital Wheat Gluten | The pure, extracted protein from wheat. Added to low-protein flours (like whole wheat or rye) to increase gluten strength and improve rise. |
| Yeast Nutrient (DAP) | Diammonium Phosphate (DAP). A nitrogen source added to dough or "wine must" to feed the yeast and ensure a strong, complete fermentation. |