Sodium acid pyrophosphate (SAPP) is a condensed phosphate. It is used as leavening agent in baking powders, combining with sodium bicarbonate to release carbon dioxide. It’s also used by the sausage industry to accelerate development of cured meat colour. It speeds the conversion of sodium nitrite to nitrite in cured meats and can improve water-holding capacity. It is also found in potato products, where it prevents darkening.
