CAPP Calcium Acid Pyrophosphate

Molecular Formula：H2CaP2O7 Molecular Weight：254 CAS NO.: 14866-19-4 EINECS No.: 238-933-2 Character：White Powder Calcium acid pyrophosphate (CAPP) baking powder is a type of leavening agent used in baking. It is a white, odorless powder that is made from a combination of calcium phosphate and phosphoric acid. When mixed with water and an alkaline ingredient (such as baking soda), CAPP releases carbon dioxide gas, which causes the dough or batter to rise. CAPP baking powder is often used in recipes that require a slower rise time, such as cakes and muffins, as it releases gas more slowly than other types of baking powder. It is also commonly used in gluten-free baking, as it helps to improve the texture of the final product. One potential drawback of CAPP baking powder is that it can sometimes leave a metallic aftertaste in baked goods. To avoid this, some bakers prefer to use aluminum-free baking powder, which is made with a different type of…

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