Calcium acid pyrophosphate

Calcium acid pyrophosphate (CAS 14866-19-4 ), commonly abbreviated as CAPP and also known as calcium dihydrogen pyrophosphate, is an inorganic phosphate salt used in food manufacturing and industrial processing.

It functions primarily as a leavening acid, buffering agent, and sequestrant across multiple product categories. In baked goods, CAPP acts as a slow-acting leavening acid when combined with sodium bicarbonate.

This provides controlled gas release during baking to achieve consistent crumb structure in breads, cakes, and self-rising flours. Meat processors use it to bind moisture, improve texture, and stabilize color.

In pharmaceutical tablet manufacturing, it serves as a calcium source and excipient where controlled pH and mineral supplementation are required. Agricultural and feed applications utilize CAPP as a bioavailable source.

It is used in mineral premixes and compound feed formulations to provide phosphorus and calcium. Calcium acid pyrophosphate is supplied as a white crystalline powder for various industrial uses.

Food-grade material is the predominant commercial form, with specifications aligned to FCC standards. Feed-grade and technical-grade variants are available for non-food industrial and agricultural applications.

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