Sodium Acid Pyrophosphate (SAPP) is an inorganic compound that is often used as a leavening agent in the baking industry. As a food-grade additive, it helps control the pH levels in processed foods and is essential in the leavening of bakery products. SAPP reacts with baking soda to release carbon dioxide, which helps dough rise. This property is especially valuable in products like cakes, pancakes, and biscuits. Additionally, it can be used as a buffer, emulsifier, and nutrient in various food applications.