date:May 07, 2014
rals in the body and bone loss.
Additionally, sodium acid pyrophosphate is a leavening acid that is only partially soluble in cold water, suiting it to use in cold batters and refrigerated doughs, according to the fourth edition of Baking Science Technology, published by Sosland Publishing Co. Efforts to reduce sodium in products have included finding replacements for SAPP.
The products at the center of the complaint include six items sold under the Marie Callenders brand: original corn bread