Abstract
Disodium acid pyrophosphate (SAPP) is used in the potato industry for preventing after-cooking darkening of cooked and oil-blanched French-fried potato. SAPP-treated potatoes often develop a bitter off-flavor chemical taste due to large amounts of PO4 absorbed from hydrolysis of SAPP solution. SAPP hydrolyzes directly to orthophosphate. Hydrolysis rate depends directly upon temperature and pH of the solution. The best control of after-cooking darkening is attained at pH 5 at 20–25°C. Increasing the concentration of SAPP solution has little effect on its stability at various temperatures and pH, and also made no great improvement on the color of the French-fry strips after par frying.
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