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Sodium acid pyrophosphate (SAPP), or disodium pyrophosphate, is a condensed phosphate formed when sodium orthophosphate is heated to remove the water. It is an inorganic compound consisting of sodium cations and pyrophosphate anion. It is used in food mainly for its two properties: It is a leavening acid that combines with baking soda to release carbon dioxide to improve the texture and volume of baked goods. It is a chelating agent to chelate iron to prevent discolouration in processed potatoes. It is extensively used in food processing, such as in canned seafood, cured meat, and potato products, to adjust the pH, maintain colour, improve the water-holding capacity, and reduce purge during retorting. However, little is known about its toxicity[1].

Disodium dihydrogendiphosphate is produced from sodium dihydrogenmonophosphate by heating at 200-250℃：
Na2CO3+2H3PO4→2NaH2PO4+H2O+CO2↑
2NaH2PO4→Na2H2P2O7+H2O

Nonflammable

Amyloid precursor protein α is an α-secretase-cleaved soluble protein that has been shown to have neuroprotective properties. It is derived from amyloid precursor protein. The protein consists of 612 amino acids. Several G protein-coupled receptors are known to activate α-secretase-dependent processing of APP. It has neuroprotective, neurogenic and neurotrophic functions. Amyloid precursor protein a also stimulates gene expression and protein expression.

[1] Yasmina M. Abd-Elhakim . “Effects of the food additives sodium acid pyrophosphate, sodium acetate, and citric acid on hemato-immunological pathological biomarkers in rats: Relation to PPAR-α, PPAR-γ and tnfα signaling pathway.” Environmental toxicology and pharmacology 62 (2018): Pages 98-106.