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Effect of pH and temperature on the hydrolysis of disodium acid pyrophosphate (SAPP) in potato processing

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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.

Resumen

El pirofosfato disódico (SAPP) es usado en el procedimiento de la papa para prevenir el ennegrecimiento de la papa cocida y frita. Las papas tratadas con SAPP frecuentemente desarrollan un sabor amargo debido a la gran absorción de PO4 de la solución de SAPP.

SAPP se hidroliza directamente a ortofosfato. La velocidad de la hidrólisis depende directamente de la temperatura y pH de la solución. El mejor control del ennegrecimiento de la papa después de cocinada se obtiene a pH 5 á 20–25°C. El incremento de la concentración de SAPP tuvo poco efecto en su estabilidad a varias temperaturas y pH, y no provocó gran mejoramiento en el ctlor de las papas fritas después de una fritura pareja.

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Authors and Affiliations

  1. Western Regional Research Center, 800 Buchanan Street, 94710, Berkeley, California

    Keng C. Ng & M. L. Weaver

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  1. Keng C. Ng
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  2. M. L. Weaver
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Ng, K.C., Weaver, M.L. Effect of pH and temperature on the hydrolysis of disodium acid pyrophosphate (SAPP) in potato processing. American Potato Journal 56, 63–69 (1979). https://doi.org/10.1007/BF02852171

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  • DOI: https://doi.org/10.1007/BF02852171

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