Mono Acid Calcium Phosphate (MACP) is used in the food industry as a leavening agent, i.e., to cause baked goods to rise. Because it is acidic, when combined with an alkali ingredient, commonly sodium bicarbonate (baking soda) or potassium bicarbonate, it reacts to produce carbon dioxide and a salt. Outward pressure of the carbon dioxide gas causes the rising effect. When combined in a ready-made baking powder, the acid and alkali ingredients are included in the right proportions such that they will exactly neutralize each other and not significantly affect the overall pH of the product. It is fast acting, releasing most carbon dioxide within minutes of mixing. It is popularly used in pancake mixes. In double acting baking powders, MACP is often combined with the slow acting acid Sodium Acid Pyrophosphate (SAPP). It is fast acting, releasing most carbon dioxide within minutes of mixing. It is most popularly used in cakes though individual bakers develop own recipes for other baking applications leveraging its fast acting properties.