It is an acid source for reaction with baking soda for leaving in baked goods. Sodium Acid Pyrophosphate is used in cooking to shorten the fermentation time of cakes, crackers and pies. However, it increases the fermentation speed in roasted food items, such as pizza breads. Sodium acid pyrophosphate controls the mushiness and stickiness of noodles and helps noodles cook in water in a relatively short time period. The substance also creates a desirable porous space in the dough and batter, which gives food made from such dough and batter a longer shelf life. It is also used in canned seafood as buffering and chelating agent to maintain color and reduce purge during retorting. Retorting achieves microbial stability with heat. In cured meats, it speeds the conversion of sodium nitrite to nitrite by forming the nitrous acid intermediate and can improve water-holding capacity. Sodium Acid Pyrophosphate is also used in frozen hash browns and other potato products as a scald agent, where it is used to keep the color of the potatoes from darkening. As food ingredient, it is often labeled as food additive E450. It is also known as Disodium Pyrophosphate, Disodium Diphosphate, SAPP etc. As on 2014, It is designated in the United States as GRAS (Generally Recognized As Safe) for food use.