DETERMINATION OF DISODIUM ACID PYROPHOSPHATE IN FRENCH-FRIED POTATOES

An analysis procedure was developed to determine residual disodium acid pyrophosphate (SAPP) in French-fry strips after treatment. The uptake of SAPP in relation to concentrations and temperatures of the treating solution, lengths of treating time and loss of P2O7 from the finish-fried French fries are also considered.