Sodium Acid Pyrophosphate (SAPP)

  • CAS No.: 7758-16-9
  • Type.: Phosphates
  • Appearance: White crystalline powder
  • Molecular Formula: H2Na2O7P2
  • Shelf Life: 2 years
  • Min Order Quantity: As requirements
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Item Standard Result
Content (Na2H2P2O7)%≥ 95.0 95.5
Phosphorus pentoxide(P2O5) 63.0-64.0 64.0
PH value 3.5—4.5 4.1
Water-insoluble % ≤ 1.0 0.4
Fluoride (F)% ≤ 0.001 0.0007
Heavy metal (Pb)% ≤ 0.002 0.0006
Arsenic (As)% ≤ 0.0003 0.0001
Loss on burning(105℃)%≤ 0.5 0.38
(1) As fast fermentation agent, quality improver, leavening agent, buffering agent, chelating agent, rehydrating agent and adhesive in food processing. Sodium Acid Pyrophosphate (SAPP) is used for the acidic components of synthetic leavening agents such as bread and cakes, and has a long CO2 generation time. Sodium Acid Pyrophosphate (SAPP) is suitable for melt-baked foods with less moisture content.
 
(2) When combined with other phosphates, Sodium Acid Pyrophosphate (SAPP) can be used for cheese, luncheon meat, ham, meat products and A water-retaining agent for aquatic products processing and a rehydrating agent for instant noodles.
 
(3) Sodium Acid Pyrophosphate (SAPP) can also be used as feed additives to strengthen feed nutrition.
 
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