Sodium Acid Pyrophosphate/Sapp CAS No 7758-16-9

• CAS No.: 7758-16-9
• Formula: Na2h2p2o7
• EINECS: 231-835-0
• Model NO.: industrial grade
• Certification: CIQ, ISO
• Purity: 90%~99%
• Type: Sodium Pyrophosphate
• Appearance: Free Flowing White Powder
• Assay: ≥95.0%
• pH: 3.5-4.5
• Fluorescence: ≤0.005%
• Transport Package: 25kg. 50kg. 1000kg
• Specification: 95%MIN
• Trademark: HSM
• Origin: China
• HS Code: 28353990
• Production Capacity: 50000mt/Year

Product Description

Food additive Sodium Acid Pyrophosphate/SAPP

     Sodium acid pyrophosphate(SAPP) white powder, relative density 1.86, insoluble in water, insoluble in ethanol, aqueous solution is heated with dilute acid hydrolysis of PA, Sodium acid pyrophosphate hygroscopic, absorbing water to form six crystalline hydrate, Sodium acid pyrophosphate heated to above 220 ºC partial decomposition of sodium.

      Sodium acid pyrophosphate(SAPP) as fermentation agent, buffer, improvers, emulsifiers, nutrients, canned food preservatives, for baking food, Sodium acid pyrophosphate(SAPP) as a leavening agent in baked foods sodium sodium to control the fermentation speed, for instant noodles, reduce product time and avoid complex viscosity of water. Sodium acid pyrophosphate pastry for biscuits, shorten the fermentation time, reduce product breakage, loose gap neatly, Sodium acid pyrophosphate extended storage period. Sodium acid pyrophosphate packaging: 25 kg net paper bags or paper-plastic bags. Sodium acid pyrophosphate storage and transportation: Stored in dry, ventilated; Sodium acid pyrophosphate to prevent rain and moisture during transportation, loading and unloading should be with care, to prevent the packaging is damaged; stored separately from poisonous substances when.
    Applications:
1.sodium acid pyrophosphate is a popular leavening agent found in baking powders.

2.It is available in a variety of grades that affect the speed of its action. 
3.It is designated in the United States as generally recognized as safe(GRAS) for food use. 
4.It is used in canned seafood to maintain color and reduce purge[clarification needed] during retorting. 
5.It is an acid source for reaction with baking soda to leaven baked goods.
6.the role of food additive sodium acid pyrophosphate in the food industry is: buffer, leavening agent, chelating agent, stabilizer, emulsifier, color improver.


    

item	Standard
Disodium dihydrogen pyrophosphate	94.0
PH	3.9-4.1
As content	3.0
Fluoride	50.0
Heavy metal	10
Lead content(Pb)	2.0
Water insoluble matter	0.6