| Customization: | Available |
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| CAS No.: | 7758-16-9 |
| Formula: | Na2h2p2o7 |
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| Items | Specification |
| Product name | Sodium Acid Pyrophosphate |
| Description | White Powder |
| Assay(Na2H2P2O7) | 95.0%min |
| P2O5 | 63.0-64.5% |
| Water insoluble | ≤1.0% |
| Arseni c | ≤ 1 mg/kg |
| Fluoride | ≤ 10 mg/kg (EXPRESSED AS FLUORIN E) |
| Heavy Metal | ≤ 10 mg/kg |
| Ph Value(1% solution) | 3.5-5.0(1% solution) |
| Pb | ≤ 1 mg/kg |
| Cd | ≤ 1 mg/kg |
| Hg | ≤ 1 mg/kg |
| Lead | ≤ 1 mg/kg |
| HYDRAGENUM | ≤ 1 mg/kg |
| ALUMINIUM | ≤ 200 mg/kg |
| Loss on dry | 0.5%max(105°C, 4 HOURS) |
| Bulk desity | 800-1150g/l |
| Ror | 28 |
Sodium Acid Pyrophosphate (SAPP) is used in a wide range of food products as a leavening agent, buffering agent, emulsifier, and sequestrant.
As a leavening agent, SAPP is added to baked goods such as cakes, biscuits, and bread to promote the release of carbon dioxide gas during baking, which causes the dough or batter to rise and become fluffy.
As a buffering agent, SAPP helps regulate the acidity of food products to prevent spoilage and enhance shelf life. It is often used in dairy products like cheese and yogurt to maintain their pH balance.
As an emulsifier, SAPP helps stabilize mixtures of water and oil, preventing them from separating. This property makes it useful in salad dressings, mayonnaise, and other sauces.
Finally, as a sequestrant, SAPP binds with metal ions in food products, preventing them from reacting with other ingredients and causing negative changes in color, flavor, or texture. It is often used in processed meats, canned fruits, and vegetables.
Overall, SAPP is a versatile food additive that plays an important role in improving the taste, texture, and shelf life of many different types of foods.
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