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7758-16-9 | Sodium Acid Pyrophosphate(SAPP)

7758-16-9 | Sodium Acid Pyrophosphate(SAPP)


  • Product name: Sodium Acid Pyrophosphate(SAPP)
  • Type: Phosphates
  • CAS No.: 7758-16-9
  • EINECS NO.:: 231-835-0
  • Qty in 20' FCL: 25MT
  • Min. Order: 500KG
  • Packaging: 25KG/bag
  • Product Detail

    Product Tags

    Products Description

    White powder or granular; Relative density 1.86g/cm3; Soluble in water and insoluble in ethanol; If its aqueous solution is heated together with diluted inorganic acid, it will be hydrolyzed into Phosphoric Acid; It is hygroscopic, and when absorbing humidity it will become into a product with hexahydrate; If it is heated at a temperature above 220℃, it will be decomposed into sodium metaphosphate.
    As a leavening agent it is applied to roast foodstuffs to control the fermentation speed; When applied to instant noodles, it can shorten water resetting time and avoid stickiness and mushiness of the noodles; When applied to crackers or cakes, it may shorten fermentation time, lower the breakage, make the porous space in good order and therefore lengthen the shelf life.Sodium Acid Pyrophosphate is an anhydrous, white powdered solid. it can use as leavening agent and Sequestrant, which complies with the specification of GB 25567-2010,FCC,EC Regulation for food additives. White powder or granular;Relative density 1.86g/cm3;Soluble in water and insoluble in ethanol; If its aqueous solution is heated together with diluted inorganic acid, it will be hydrolyzed into phosphoric acid; It is hydroscopic, and when absorbing humidity it will become into a product with hexa-hydrates; If it is heated at a temperature above 220°C, it will be decomposed into sodium meta phosphate.

    Application

    Used as acidity- adjuser ,emulsifier ,complexing, expanding agent in food industry. Used as a leavening agent, used for baking food, to control the fermentation speed; For noodles, it can shorten the rehydration time of the finished product, and make the noodles not sticky or rotten; Used in biscuits and cakes, it can shorten the fermentation time, reduce the product breakage rate, loosen the gaps neatly, and prolong the storage period.

    Specification

    ITEM STANDARD
    Na2H2P2O7 95.0% MIN
    APPEARANCE WHITE POWDER
    WATER INSOLUBLE 1.0% MAX
    ARSENIC( AS) 3PPM MAX
    LOSS ON DRYING 0.5% MAX
    CADMIUM (PPM) 1 MAX
    LEAD (PPM) 4 MAX
    MERCURY (PPM) 1 MAX
    HEAVY METAL( PB) 15PPM MAX
    FLUORID( PPM) 10 MAX
    PH VALUE 3.5-4.5

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