| CAS No.: | 7758-16-9 |
|---|---|
| Formula: | Na2h2p2o7 |
| EINECS: | 231-835-0 |
| Certification: | CCIC, CIQ, ISO |
| Purity: | ≥99% |
| Type: | Sodium Pyrophosphate |
| Samples: |
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| Customization: |
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Audited Supplier Food Ingredient Sodium acid pyrophosphate sapp cas 7758-16-9:
Sodium Acid Pyrophosphate (SAPP) is a chemical compound commonly used as a food additive, with the E number E450. It is a white, crystalline powder that is soluble in water and has a slightly acidic taste. SAPP is commonly used as a leavening agent for baked goods such as cakes, biscuits, and bread. It is also used as a buffering agent, emulsifier, and sequestrant in a variety of processed foods. In addition, SAPP is used in the preparation of potato products to prevent discoloration and improve texture. It has been deemed safe for consumption by regulatory authorities in most countries.
Specification of Sodium acid pyrophosphate:
| Items | Specification |
| Product name | Sodium Acid Pyrophosphate |
| Description | White Powder |
| Assay(Na2H2P2O7) | 95.0%min |
| P2O5 | 63.0-64.5% |
| Water insoluble | ≤1.0% |
| Arsenic | ≤ 1 mg/kg |
| Fluoride | ≤ 10 mg/kg (EXPRESSED AS FLUORINE) |
| 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 |
| MERCURY | ≤ 1 mg/kg |
| ALUMINIUM | ≤ 200 mg/kg |
| Loss on dry | 0.5%max(105°C, 4 HOURS) |
| Bulk desity | 800-1150g/l |
| Ror | 28 |
Uses of Sodium acid pyrophosphate cas 7758-16-9:
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.
| Sodium acid pyrophosphate (SAPP) | Sodium tripolyphosphate(STPP) | Tetra Sodium Pyrophosphate (TSPP) |
| Monosodium Phosphate (MSP) | Disodium Phosphate (DSP) | Trisodium phosphate (TSP) |
| Sodium hexametaphosphate (SHMP) | ||
| Monopotassium Phosphate(MKP) | Dipotassium phosphate (DKP) | Tripotassium Phosphate(TKP) |
| Tetrapotassium Pyrophosphate(TKPP) | Potassium Tripolyphosphate (KTPP) | |
| Diammonium Phosphate (DAP) | Monoammonium Phosphate(MAP) | Urea Phosphate(UP) |
| Tricalcium phosphate (TCP) | Dicalcium Phosphate (DCP) | Monocalcium Phosphate (MCP) |
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