Sapp (Sodium Acid Pyrophosphate)

25kg net WPP/PE bags

Product introduction Sodium Acid Pyrophosphate food grade (SAPP)Property. CAS No.7758-16-9 EIENECS No. 231-835-0 Property:White powder, easily soluble in water but insoluble in ethanol; Density at 2.45g/cm3 and melting point at 890oC; Deliquescent in the open air. The water solution shows weak alkalinity and stable at 70oC, but will be hydrolyzed into disodium phosphate when boiled. Product Name:Tetra Sodium Pyrophosphate,TSPP Classification:Phosphate Density:1.86 Grade:Food grade Insoluble:In ethanol Purity:96.5% Type:BYPH-04 Soluble:In water Molecular weight:221.95 PH (1% aqueous solution):3.5-4.5 Executive Standard:GB 25567-2010 Pallet:Based on buyer's requirment Product details Food Grade Sodium Acid Pyrophosphate(SAPP) application: For Roasted foodstuff,SAPP is widely applied as a leavening agent to roast foodstuffs to control the fermentation speed. For instant noodles,it is applied to reduce the time of rehydration of finished products and keep the noold chewy and complete; For for biscuits and pastries,it is used to shorten the fermentation time, reduce the rate of product damage, loose and neat space, and extend the storage period.

In the food industry as a rapid starter culture, quality improver, used for bread, pastries and other synthetic leavening agents of acid components. With other phosphate compound can be used for lunch meat, cooked ham, canned meat and other meat products, such as water retention agents, instant noodle rehydration agents. Our company is manufacturer and exporter of food and pharmaceutical chemicals, complying with BP/USP/EP/FCC standard, along with many years' experience of manufacturing and exporting. Feel free to contact us.

Sodium Acid Phosphate Food Grade, SAPP Molecular Formula: Na2H2P2O7 National Standard: HG2928-1999 Appearance: White powder Packing: Plastic woven bag inner with plastic bag, 25kg/50kg/1000kg in net, 26MT in each 20ft container without pallets. Application: 1. It is Baking powder, used in baking and to control the fermenting speed, to increase the producing strength. It is used in instant noodles to reduce time after subjecting to water. It is also used in biscuits and cakes, to reduce fermenting time, to decrease the destroying, to maintain the clear gaps, finally to extend products storage. 2. It is speedly fermentation, water retaining agent and quality improver, used in bread, biscuits, meat, aquatic products and so on. 3. As quality improver,it enhances complexation,PH value and Ionic strength. According to rules, its max adding quantity is 3.0g/KG in biscuits and 1.0-3.0g/KG in bread.

Molecular formula: h2na2o7p2 Molecular weight: 222 Cas no.: 7758-16-9 Einecs no.: 231-835-0 Model no.: schng 103 Purity: 95% food grade&tech grade Sodium acid pyrophosphate(sapp) called disodium dihydrogen pyrophosphate, too, it is white powder or granular; density is 1.86; it is easily dissolved in water and not dissolved in ethanol. Its solution can transit to phosphoric acid after heating with diluent inorganic acid. Sapp absorbs the moisture somehow and then become 6 crystalline hydrate. It could be decomposed into sodium metaphosphate above temperature of 220 degree. When used as swelling agent, it is can control the reaction speed caused by its owned suitable aluminum or calcium salt. Application 1. It is baking powder, used in baking and to control the fermenting speed, to increase the producing strength. It is used in instant noodles to reduce time after subjecting to water. It is also used in biscuits and cakes, to reduce fermenting time, to decrease the destroying, to maintain the clear gaps, finally to extend products storage. 2. It is speedly fermentation, water retaining agent and quality improver, used in bread, biscuits, meat, aquatic products and so on. 3. As quality improver, it enhances complexation, ph value and ionic strength. According to rules, its max adding quantity is 3.0g/kg in biscuits and 1.0-3.0g/kg in bread.

Assay(as Na2H2P2O7)% 95.0% P2O5% 63.0%-64.0% PH Value 3.5-4.5 Water Insoluble %í_ 1.0 Fluoride (as F) % í_ 0.005 Heavy Metals (as Pb) % í_ 0.001 Arsenic (As)% í_ 0.0003 Loss on ignition(105íµ) %í_ 0.5. Chemical formula : Na2H2P2O7 Molecular weight: 221.95 CAS Number: 7758-16-9

Sodium acid pyrophosphate(SAPP) (CAS No.: 7758-16-9 ) Executive Standard: HG2928-1999 Molecular Formula: Na2H2P2O7 MW: 221.94. Character: It is white power. soluble in water, but insoluble in alcohol. solubility is 32.5% at 100'C. Usage: Used as buffer, leaven, quality modifier, ferment agent, emulsifier, nutriment, adhesive and preservative in foods. Specifications Food Grade. Main contents % Min 96.0. Whiteness % Min 90. Water insoluble % Max 0.1. PH Value of 1% water solution 3.5-4.5 . Bulk density g/cm3 0.85-1.15 . Arsenic, as As %Max 0.0001. Heavy metals, as Pb % Max 0.001. Fluoride, as F % Max 0.001 . Package: 25kgs woven bag lined with plastic bag, according to the customer's demand , Stored at draughty dry places.

Chemical formula: Na2H2P2O7 CAS NO. 7758-16-9 Application: Used as a fast fermentation agent, quality improver, puffer, Buffering agent, chelating agent, rehydration agent and adhesive in food processing. Acid ingredients for synthetic puffers such as bread, pastries, CO2 have a longer generation time, suitable for less moisture-rich grilled foods (such as pancakes), and other phosphate compounding can be used for cheese, lunch meat, ham, meat products and aquatic products processing water retention agent, instant noodles compounding agent. In food processing generally add 0.5-3, in the processing of aquatic products to add a maximum amount of 1%. Package: 25 kgs bag,two layer inner bag, outside bag is WPP bag

Supplier: Sodium Acid Pyrophosphate (Sapp)