Sodium Acid Pyrophosphate SAPP Powder

Sodium acid pyrophosphate SAPP is used as a starter, for baking products and to control the rate of fermentation; It is used for instant noodles to shorten the rehydration time of finished products, it is not sticky or rotten; It can be used in cookies and cakes, reducing fermentation time, reducing product damage, loosening and unclogging pores, and extending shelf life.

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Description

1. Description of sodium pyrophosphate SAPP

Substance name: Sodium acid pyrophosphate SAPP

CAS Number: 7758-16-9

EU No: 231-835-0

Synonyms: Disodium pyrophosphate; disodium dihydrogen pyrophosphate; Disodium dihydrogen phosphate; Sodium acid pyrophosphate

Chemical formula: Na2H2P2O4

E-number: E 450(i)

Relevant identified uses: food additives.

Physical condition and appearance:

Smell: odorless

Molecular weight: 221.94 g/mol

White color

pH ({{0}}percentage solution/water): 3.7–5.0 (1-percentage aqueous solution)

Boiling point: no data.

Melting point: decomposes. (220 degrees or 428 degrees Fahrenheit)

Density: 2.31 g/cm3

Solubility in water: 11.9 g/ml (20 degrees)

Melting Point: >600 degrees

2. Certificate of AuthenticitySodium acid pyrophosphate SAPP

Test element	Specifications
Contents (On₂H₂P₂O₇) percent	Greater than or equal to 95.0
phosphorus pentoxide(P2O5)	63.0-64.0
pH value	3.7-4.5
Water insoluble percentage	Less than or equal to 1.0
Fluorine (F) percent	Less than or equal to 10 ppm
Heavy metal (Pb) percentage	Less than or equal to 10 ppm
Arsenic (As) percent	Less than or equal to 1 ppm
Pb	Less than or equal to 1 ppm
mercury	Less than or equal to 1 ppm
Black hole	Less than or equal to 1 ppm
Combustion losses(105degree )percentage Less than or equal to	Less than or equal to 0.5
ROP	28

3. Frequently asked questions aboutSodium Acid Pyrophosphate SAPP

1. How many tons can one 20-inch container load?

One 20-inch container can fully load 27 tons of SAPP without pallets.

2. What is the function of SAPP in cake?

Cake donuts use a specially formulated SAPP that releases some gas during mixing and produces more during frying to create proper expansion of the donut during frying.

3. What is the function of SAPP in cookies?

Refrigerated canned cookie dough requires very slow action SAPP at room temperature, but rapid and controlled gas release during proofing. This is used to fill and seal the batter jar to force out any trapped air in the package.

4. What other disintegrants can be used with SAP?

SAPP can be used alone or in combination with other disintegrants. Cake mixes use a combination of intermediate reaction SAPP and MCP, a rapid starter.

5. What can ROR supply?

We can supply SAPP with ROR value 15/28/40.

SAPP 28 is the most common and has the lowest price.

6. Is this sodium acid pyrophosphate (SAPP) the same as tetra sodium pyrophosphate.

Tetrasodium pyrophosphate (TSPP) contains four sodium ions, and sodium acid pyrophosphate (SAPP) contains two. These are related compounds, but not the same, since both have a pyrophosphate base.

4. Application

Used as a starter, for baking products and controlling the fermentation rate; It is used for instant noodles to shorten the rehydration time of finished products, it is not sticky or rotten; It can be used in cookies and cakes, reducing fermentation time, reducing product damage, loosening and unclogging pores, and extending shelf life.