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Dough starter sodium acid pyrophosphate (SAPP)

Properties: white powder or white granules, relative density 1.86, soluble in water, insoluble in ethanol, hydrolyzed into phosphoric acid when heated with dilute mineral acid, hygroscopic, six crystalline hydrates formed after absorbing water, when heated to above 220 ℃ Decompose into sodium metaphosphate.
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Sodium Acid Pyrophosphate (SAPP)

Sodium Acid Pyrophosphate

Chemical formula: Na2H2P2O7

Molecular weight: 221.95

CAS No.: 7758-16-9

Executive standard: GB25567-2010

Properties: white powder or white granules, relative density 1.86, soluble in water, insoluble in ethanol, hydrolyzed into phosphoric acid when heated with dilute mineral acid, hygroscopic, six crystalline hydrates formed after absorbing water, when heated to above 220 ℃ Decompose into sodium metaphosphate.

Uses: Dough starter, fermentation aid, acid-base neutralization, used in baked food, control fermentation speed; used in instant noodles, shorten the rehydration time of the finished product, non-stick and not rotten; used in biscuits and cakes, shorten the fermentation time, reduce Product breakage rate, loose voids and neat, can extend the storage period.

Packing: inner plastic outer woven, net weight 25Kg, 50Kg, 1000Kg per bag, stored in a ventilated and dry place.

[Table unit: %]

Serial number  Indicator name    National standard  Internal control index 
Main content (Na2H2P2O7)  ≥  93.0-100.5  96 
Arsenic (AS)  ≤  0.0003  0.0003 
Fluoride (in F)  ≤  0.005  0.001 
Heavy metals (in Pb)  ≤  0.001  0.0007 
Water insoluble matter  ≤  0.008 
Moisture  ≤  0.2 
Sulfate (in terms of SO4)  ≤  0.1 
Iron (in Fe)  ≤  0.0005 
Lead (in Pb)  ≤  0.0002  0.0002 
10  PH (10g/L solution)    3.5-4.5 
11  Chloride (in Cl)  ≤  0.015 
12  Appearance    White powder 
Keyword:
fermentation
sodium
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Mail:PHOSPHATE@ALIYUN.COM

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