Dough starter sodium acid pyrophosphate (SAPP)
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|
|1||Main content (Na2H2P2O7)||≥||93.0-100.5||96|
|3||Fluoride (in F)||≤||0.005||0.001|
|4||Heavy metals (in Pb)||≤||0.001||0.0007|
|5||Water insoluble matter||≤||1||0.008|
|7||Sulfate (in terms of SO4)||≤||/||0.1|
|8||Iron (in Fe)||≤||/||0.0005|
|9||Lead (in Pb)||≤||0.0002||0.0002|
|10||PH (10g/L solution)||3.5-4.5|
|11||Chloride (in Cl)||≤||/||0.015|
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