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Food grade sodium acid pyrophosphate (SAPP)

Category
category：Food additive application
Properties: white powder or white granules, relative density 1.86, soluble in water, insoluble in ethanol, hydrolyzed into phosphoric acid when the aqueous solution is heated with dilute mineral acid, hygroscopic, and forms six crystalline hydrates 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 the aqueous solution is heated with dilute mineral acid, hygroscopic, and forms six crystalline hydrates after absorbing water, when heated to above 220 ℃ Decompose into sodium metaphosphate.

Uses: used as a leavening agent, used for baking food, to control the fermentation speed; used for instant noodles, shortening the rehydration time of the finished product, non-sticky and not rotten; used in biscuits and cakes, shortening the fermentation time, reducing the product breakage rate, loosening the gaps neatly, The storage period can be extended.

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

[Table unit: %]

No

Specifications

  

Food grade

1

Main content

 ≥

93.0-100.5

2

P2O5

 ≥

63.0-64.0

3

PH of 1% solution

  

3.5-4.5

4

Water insoluble

 ≤

1.0

5

Lead (As Pb)

 ≤

0.0002

6

Arsenic as ( As )

 ≤

0.0003

7

Heavy metals as (Pb)

 ≤

0.001

8

Fluorides (F)

 ≤

0.005
Keyword:
acid
water
sodium
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Food Grade Phosphoric Acid 85% (PA)
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Food grade sodium tripolyphosphate (STPP)

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