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Chemical Name: Sodium Acid Pyrophosphate;Disodium Dihydrogen Pyrophosphate
Molecular formula: Na2H2P2O7
CAS NO.: 7758-16-9
Ref. Standard: HG2928-1999
production capacity:3000 t/a
Properties: White powder or granular; Bulk density 1.86g/cm3; Soluble in water and insoluble in ethanol; If its aqueous solution is heated together with diluted inorganic acid, it will be hydrolyzed into phosphoric acid; It is hydroscopic, and when absorbing humidity it will become into a product with hexa-hydrates; If it is heated at a temperature above 220℃, it will be decomposed into sodium metaphosphate.
Technical specifications:
| No. | Index | Food grade |
| 1 | Main content %≥ | 95.0 |
| 2 | P2O5 %≥ | 63.0-64.0 |
| 3 | pH of 1% water solution | 3.5-4.5 |
| 4 | Water insoluble %≤ | 1.0 |
| 5 | Heavy metal, as Pb %≤ | 0.001 |
| 6 | Arsenic, as As %≤ | 0.0003 |
| 7 | Fluoride , as F %≤ | 0.005 |
| 8 | Loss on ignition(105℃) %≤ | 0.5 |
Application: As a leavening agent, it is applied to roast foodstuffs to control the fermentation speed; When applied to instant noodles, it can shorten water resetting time and avoid stickiness and mushiness of the noodles; When applied to crackers or cakes, it may shorten fermentation time, lower the breakage, make the porous space in good order and therefore lengthen the shelf life.
Packaging: packed in plastic woven bag with PE lining, 25kgs/bag. Stored in ventilated and dry place.
Sodium Acid Pyrophosphate(SAPP)
