Sodium Acid Pyrophosphate (SAPP) CAS 7758-16-9

• Customization: Available
• CAS No.: 7758-16-9
• Formula: Nah2p2o7
• Model NO.: zxchem
• Certification: ISO
• Purity: >95%
• Type: Sodium Tripolyphosphate
• Grade Standard: Food Grade
• Synonyms: Disodium Pytophospha
• Application: Food Additive
• Function: Emulsifier; Buffer; Chelating Agent
• Transport Package: 25kgs Kraft Bag
• Specification: >95%
• Trademark: ZXCHEM
• Origin: China
• HS Code: 2938909090
• Production Capacity: 50000mt/Year

Product Description

Technical data sheet of Sodium Acid Pyrophosphate (SAPP)

Synonyms: Disodium pytophospha
Cas No: 7758-16-9
MF: NaH2P2O7
MW: 201.97

Specification:

Items	Standards
Appearance	White Powder
Assay	95.0% min
P2O5	63-64.5%
PH Value	3.5 - 4.5
Loss on Drying	0.5% max.
Water Insoluble Matter	1.0% max
Arsenic(As)	2ppm max
Lead(Pb)	2ppm max
Fluorine(F)	10ppm max
Mercury(Hg)	1ppm max
Bulk Density	0.8 - 1.0
Packing	25kgs kraft bag

Product Description:
Sodium Acid Pyrophosphate (SAPP) is a white crystalline powder that is commonly used as a leavening agent in baked goods. It is also used as a buffering agent, an emulsifier, and a sequestrant in the food industry.

As a leavening agent, SAPP reacts with baking soda to produce carbon dioxide gas, which causes dough or batter to rise. This makes it a popular ingredient in cakes, breads, and other baked goods. Its use as a leavening agent is particularly popular in the baking of frozen doughs, where it helps to produce a consistent and uniform rise.
 

Product Application:

SAPP is used as a buffering agent in the food industry, helping to regulate pH levels and prevent spoilage. It is often used in canned foods, dairy products, and meat products to help preserve freshness and extend shelf life.

As an emulsifier, SAPP helps to blend ingredients that would otherwise separate, such as oil and water. It is often used in salad dressings, sauces, and other processed foods to improve texture and consistency.

SAPP is also used as a sequestrant in the food industry, helping to bind and remove metal ions that can cause discoloration or spoilage. It is often used in canned fruits and vegetables, as well as in seafood products, to help maintain color and freshness.