| CAS No.: | 7758-16-9 |
|---|---|
| Formula: | Nah2p2o7 |
| EINECS: | 231-835-0 |
| Certification: | ISO |
| Purity: | >95% |
| Type: | Sodium Tripolyphosphate |
| Customization: |
|---|
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Audited Supplier 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.
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