Sodium Acid Pyrophosphate

Molecular formula: H2Na2O7P2
Molecular weight: 222
CAS No.: 7758-16-9
EINECS No.: 231-835-0
Model No.: SCHNG 101
Purity: 95% Food Grade&Tech Grade
Sodium Acid PyroPhosphate(SAPP) called Disodium Dihydrogen Pyrophosphate, too, it is white powder or granular; Density is 1.86; it is easily dissolved in water and not dissolved in ethanol. Its solution can transit to Phosphoric Acid after heating with diluent Inorganic acid. SAPP absorbs the moisture somehow and then become 6 crystalline hydrate. It could be decomposed into sodium metaphosphate above temperature of 220 degree. When used as swelling agent, it is can control the reaction speed caused by its owned suitable aluminum or calcium salt.
Specification
Item Food Grade
(HG2928-1999、FCC-IV )
Content (Na2H2P2O7)% 95%min
Phosphorus pentoxide(P2O5) 63.0-64.0
PH value(1% water solution) 3.5-4.5
Water-insoluble 1%max
Fluoride (F) 0.005%max
Heavy metal (Pb) 0.001%max
Arsenic (As) 0.0003%max
Loss on burning(105degree) 0.5%max
Application
1. It is Baking powder, used in baking and to control the fermenting speed, to increase the producing strength. It is used in instant noodles to reduce time after subjecting to water. It is also used in biscuits and cakes, to reduce fermenting time, to decrease the destroying, to maintain the clear gaps, finally to extend products storage.
2. It is speedly fermentation, water retaining agent and quality improver, used in bread, biscuits, meat, aquatic products and so on.
3. As quality improver,it enhances complexation,PH value and Ionic strength. According to rules, its max adding quantity is 3.0gKG in biscuits and 1.0-3.0gKG in bread.