Sodium Acid Pyrophosphate (SAPP)
| Chemical Name | Sodium Acid Pyrophosphate |
| Synonyms | Disodium Dihydrogen Pyrophosphate |
| Molecular Formula | Na2H2P2O7 |
| HS Code | 28353990 |
| CAS NO. | 7758-16-9 |
| Standard Executed | FCC/E450 |
Technical Specification
| Name of index | Food Grade Standard |
| Assay( AsNa2H2P2O7), ≤% | 93.0-100.5 |
| Arsenic, ≤% | 0.0003 |
| Fluoride,≤% | 0.005 |
| Lead,≤% | 0.0004 |
| Insoluble Substances,≤% | 0 |
Application : It acts as a buffer,leaven,modifier,emulsifier,nutrient and canning preservative in foods.In canned seafood, it is used to maintain color and reduce purge[clarification needed] during retorting. Retorting achieves microbial stability with heat.It is an acid source for reaction with baking soda to leaven baked goods.In baking powder, it is often labeled as food additive E450. In cured meats, it speeds the conversion of sodium nitrite to nitrite (NO2−) by forming the nitrous acid (HONO) intermediate,[clarification needed] and can improve water-holding capacity. Disodium pyrophosphate is also found in frozen hash browns and other potato products, where it is used to keep the color of the potatoes from darkening
Packaging
It is packed with polyethylene bag as inner, and a composite paper bag as the outer layer. The net weight of each bag is 25kg.
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