Sodium Acid Pyrophosphate SAPP

Product Name:SAPP
CAS NO.:7758-16-9
HS Code:28359
Other Name:Sodium Acid Pyrophosphate
Appearance:white powder
Grade:Food Grade
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Description

Description

product-960-770

COA

Test Item	Specification
Content (Na₂H₂P₂O₇) %	≥95.0
Phosphorus pentoxide(P2O5)	63.0-64.0
PH value	3.7-4.5
Water-insoluble %	≤1.0
Fluoride (F) %	≤10ppm
Heavy metal (Pb) %	≤10ppm
Arsenic (As) %	≤1ppm
Pb	≤1ppm
Hg	≤1ppm
Cd	≤1ppm
Loss on burning(105℃)% ≤	≤0.5
ROR	28

Application

Controlled Release Agent

The main function of SAPP is to regulate the release rate of carbon dioxide. During the baking process, the expansion of the dough requires the generation and release of carbon dioxide. Traditional fast-acting leavening agents will release gas quickly at the beginning of dough mixing, causing the dough to expand prematurely, affecting the structure and uniformity of the product. SAPP slowly releases carbon dioxide, allowing the dough to gradually expand during the baking process, forming a uniform pore structure, thereby improving the texture and taste of baked goods.

Packing And Delivery

product-960-650