PRODUCTS

SAPP-28 (SODIUM ACID PYROPHOSPHATE)

SAPP-28 (Sodium Acid Pyrophosphate) is a soluble protein generated by sequential cleavage with α and γ secretase.
SAPP-28 (Sodium Acid Pyrophosphate) is an inorganic compound with the chemical formula Na2H2P2O7.
SAPP-28 (Sodium Acid Pyrophosphate) consists of sodium cations (Na+) and dihydrogen pyrophosphate anions (H2P2O2−7).

CAS Number: 7758-16-9
Molecular Formula: H5NaO7P2
Molecular Weight: 201.97
EINECS Number: 231-835-0

7758-16-9, Disodium diphosphate, Sodium acid pyrophosphate, Disodium dihydrogen pyrophosphate, DISODIUM PYROPHOSPHATE, H5WVD9LZUD, disodium;[hydroxy(oxido)phosphoryl] hydrogen phosphate, MFCD00014246, Disodium acid pyrophosphate, Dinatriumpyrophosphat, Disodiumpytophosphate, Dinatriumpyrophosphat [German], Disodium dihydrogen diphosphate, Disodium dihydrogenpyrophosphate, HSDB 377, Pyrophosphoric acid, disodium salt, UNII-H5WVD9LZUD, Sodium pyrophosphate (Na2H2P2O7), EINECS 231-835-0, Sodium diphosphate dibasic, disodium hydrogen (hydrogen phosphonatooxy)phosphonate, Grahamsches salz, Glassy sodium phosphate, DSSTox_CID_8842, sodium dihydrogendiphosphate, EC 231-835-0, DSSTox_RID_78658, DSSTox_GSID_28842, SODIUMACIDPYROPHOSPHATE, Sodium pyrophosphate, dibasic, Sodium dihydrogen pyrophosphate, CHEMBL3184949, EINECS 272-808-3, Tox21_200813, DISODIUM PYROPHOSPHATE [HSDB], DISODIUM PYROPHOSPHATE [INCI], DISODIUM PYROPHOSPHATE [VANDF], AKOS015916169, AKOS024418779, SODIUM ACID PYROPHOSPHATE [MI], Diphosphoric acid, sodium salt (1:2), SODIUM ACID PYROPHOSPHATE [FCC], NCGC00258367-01, SODIUM ACID PYROPHOSPHATE [VANDF], CAS-68915-31-1, di-sodium dihydrogen pyrophosphate anhydrous.

SAPP-28 (Sodium Acid Pyrophosphate) is used as an acidulant, buffering agent, and leavening agent.
SAPP-28 (Sodium Acid Pyrophosphate) has a dough reaction rate of 24 - 28. SAPP-28 is an all-purpose phosphate commonly used in prepared mixes, commercial baking powders, and cake doughnut mixes.
SAPP-28 (Sodium Acid Pyrophosphate) is often used as a leavening agent in baked goods, such as bread, cakes, and pastries.

SAPP-28 (Sodium Acid Pyrophosphate) is solubility in water is 13g Na2H2P2O7/100g H2O at 20 °C, and 20g at 80°C.
The usual commercial SAPP-28 (Sodium Acid Pyrophosphate) is the anhydrous, nonhygroscopic salt in powder form.
Above this temperature, SAPP-28 (Sodium Acid Pyrophosphate) is converted to the anhydrous form.

SAPP-28 (Sodium Acid Pyrophosphate) is used as a (tropically stable) acid carrier in baking powder, for improvement of flow properties in flour, for pH regulation, and in dental care products for prevention of tartar formation.
SAPP-28 (Sodium Acid Pyrophosphate) gene is mapped to human chromosome 21q21.3.
SAPP-28 (Sodium Acid Pyrophosphate) encodes a integral membrane protein.

SAPP-28 (Sodium Acid Pyrophosphate) is a white, water-soluble solid that serves as a buffering and chelating agent, with many applications in the food industry.
When crystallized from water, SAPP-28 (Sodium Acid Pyrophosphate) forms a hexahydrate, but it dehydrates above room temperature.
SAPP-28 (Sodium Acid Pyrophosphate) is a polyvalent anion with a high affinity for polyvalent cations, e.g. Ca2+.

SAPP-28 (Sodium Acid Pyrophosphate) is mainly used in the bakery industry at a leavening agent.
May also be blended with other phosphates and used for water retention in processed meats, and used to maintain the appearance and texture of uncooked fruits and vegetables.
SAPP-28 (Sodium Acid Pyrophosphate) is an anhydrous white powdered material, which complies with the specifications of the current Food Chemicals Codex for Sodium Acid Pyrophosphate.

SAPP-28 (Sodium Acid Pyrophosphate) releases carbon dioxide gas when exposed to heat, helping the dough rise and creating a light and airy texture in the final product.
SAPP-28 (Sodium Acid Pyrophosphate) functions as a buffering agent in food and beverage products.
SAPP-28 (Sodium Acid Pyrophosphate) helps maintain the pH level of a solution, preventing it from becoming too acidic or too basic.

This is important for controlling the texture and appearance of certain food items.
In some food products, SAPP-28 (Sodium Acid Pyrophosphate) may serve as an emulsifying agent.
SAPP-28 (Sodium Acid Pyrophosphate) helps to stabilize and maintain the uniform distribution of water and oil-based ingredients, preventing separation and improving the overall texture of the product.

SAPP-28 (Sodium Acid Pyrophosphate) can act as a sequestrant, which means it can bind to metal ions, helping to prevent their undesirable effects in food products, such as discoloration or off-flavors.
SAPP-28 (Sodium Acid Pyrophosphate) is sometimes used in the meat processing industry to improve the texture and moisture retention of meat products.
SAPP-28 (Sodium Acid Pyrophosphate) can enhance the binding properties of meat mixtures.

SAPP-28 (Sodium Acid Pyrophosphate) is a source of phosphates, which can contribute to the nutritional profile of certain food products.
Phosphates are essential minerals that play a role in various physiological processes in the human body.
SAPP-28 (Sodium Acid Pyrophosphate)is a white powdered, non-flammable substance that is odorless, and has a bitter taste.

SAPP-28 (Sodium Acid Pyrophosphate) is often used as a sequestrant, buffering agent, and raising agent in baked foods, cheese and meat products.
SAPP-28 (Sodium Acid Pyrophosphate), also known as disodium dihydrogen pyrophosphate, disodium pyrophosphate, is white crystalline powder, which has the relative density of 1.864 and can decompose into sodium metaphosphate when it is heated above 220℃.
SAPP-28 (Sodium Acid Pyrophosphate) is easily soluble in water and can form chelates with Cu2+ and Fe2+.

The aqueous solution can be hydrolyzed to phosphoric acid by heating with dilute sulfuric acid or dilute mineral acid.
SAPP-28 (Sodium Acid Pyrophosphate) is usually used in food processing industry.
The leavening acid, SAPP-28 (Sodium Acid Pyrophosphate) is an important component of double acting baking powder as well as self rising flour.

SAPP-28 (Sodium Acid Pyrophosphate) reacts in stages and is desirable in baking applications for its slow action.
SAPP-28 (Sodium Acid Pyrophosphate) is a popular leavening agent found in baking powders.
SAPP-28 (Sodium Acid Pyrophosphate) is available in a variety of grades that affect the speed of its action.

Because the resulting phosphate residue has an off-taste, SAPP-28 (Sodium Acid Pyrophosphate) is usually used in very sweet cakes which mask the off-taste.
SAPP-28 (Sodium Acid Pyrophosphate) and other sodium and potassium polyphosphates are widely used in food processing; in the E number scheme, they are collectively designated as E450, with the disodium form designated as E450(a).
In the United States, SAPP-28 (Sodium Acid Pyrophosphate) is classified as generally recognized as safe (GRAS) for food use.

In canned seafood, it is used to maintain color and reduce purge during retorting.
Retorting achieves microbial stability with heat.
SAPP-28 (Sodium Acid Pyrophosphate) is an acid source for reaction with baking soda to leaven baked goods.

In baking powder, SAPP-28 (Sodium Acid Pyrophosphate) is often labeled as food additive E450.
In cured meats, it speeds the conversion of sodium nitrite to nitrite (NO−2) by forming the nitrous acid (HONO) intermediate, and can improve water-holding capacity.
SAPP-28 (Sodium Acid 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.

SAPP-28 (Sodium Acid Pyrophosphate) can leave a slightly bitter aftertaste in some products, but "the SAPP taste can be masked by using sufficient baking soda and by adding a source of calcium ions, sugar, or flavorings.
SAPP-28 (Sodium Acid Pyrophosphate) occurs as a white, crystalline powder.
SAPP-28 (Sodium Acid Pyrophosphate) is soluble in water. The pH of a 1:100 aqueous solution is about.

SAPP-28 (Sodium Acid Pyrophosphate) may contain a suitable aluminum and/or calcium salt to control the rate of reaction in leavening systems.
The baking industry is the largest user Sodium Acid Pyrophosphate within the food industry.
SAPP-28 (Sodium Acid Pyrophosphate)s main function is the leavening reaction with Bicarbonate (baking powder).

To obtain high quality baked goods, an optimal leavening is required
SAPP-28 (Sodium Acid Pyrophosphate) is Na2H2P2O7 with Chemical Formula.
SAPP-28 (Sodium Acid Pyrophosphate) is a chemical derivative of phosphorus, an important element in life for all living things.

One of the most common elements. Foods, water, our body also occurs in natural.
SAPP-28 (Sodium Acid Pyrophosphate) or sodium acid pyrophosphate is an inorganic compound consisting of sodium cations and pyrophosphate anion.
SAPP-28 (Sodium Acid Pyrophosphate) is a white, water-soluble solid that serves as a buffering and chelating agent, with many applications in the food industry.

SAPP-28 (Sodium Acid Pyrophosphate) is used as a fast fermentation agent, quality improver, puffer, buffer, etc. in food processing, and is often used as an acidic ingredient in synthetic puffing agents such as bread and pastries.
SAPP-28 (Sodium Acid Pyrophosphate) is white powder or granule, soluble in water, insoluble in ethanol.
SAPP-28 (Sodium Acid Pyrophosphate) is mainly used in Baked products, ferment powder, fermentation Speed control agent, instant noodles, biscuits, cakes and pastries, shorten fermentation time, prolong storage period.

Bread, cakes, bread and other foods are characterized by spongy porous tissue to create a soft taste.
In order to achieve this, a sufficient amount of gas must be kept in the dough.
The water vapor produced by the heating of the air and moisture in the material mixture during baking can cause the product to produce some spongy tissue, but the amount of gas is far from enough.

The vast majority of the gas required is provided by puffing agents.
A commonly used compound puffer is a carbon dioxide gas produced by the action of sodium bicarbonate and acidic salts.
SAPP-28 (Sodium Acid Pyrophosphate) is a widely used acidic salt, which is used in a variety of baked and fried foods.

The ROR value of SAPP-28 (Sodium Acid Pyrophosphate) is the gas production rate, which refers to sodium bicarbonate and sodium acid pyrophosphate, in the environment of wet dough, the amount of carbon dioxide actually released at 8 minutes accounts for the proportion of the total carbon dioxide volume released by the theory.
SAPP-28 (Sodium Acid Pyrophosphate), SAPP in petroleum production, it can be used as a dispersant in oil well drilling muds.
SAPP-28 (Sodium Acid Pyrophosphate), SAPP can also be found in frozen hash browns and other potato products, where it is used to keep the color of the potatoes from darkening.

SAPP-28 (Sodium Acid Pyrophosphate) is an inorganic compound consisting of sodium cations and pyrophosphate anion.
SAPP-28 (Sodium Acid Pyrophosphate) serves as a buffering, chelating and leavening agent.
SAPP-28 (Sodium Acid Pyrophosphate) also known as Di-sodium Di-phosphate is an inorganic compound of sodium and pyrophosphate.

SAPP-28 (Sodium Acid Pyrophosphate) is white and soluble in water.
SAPP-28 (Sodium Acid Pyrophosphate) is manufactured with double drying process like other Pyrophosphates due to heating needed at a high temperature.
SAPP-28 (Sodium Acid Pyrophosphate) is an anhydrous white powdered material, which complies with the specifications of the current Food Chemicals Codex for Sodium Acid Pyrophosphate.

SAPP-28 (Sodium Acid Pyrophosphate) is used as an acidulant, buffering agent, and leavening agent.
SAPP-28 (Sodium Acid Pyrophosphate) has a dough reaction rate of 24 - 28.
SAPP-28 (Sodium Acid Pyrophosphate) is an all-purpose phosphate commonly used in prepared mixes, commercial baking powders, and cake doughnut mixes.

SAPP-28 (Sodium Acid Pyrophosphate), or SAPP, is used in the food industry.
More specially, SAPP-28 (Sodium Acid Pyrophosphate) is used for certain types of baking powder and baking creams in addition to working as a leavening agent for prepared cake and doughnut mixes.
SAPP-28 (Sodium Acid Pyrophosphate) maintains the natural white color of cooked potatoes.

SAPP-28 (Sodium Acid Pyrophosphate) is TongVo's high quality product, acts as a buffer, leaven, modifier, emulsifier, nutrient and canning preservative in foods, oil drilling, detergent, chemical stabiliser.
SAPP-28 (Sodium Acid Pyrophosphate), also called tetrasodium pyrophosphate or tetrasodium phosphate.
SAPP-28 (Sodium Acid Pyrophosphate) is a colorless, transparent crystalline chemical compound.

SAPP-28 (Sodium Acid Pyrophosphate) has various functions such as a blowing agent, buffering agent, emulsifier, thickener and sequestrant.
SAPP-28 (Sodium Acid Pyrophosphate) is generally used in bakery products, canning seafood and preventing browning of potatoes.
SAPP-28 (Sodium Acid Pyrophosphate), which is also used in soy-based products as an alternative to meat products, acts as a tartar control agent in toothpaste, serves to remove elements such as magnesium and calcium in oral secretions, and prevents the accumulation of these elements on the teeth.

SAPP-28 (Sodium Acid Pyrophosphate), which is sometimes used in household detergents for the same purposes;
SAPP-28 (Sodium Acid Pyrophosphate) prevents the accumulation of similar types of elements on the clothes, but due to the high phosphate content it contains, it causes pollution in the waters and causes the growth of algae in contaminated waters.
SAPP-28 (Sodium Acid Pyrophosphate) also known as SAPP and Disodium Pyrophosphate is produced by heating sodium dihydrogen phosphate.

Applications include food &amp|beverage (popular leavening agent found in baking powder, used in very sweet cakes which mask the off-tast, canned seafood, it is used to maintain color and reduce purge, frozen hash browns and other potato products, where it is used to keep the color of the potatoes from darkening)|agriculture (pet food used in cat foods as a palatability additive, removal of hair and scurf in hog slaughter and feathers and scurf in poultry slaughter and&nbsp|industrial (petroleum production, it can be used as a dispersant in oil well drilling muds, leather treatment to remove iron stains on hides, dairy applications for cleaning, remove soapstone).
The gas production speed of compound puffer depends on the reaction speed of acid salt and sodium bicarbonate, and the SAPP-28 (Sodium Acid Pyrophosphate) is fast, medium and slow according to different gas production speed. Different products require different gas production speeds of SAPP.

The gas-producing rate of SAPP-28 (Sodium Acid Pyrophosphate) is a range value, not a fixed value, and is commonly expressed by ROR.
SAPP-28 (Sodium Acid Pyrophosphate) is Na2H2P2O7 with Chemical Formula.
SAPP-28 (Sodium Acid Pyrophosphate) is a chemical derivative of phosphorus, an important element in life for all living things.

SAPP-28 (Sodium Acid Pyrophosphate) are commonly used when certain common elements, such as sodium, calcium, potassium and aluminum, are combined with phosphate ions.
SAPP-28 (Sodium Acid Pyrophosphate) also prevents discoloration in potatoes and sugar syrups.
In canned tuna, it prevents harmless struvite crystals from forming.

SAPP-28 (Sodium Acid Pyrophosphate) is an inorganic compound consisting of sodium cations and pyrophosphate anion.
As a leavening acid which combines with baking soda to release carbon dioxide to improve the texture and volume of baked goods.
As a chelating agent to chelate iron to prevent discoloration in processed potato.

SAPP-28 (Sodium Acid Pyrophosphate) is also known as Disodium pyrophosphate.
SAPP-28 (Sodium Acid Pyrophosphate) chemical formula is (Na2H2P2O7).
SAPP-28 (Sodium Acid Pyrophosphate) is widely used as thinner in oil well drilling muds and even as an industrial cleaner.

Aids in the removal of calcium and reduces pH in cement contaminated fluids.
At low concentration levels, it is fast-acting and effective.
SAPP-28 (Sodium Acid Pyrophosphate) decreases the viscosity and gel strengths in freshwater drilling fluids.

Aids break up clay particles and sediments, which enables them to be extracted during oil well development.
SAPP-28 (Sodium Acid Pyrophosphate) is used in the chemical clean up of fluids which have been contaminated by cement.

SAPP-28 (Sodium Acid Pyrophosphate) is used as a deflocculant (thinner) in freshwater mud systems.
SAPP-28 (Sodium Acid Pyrophosphate) is often used to break up mud rings when water drilling and is also used to thin out cement before cementing casing.

Melting point: decomposes 220℃ [MER06]
Density (hexahydrate): 1.86
vapor pressure: 0Pa at 20℃
storage temp.: -70°C
solubility: H2O: 0.1 M at 20 °C, clear, colorless
form: white powder
color: White to Off-White
PH: 3.5-4.5 (20℃, 0.1M in H2O, freshly prepared)
Water Solubility: Fully miscible in water. Insoluble in alcohol and ammonia.
λmax: λ: 260 nm Amax: 0.11
λ: 280 nm Amax: 0.09
Merck: 13,8643
Stability: Stable.
InChI: InChI=1S/Na.H4O7P2.H/c;1-8(2,3)7-9(4,5)6;/h;(H2,1,2,3)(H2,4,5,6);
InChIKey: IQTFITJCETVNCI-UHFFFAOYSA-N
SMILES O(P(O)(O)=O)P(O)(O)=O.[NaH]
LogP: -3.420 (est)

Contaminated drilling mud can result in fluid loss, thickening time, and viscosity.
SAPP is used to disperse and displace drilling muds to avoid mud being affected by cement contamination.
Solids carrying fluid or drilling mud must be removed from the perforation channels and the rock face to allow a good cement bond and complete fill-up of the voids.

Incorporating SAPP-28 (Sodium Acid Pyrophosphate) into the spacer will help remove residual muds and provide a cleaner surface to which the cement can bond.
Those working with Sodium Acid Pyrophosphate (SAPP) should wear appropriate Personal Protective Equipment, including dust masks and eye protection.
SAPP-28 (Sodium Acid Pyrophosphate) is advisable to wear PPE while mixing all powdered products.

Avoid skin contact and do not inhale dust or allow contact with eyes.
In standard water drilling operations, the usual procedure to apply SAPP-28 (Sodium Acid Pyrophosphate) is to add one viscosity cup directly into the drill pipe at each connection.
In areas with very reactive clays, increased treatments will be required.

When using to thin the mud before cementing, mix as needed to the circulating mud system.
SAPP-28 (Sodium Acid Pyrophosphate) is an inorganic compound consisting of sodium cations and pyrophosphate anion.
SAPP-28 (Sodium Acid Pyrophosphate) is a white, water-soluble that serves as a buffering and chelating agent, with many applications in the food industry.

When crystallised from water, SAPP-28 (Sodium Acid Pyrophosphate) forms hexahydrate, but it dehydrates above room temperature.
SAPP-28 (Sodium Acid Pyrophosphate) is a polyvalent anion with a high affinity for polyvalent cations.
SAPP-28 (Sodium Acid Pyrophosphate) is a popular leavening agent found in baking powders.

SAPP-28 (Sodium Acid Pyrophosphate) combines with sodium bicarbonate to release carbon dioxide.
SAPP-28 (Sodium Acid Pyrophosphate) is available in a variety of grades that effect the speed of its action.
Because the resulting phosphate residue has an off-taste, SAPP-28 (Sodium Acid Pyrophosphate) is usually used in very sweet cakes which mask the taste.

SAPP-28 (Sodium Acid Pyrophosphate) is designated in the USA as generally recognized as safe for food use.
SAPP-28 (Sodium Acid Pyrophosphate) is used in canned seafood to maintain color and reduce purge during retorting.
Retorting achieves microbial stability with heat.

SAPP-28 (Sodium Acid Pyrophosphate) is an acid source for reaction with baking soda to leaven baked goods.
In baking powdeer, SAPP-28 (Sodium Acid Pyrophosphate) is often labeled as food additive E450.
In cured meats, SAPP-28 (Sodium Acid Pyrophosphate) speeds the conversion of sodium nitrite to nitrite by forming the nitrous acid intermediate, and can improve waterholding capacity

Amyloid precursor protein α is an α-secretase-cleaved soluble protein that has been shown to have neuroprotective properties.
SAPP-28 (Sodium Acid Pyrophosphate) is derived from amyloid precursor protein.
Several G protein-coupled receptors are known to activate α-secretase-dependent processing of APP.

SAPP-28 (Sodium Acid Pyrophosphate) has neuroprotective, neurogenic and neurotrophic functions.
Amyloid precursor protein a also stimulates gene expression and protein expression.
SAPP-28 (Sodium Acid Pyrophosphate) is one of the two acid components used in commercial baking powders.

SAPP-28 (Sodium Acid Pyrophosphate) is reactive not only with sodium bicarbonate, but also with calcium salts, proteins and heat.
SAPP-28 (Sodium Acid Pyrophosphate) gives baking powder the time and temperature element contributing to the "Double Acting" power.
Regular SAPP-28 (Sodium Acid Pyrophosphate) is used in cakes, sponges and refrigerated dough where a slower reactivity is desired.

SAPP-28 (Sodium Acid Pyrophosphate) is a buffering and chelating agent, with many food and industrial uses.
SAPP-28 (Sodium Acid Pyrophosphate) is polyvalent, and acts as a Lewis base, so is effective at binding polyvalent cations.
SAPP-28 (Sodium Acid Pyrophosphate) is used during the phosphating process of metal treatment.

SAPP-28 (Sodium Acid Pyrophosphate) is used as a builder in acid cleaners.
SAPP-28 (Sodium Acid Pyrophosphate) also sequesters Fe and Cu.
SAPP-28 (Sodium Acid Pyrophosphate) is moderately soluble in water, with a solubility of 15 g in 100 ml at 25°c.

SAPP-28 (Sodium Acid Pyrophosphate) is used in doughnuts and biscuits for its variable gas release rate during the mixing, bench action, and baking process.
SAPP-28 (Sodium Acid Pyrophosphate) is used in baking powder as a leavening agent.
SAPP-28 (Sodium Acid Pyrophosphate) is used in canned fish products to reduce the level of undesired struvite crystals (magnesium ammonium phosphate hexahydrate) by complexing the magnesium.

Uses Of SAPP-28 (Sodium Acid Pyrophosphate):
SAPP-28 (Sodium Acid Pyrophosphate) is anhydrous form, pyrophosphate salt used in buffers.
SAPP-28 (Sodium Acid Pyrophosphate) is a leavening agent, preservative, sequestrant, and buffer which is mildly acidic with a ph of 4.1.
SAPP-28 (Sodium Acid Pyrophosphate) is moderately soluble in water, with a solubility of 15 g in 100 ml at 25°c.

SAPP-28 (Sodium Acid Pyrophosphate) is used to sequester metals in processed potatoes.
SAPP-28 (Sodium Acid Pyrophosphate) is also termed sapp, sodium acid pyrophosphate, acid sodium pyrophosphate, disodium diphosphate, and disodium dihydrogen pyrophosphate.
In leather treatment, SAPP-28 (Sodium Acid Pyrophosphate) can be used to remove iron stains on hides during processing.

SAPP-28 (Sodium Acid Pyrophosphate) can stabilize hydrogen peroxide solutions against reduction.
SAPP-28 (Sodium Acid Pyrophosphate) can be used with sulfamic acid in some dairy applications for cleaning, especially to remove soapstone.
When added to scalding water, it facilitates removal of hair and scurf in hog slaughter and feathers and scurf in poultry slaughter.

In petroleum production, SAPP-28 (Sodium Acid Pyrophosphate) can be used as a dispersant in oil well drilling muds.
SAPP-28 (Sodium Acid Pyrophosphate) is used in cat foods as a palatability additive.
SAPP-28 (Sodium Acid Pyrophosphate) is used as a tartar control agent in toothpastes.

SAPP-28 (Sodium Acid Pyrophosphate) may be used as leavening acid which combines with baking soda to release carbon dioxide to improve the texture and volume of baked goods.
As a chelating agent to chelate iron to prevent discoloration in processed potato.
For industry, SAPP-28 (Sodium Acid Pyrophosphate) is applied to oil area as a drilling fluid.

SAPP-28 (Sodium Acid Pyrophosphate) Used as starter, used for baking food and controlling fermentation speed; It is used for instant noodles to reduce the rehydration time of finished products and is not sticky or rotten; It is used in biscuits and pastries to shorten the fermentation time, reduce the damage rate of products, loosen and tidy gaps, and prolong the storage period.
Release to the environment of SAPP-28 (Sodium Acid Pyrophosphate) can occur from industrial use: industrial abrasion processing with low release rate (e.g. cutting of textile, cutting, machining or grinding of metal).
Other release to the environment of SAPP-28 (Sodium Acid Pyrophosphate) is likely to occur from: outdoor use in long-life materials with low release rate (e.g. metal, wooden and plastic
construction and building materials), indoor use in long-life materials with low release rate (e.g. flooring, furniture, toys, construction materials, curtains, foot-wear, leather products, paper and cardboard products, electronic equipment), indoor use (e.g. machine wash liquids/detergents, automotive care products, paints and coating or adhesives, fragrances and air fresheners) and outdoor use.

SAPP-28 (Sodium Acid Pyrophosphate) can be found in complex articles, with no release intended: vehicles and machinery, mechanical appliances and electrical/electronic products (e.g. computers, cameras, lamps, refrigerators, washing machines). Sodium Acid Pyrophosphate (SAPP-28) can be found in products with material based on: stone, plaster, cement, glass or ceramic (e.g. dishes, pots/pans, food storage containers, construction and isolation material), fabrics, textiles and apparel (e.g. clothing, mattress, curtains or carpets, textile toys), leather (e.g. gloves, shoes, purses, furniture), paper (e.g. tissues, feminine hygiene products, nappies, books, magazines, wallpaper), wood (e.g. floors, furniture, toys) and plastic (e.g. food packaging and storage, toys, mobile phones).
SAPP-28 (Sodium Acid Pyrophosphate) is used in the following products: washing & cleaning products, fillers, putties, plasters, modelling clay, metal surface treatment products, non-metal-surface treatment products, hydraulic fluids, pH regulators and water treatment products, lubricants and greases, metal working fluids, heat transfer fluids, laboratory chemicals, leather treatment products, paper chemicals and dyes and textile treatment products and dyes.

SAPP-28 (Sodium Acid Pyrophosphate) is used in the following areas: mining, building & construction work and scientific research and development.
SAPP-28 (Sodium Acid Pyrophosphate) is used for the manufacture of: metals, fabricated metal products, machinery and vehicles, textile, leather or fur, pulp, paper and paper products and mineral products (e.g. plasters, cement).
Other release to the environment of SAPP-28 (Sodium Acid Pyrophosphate) is likely to occur from: indoor use (e.g. machine wash liquids/detergents, automotive care products, paints and coating or adhesives, fragrances and air fresheners) and outdoor use.

SAPP-28 (Sodium Acid Pyrophosphate) is used in the following products: pH regulators and water treatment products, metal surface treatment products, non-metal-surface treatment products, hydraulic fluids, leather treatment products, lubricants and greases and metal working fluids.
Release to the environment of SAPP-28 (Sodium Acid Pyrophosphate) can occur from industrial use: formulation of mixtures, in processing aids at industrial sites, as an intermediate step in further manufacturing of another substance (use of intermediates), formulation in materials, in the production of articles and as processing aid.
Other release to the environment of SAPP-28 (Sodium Acid Pyrophosphate) is likely to occur from: indoor use in long-life materials with low release rate (e.g. flooring, furniture, toys, construction materials, curtains, foot-wear, leather products, paper and cardboard products, electronic equipment) and outdoor use in long-life materials with low release rate (e.g. metal, wooden and plastic construction and building materials).

SAPP-28 (Sodium Acid Pyrophosphate) is widely used as a leavening agent in baked goods, including bread, cakes, muffins, and pastries.
SAPP-28 (Sodium Acid Pyrophosphate) helps create a light and fluffy texture by releasing carbon dioxide gas during the baking process.
In pancake mixes and batter formulations, SAPP-28 (Sodium Acid Pyrophosphate) is used to provide leavening and contribute to the texture of the final product.

SAPP-28 (Sodium Acid Pyrophosphate) is a key component of baking powder formulations.
When combined with a basic SAPP-28 (Sodium Acid Pyrophosphate), it creates a double-acting baking powder, releasing gas both upon mixing and during baking.
Due to its ability to produce carbon dioxide gas quickly, SAPP-28 (Sodium Acid Pyrophosphate) is utilized in instant pancake and waffle mixes, allowing for rapid leavening when the batter is mixed with water.

SAPP-28 (Sodium Acid Pyrophosphate) acts as a dough conditioner in various dough formulations, improving the handling properties and the overall quality of the dough.
In the meat industry, SAPP-28 (Sodium Acid Pyrophosphate) is employed as a phosphate source to enhance the water-binding capacity of meat products. This can result in improved juiciness and texture.
SAPP-28 (Sodium Acid Pyrophosphate) may be used in certain cheese and dairy products to control pH and improve texture.

SAPP-28 (Sodium Acid Pyrophosphate) can also function as a sequestrant to bind metal ions.
SAPP-28 (Sodium Acid Pyrophosphate) can be used in seafood products, particularly in surimi and imitation seafood, to improve texture and enhance moisture retention.
In the production of potato-based snacks like chips and fries, SAPP-28 (Sodium Acid Pyrophosphate) can be used as a leavening agent to achieve a desirable texture.

SAPP-28 (Sodium Acid Pyrophosphate) may be included in instant pudding and gelatin formulations to contribute to their texture and consistency.
SAPP-28 (Sodium Acid Pyrophosphate) is used in the following products: pH regulators and water treatment products, leather treatment products, hydraulic fluids, metal surface treatment products, non-metal- surface treatment products, lubricants and greases and metal working fluids.
SAPP-28 (Sodium Acid Pyrophosphate) is used in the following areas: mining and formulation of mixtures and/or re-packaging.

SAPP-28 (Sodium Acid Pyrophosphate) is used for the manufacture of: chemicals, textile, leather or fur, pulp, paper and paper products, metals, fabricated metal products and machinery and vehicles.
Release to the environment of SAPP-28 (Sodium Acid Pyrophosphate) can occur from industrial use: in the production of articles, formulation of mixtures, as an intermediate step in further manufacturing of another substance (use of intermediates), in processing aids at industrial sites, formulation in materials and as processing aid.
Other release to the environment of SAPP-28 (Sodium Acid Pyrophosphate) is likely to occur from: indoor use in long-life materials with low release rate (e.g. flooring, furniture, toys, construction materials, curtains, foot-wear, leather products, paper and cardboard products, electronic equipment) and outdoor use in long-life materials with low release rate (e.g. metal, wooden and plastic construction and building materials).

SAPP-28 (Sodium Acid Pyrophosphate) can be used as a leavening chemical for bread to help it rise.
SAPP-28 (Sodium Acid Pyrophosphate) used in sausage to enhance flavor and color.
In french fries, the chemical reduces levels of a carcinogen called acrylamide, according to an article from the Center for Science in the Public Interest.

SAPP-28 (Sodium Acid Pyrophosphate) also prevents discoloration in potatoes and sugar syrups.
In canned tuna, SAPP-28 (Sodium Acid Pyrophosphate) prevents harmless struvite crystals from forming.
SAPP-28 (Sodium Acid Pyrophosphate) is used in leather treatment to remove iron stains.

SAPP-28 (Sodium Acid Pyrophosphate) is widely used globally in food industry for baking reaction purpose.
SAPP-28 (Sodium Acid Pyrophosphate) is also used to stabilize the solution of hydrogen peroxide against reduction.
SAPP-28 (Sodium Acid Pyrophosphate) is used in petroleum industry as a dispersant in oil well drilling muds.

SAPP-28 (Sodium Acid Pyrophosphate) also has a wide use in dairy and poultry processes.
SAPP-28 (Sodium Acid Pyrophosphate) is an inorganic compound, which consists sodium cations and pyrophosphate anion.
This is white in color and has water-soluble solids, which serve as a buffering and chelating agent.

SAPP-28 (Sodium Acid Pyrophosphate) is massively in various applications in Used as improving agent in food industry, pH regulating agent, metal ion complex agent, emulsion, dispersing agent and adhesive
agent.
SAPP-28 (Sodium Acid Pyrophosphate) is applied in the processing of meat and aquatic products in order to hold water, keep the meat fresh and tender, stabilize the natural color and prevent fat from putridity.
SAPP-28 (Sodium Acid Pyrophosphate) is used in the production of yeast powder and cheese etc.

Safety Profile Of SAPP-28 (Sodium Acid Pyrophosphate):
Moderately toxic by ingestion and subcutaneous routes.
An irritant to skin, eyes, and mucous membranes.
When heated to decomposition it emits toxic fumes of POx, and Na2O.,

SAPP-28 (Sodium Acid Pyrophosphate) is a source of phosphorus, and excessive intake of phosphorus can be a concern for individuals with certain health conditions, such as kidney problems.
In such cases, high phosphorus intake may contribute to imbalances in mineral metabolism.
Individuals with specific health concerns should consult with healthcare professionals or dietitians to determine appropriate dietary choices.

While rare, some individuals may be sensitive or allergic to specific food additives, including SAPP-28 (Sodium Acid Pyrophosphate).
SAPP-28 (Sodium Acid Pyrophosphate) in food products is subject to regulatory standards and guidelines.

SAPP-28 (Sodium Acid Pyrophosphate)'s important for food manufacturers to comply with these regulations to ensure the safety of the final products.
Consumers can rely on regulatory agencies to set permissible levels of food additives and monitor their use in the food industry.