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Sodium acid pyrophosphate (SAPP 28) is for use in food.
Sodium acid pyrophosphate (SAPP 28) is generally used in bakery products, canning seafood and preventing browning of potatoes.
CAS Number: 7758-16-9
EC Number: 231-835-0
Molecular Formula: Na2H2P2O7
Molecular weight: 221.94 g/mol
SYNONYMS:
Diphosphoric acid, disodium salt, Disodium dihydrogen pyrophosphate, Disodium diphosphate, Sodium acid pyrophosphate, SAPP, disodium dihydrogen pyrophosphate, disodium pyrophosphate, SAPP, SAPP Powder FCC PODR K SAPP-28, Sodium Acid Pyrophosphate FCC Powder Kosher [SAPP 28], SAPP, Hi-B283, Disodium dihydrogen diphosphate, Diphosphoric acid, disodium salt, Disodium dihydrogen pyrophosphate, Disodium diphosphate, Sodium acid pyrophosphate, SAPP, Diphosphoric Acid Disodium Salt, Disodium Dihydrogen Pyrophosphate, SAPP, Disodium pyrophosphate, Disodium dihydrogen diphosphate, Disodium Diphosphate, Disodium Pyrophosphate, SAPP, Disodium Pyrophosphate, Disodium Diphosphate, Disodium Dihydrogen Diphosphate, Disodium Dihydrogen Pyrophosphate, Diphosphoric Acid, Disodium Salt, Pyrophosphoric Acid, Disodium Salt, Disodium Pyrophosphate, Polyphosphoric Acids, Sodium Salts, Disodium Dihydrogen Pyrophosphate, Sodium Polyphosphate, Diphosphoric Acid, Sodium Salt, Disodium Dihydrogen Diphosphate, SAPP, Disodium Diphosphate, E 450, Polyphosphoric Acids, Sodium Salts, Pyrophosphoric Acid, Disodium Salt, Disodium [Hydroxy (oxido) phosphoryl] Hydrogen Phosphate, Disodium
Sodium acid pyrophosphate (SAPP 28) is an anhydrous white powdered material, which complies with the specifications of the current Food Chemicals Codex for SAPP 28.
Sodium acid pyrophosphate (SAPP 28) or Disodium Pyrophosphate is in the phosphate group chemicals.
Sodium acid pyrophosphate (SAPP 28) is one of the edible phosphorus salts that prevents food coloring and helps the leavening process in foods.
Sodium acid pyrophosphate (SAPP 28) is also generally called Disodium Diphosphate.
Sodium acid pyrophosphate (SAPP 28), also called tetrasodium pyrophosphate or tetrasodium phosphate; It is a colorless, transparent crystalline chemical compound.
Sodium acid pyrophosphate (SAPP 28) has various functions such as a blowing agent, buffering agent, emulsifier, thickener and sequestrant.
Sodium acid pyrophosphate (SAPP 28), a food additive, is an inorganic compound.
Sodium acid pyrophosphate (SAPP 28) has potential hematotoxic and immunotoxic effects.
Food grade Sodium acid pyrophosphate (SAPP 28) is a white crystalline powder widely used in the food industry.
Sodium acid pyrophosphate (SAPP 28) has a dough reaction rate of 24 - 28.
Sodium acid pyrophosphate (SAPP 28) is an all-purpose phosphate commonly used in prepared mixes, commercial baking powders, and cake doughnut mixes.
Sodium acid pyrophosphate (SAPP 28) is a food-grade, white, crystalline powder used as a leavening, buffering, and chelating agent in baked goods, processed foods, and various industrial applications.
The “28” in Sodium acid pyrophosphate (SAPP 28) refers to its relatively fast dough reaction rate (24-28), indicating how quickly it reacts with sodium bicarbonate to produce carbon dioxide gas, which makes baked goods rise.
Sodium acid pyrophosphate (SAPP 28) is used to maintain color in processed potatoes and canned seafood, prevent spoilage, and is often found in baking powders.
The “28” in SAPP-28, The numerical designation (e.g., 28) indicates the speed at which the pyrophosphate reacts with sodium bicarbonate to create carbon dioxide.
A lower number indicates a faster reaction rate, while a higher number indicates a slower reaction.
Sodium acid pyrophosphate (SAPP 28), with its dough reaction rate of 24-28, is considered a fast-acting leavening agent, ideal for commercial baking powders and quick-mixes.
Sodium acid pyrophosphate (SAPP 28), often abbreviated as SAPP, is a leavening agent commonly used in baking.
Sodium acid pyrophosphate (SAPP 28) is a white, water-soluble powder that reacts with baking soda to produce carbon dioxide gas, which helps dough rise.
Sodium acid pyrophosphate (SAPP 28) is highly valued for its controlled release properties, making it ideal for various baking applications.
SAPP 28 - also known as Leavening Grade 28 Sodium acid pyrophosphate (SAPP 28) or Disodium Pyrophosphate - is a white crystalline powder with a molecular formula of Na2H2P2O7.
Sodium acid pyrophosphate (SAPP 28) is certified FCC IV and Kosher.
Sodium acid pyrophosphate (SAPP 28) has a reaction rate of 28 and functions as a leavening agent, preservative, sequestrant, and buffering agent.
There’s an entire category of preservatives called phosphates, which contain some derivative of the mineral phosphorus.
Sodium acid pyrophosphate (SAPP 28) is part of that category, but not all phosphates do the same thing.
Sodium acid pyrophosphate (SAPP 28) is a food additive found in many processed foods and baking powders.
Sodium acid pyrophosphate (SAPP 28) looks a bit like baking powder, too, taking the form of a white, odorless, water-soluble powder.
The leavening acid, Sodium acid pyrophosphate (SAPP 28) is an important component of double acting baking powder as well as self rising flour.
Sodium acid pyrophosphate (SAPP 28) reacts in stages and is desirable in baking applications for its slow action.
USES and APPLICATIONS of SODIUM ACID PYROPHOSPHATE (SAPP 28):
Sodium acid pyrophosphate (SAPP 28) is used as an acidulant, buffering agent, and leavening agent.
Sodium acid pyrophosphate (SAPP 28) has a dough reaction rate of 24 - 28.
Sodium acid pyrophosphate (SAPP 28) is an all-purpose phosphate commonly used in prepared mixes, commercial baking powders, and cake doughnut mixes.
Foods to which Food Additive can be added: Sodium acid pyrophosphate (SAPP 28) is used in permitted finished products, taking into account the relevant limitations, in accordance with the regulations in the Turkish Food Codex Regulation on Food Additives and vertical communiqués.
Sodium acid pyrophosphate (SAPP 28) is for use in food.
Sodium acid pyrophosphate (SAPP 28) is generally used in bakery products, canning seafood and preventing browning of potatoes.
Sodium acid pyrophosphate (SAPP 28), 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.
Sodium acid pyrophosphate (SAPP 28), which is sometimes used in household detergents for the same purposes; It 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.
Sodium acid pyrophosphate (SAPP 28) is a versatile additive widely used in the food industry.
Sodium acid pyrophosphate (SAPP 28), known by the code E450, belongs to the family of phosphates and has several functions to improve the quality of processed foods.
Acidity Regulator: Sodium acid pyrophosphate (SAPP 28) is used to balance the pH level in foods and provide the desired acidity.
Moisture Retainer: Sodium acid pyrophosphate (SAPP 28) prevents moisture loss and maintains freshness, especially in frozen foods and bakery products.
Stabilizer: Sodium acid pyrophosphate (SAPP 28) stabilizes the structure and provides a homogeneous structure, especially in meat products and canned foods.
Frozen Foods: Sodium acid pyrophosphate (SAPP 28) prevents moisture loss during freezing and preserves the freshness of frozen products.
Ready Meals and Processed Foods: In ready meals, Sodium acid pyrophosphate (SAPP 28) keeps the structure stable and prevents loss of flavor.
Confectionery and Sweets: Sodium acid pyrophosphate (SAPP 28) is used in milk desserts and confectionery to increase consistency and ensure stability.
Sodium acid pyrophosphate (SAPP 28) is used as buffer, leaven, quality modifier, ferment agent, emulsifier, nutriment, adhesive and preservative in foods.
Other Fields of Sodium acid pyrophosphate (SAPP 28): Water treatment (corrosion inhibitor), and Electroplating industry (metal surface treatment).
Sodium acid pyrophosphate (SAPP 28) has stable chemical properties and good solubility, and is commonly used in food processing to improve the texture of food and extend its shelf life.
Sodium acid pyrophosphate (SAPP 28) plays multiple roles in the food industry.
As a quality improver, Sodium acid pyrophosphate (SAPP 28) can enhance the stability and taste of food.
In addition, Sodium acid pyrophosphate (SAPP 28) also has emulsifying and thickening effects, commonly used in bread, pastries, meat products, etc., to enhance the flavor and appearance of food.
At the same time, Sodium acid pyrophosphate (SAPP 28) also helps to control the pH value of food, maintain its freshness, and extend its shelf life.
Middle acting –Sodium acid pyrophosphate (SAPP 28) is widely used in both household and commercial baking powders either alone or in combination with calcium based phosphates.
Sodium acid pyrophosphate (SAPP 28)'s food grade is commonly used with sodium bicarbonate as a leavening agent in bakery products;
also, it maintains the color in processed potatoes and also prevents struvite crystal in canned seafood.
Sodium acid pyrophosphate (SAPP 28) is used as an acidulant, buffering agent, and leavening agent.
Sodium acid pyrophosphate (SAPP 28) is used in food processing, as in canned seafood, cured meat and potato products, for adjust the pH, maintain color, improve the water-holding capacity and reduce purge during retorting
Sodium acid pyrophosphate (SAPP 28) is used as an acidulant, buffering agent, and leavening agent.
Sodium acid pyrophosphate (SAPP 28) is used to determine the rates of fermentation reactions in the cooking industry.
Sodium acid pyrophosphate (SAPP 28) is used to provide pH balance in foods due to its pH regulating properties.
Sodium acid pyrophosphate (SAPP 28) is used in canned foods, seafood, frozen fish fillets, frozen shelled fruits.
Sodium acid pyrophosphate (SAPP 28)'s purpose of use here is as a buffering and chelating chemical.
Sodium acid pyrophosphate (SAPP 28) is used in cakes, wafers, cake dough, cooled dough, baking flours and mixtures.
Sodium acid pyrophosphate (SAPP 28) is used as a sequestration agent in the processing of potato products.
Sodium acid pyrophosphate (SAPP 28) is used to color the meat and body of hot dogs.
In the processing of crab meat, Sodium Tripolyphosphate, water and Sodium acid pyrophosphate (SAPP 28) are used to increase the shear strength that occurs when cutting the crab in solutions at pH 4.5, pH 5.5.
Cooking loss has decreased to a minimum level in solutions at pH 5.5.
Sodium acid pyrophosphate (SAPP 28) is used for this purpose.
Sodium acid pyrophosphate (SAPP 28) is used in the production of cooked meat products to retain water (water retainer).
Sodium acid pyrophosphate (SAPP 28) is used as a strengthening agent in foods, to make sausages firmer, less oily, to provide salt, smoke and spice additives in sausage products.
Sodium acid pyrophosphate (SAPP 28) intensifies sour tastes and reduces odors.
Sodium acid pyrophosphate (SAPP 28) is used in the formulations of drugs produced to prevent kidney stones.
Sodium acid pyrophosphate (SAPP 28) is used in the production of drugs used for skin treatment.
Sodium acid pyrophosphate (SAPP 28) is used to ensure the growth of enterotoxin.
In the production of liquid carpet shampoo, Sodium acid pyrophosphate (SAPP 28) is used as an alkali chemical together with SLS (Sodium Lauryl Sulfate).
Sodium acid pyrophosphate (SAPP 28)'s use in chicken carcasses increases the shelf life by 1 or 2 days.
Sodium acid pyrophosphate (SAPP 28) is used in milk and leather production.
In leather production, Sodium acid pyrophosphate (SAPP 28) is used to remove iron stains on the belt in the leather.
In milk production, Sodium acid pyrophosphate (SAPP 28) has important effects for cleaning when mixed with Sulfamic Acid.
Sodium acid pyrophosphate (SAPP 28) is used as chemical stabilization, for metal cleaning and in mud drilling.
Sodium acid pyrophosphate (SAPP 28) is used in oil well drilling operations.
Sodium acid pyrophosphate (SAPP 28) is used for hydraulic fracturing operations and in the production of treatment fluids in the oil field.
Sodium acid pyrophosphate (SAPP 28) is also used in oil production.
The purpose of use of Sodium acid pyrophosphate (SAPP 28) here is as a dispersant in oil well drilling muds.
Sodium acid pyrophosphate (SAPP 28) is used as a sequestrant agent to prevent darkening in food products containing multivalent metal ions such as potatoes and to ensure the removal of metal ions by creating a complex structure.
Sodium acid pyrophosphate (SAPP 28) is a leavening agent used in baking and food processing.
Sodium acid pyrophosphate (SAPP 28) helps control the release of carbon dioxide, ensuring consistent texture and volume in baked goods.
Sodium acid pyrophosphate (SAPP 28) is ideal for use in bakery products, batters, and coatings, providing reliable leavening performance.
Sodium acid pyrophosphate (SAPP 28) is commonly used in doughnuts, biscuits, baking powder, canned fish, and processed potatoes.
-Controlled Release Agent uses of Sodium acid pyrophosphate (SAPP 28):
The main function of Sodium acid pyrophosphate (SAPP 28) 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.
Sodium acid pyrophosphate (SAPP 28) 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.
-Bakery Products and Pastries use of Sodium acid pyrophosphate (SAPP 28):
Sodium acid pyrophosphate (SAPP 28) can be used in baking powder formulations and provides controlled rising.
Sodium acid pyrophosphate (SAPP 28) improves the texture of baked goods such as bread, cakes and cookies.
-Meat and Seafood uses of Sodium acid pyrophosphate (SAPP 28):
*Stabilizer:
Sodium acid pyrophosphate (SAPP 28) protects the structure of sausages, salami and canned meat products.
*pH Regulator:
Sodium acid pyrophosphate (SAPP 28) provides the ideal pH level in meat products and improves flavor and quality.
-Food Industry uses of Sodium acid pyrophosphate (SAPP 28):
Bakery products (leavening agent for cakes, cookies, bread, etc.).
Meat products (quality improver for ham, sausage, etc.).
Frozen dough products (improves texture and water retention).
Fried foods like potato chips (color retention agent).
-Application areas of Sodium acid pyrophosphate (SAPP 28);
-Baking powders.
-Meat and cheese processing.
-Food products as a buffer and acidity raising agent.
-Leather industry to remove iron stains.
-Hydrogen peroxide as a stabilizer.
-Sea foods and other food products as a preservative to extend shelf life.
-Applications of Sodium acid pyrophosphate (SAPP 28):
Baking powders and pre-mixes for breads, cakes, and pastries.
Processed foods as a pH stabilizer or leavening agent.
Cheese and dairy products as a stabilizer.
Canned seafood and meat for moisture retention and textural improvement.
-Applications of Sodium acid pyrophosphate (SAPP 28) in Baking:
Sodium acid pyrophosphate (SAPP 28) finds its application in a wide range of baked goods.
Its versatility and reliability make Sodium acid pyrophosphate (SAPP 28) a preferred choice for many bakers.
Let's explore some of the key applications of SAPP 28 in the baking industry.
*Bread and Rolls
In bread and roll production, achieving the right texture and volume is crucial.
Sodium acid pyrophosphate (SAPP 28) helps in creating a consistent rise, resulting in soft and fluffy bread.
Sodium acid pyrophosphate (SAPP 28)'s controlled release properties ensure that the dough rises at the right time, preventing over-proofing and ensuring a uniform crumb structure.
*Cakes and Muffins
For cakes and muffins, achieving a light and airy texture is essential.
Sodium acid pyrophosphate (SAPP 28) plays a vital role in this by providing a steady release of carbon dioxide.
This ensures that the batter rises evenly, resulting in a soft and tender crumb.
Additionally, Sodium acid pyrophosphate (SAPP 28) helps in maintaining the moisture content of the baked goods, preventing them from becoming dry and crumbly.
*Biscuits and Cookies
In the production of biscuits and cookies, achieving the right spread and texture is important.
Sodium acid pyrophosphate (SAPP 28) helps in controlling the spread of the dough, ensuring that the cookies maintain their shape during baking.
Sodium acid pyrophosphate (SAPP 28) also contributes to the crispiness and texture of the final product, making it a key ingredient in cookie recipes.
*Frozen Dough Products
Frozen dough products require special attention to ensure that they rise properly after thawing.
Sodium acid pyrophosphate (SAPP 28) is particularly useful in these applications due to its stability and controlled release properties.
Sodium acid pyrophosphate (SAPP 28) ensures that the dough rises evenly after thawing, resulting in consistent and high-quality baked goods.
THE SPECIAL ROLE of SODIUM ACID PYROPHOSPHATE (SAPP 28) IN THE FOOD INDUSTRY:
*Baking Agent Formulations
Sodium acid pyrophosphate (SAPP 28) E450, as an active ingredient in baking powder, provides a controlled release of carbon dioxide.
This helps to regulate the rising process of the dough, resulting in softer and fluffier products.
*Use in Meat Products
In meat products, Sodium acid pyrophosphate (SAPP 28) increases moisture retention capacity, resulting in a juicier and fresher product.
Sodium acid pyrophosphate (SAPP 28) also prevents oxidation to preserve the flavor of the product.
*Use in Frozen Foods
Sodium acid pyrophosphate (SAPP 28) prevents moisture loss during freezing and ensures that products remain fresh after thawing.
KEY USES of SODIUM ACID PYROPHOSPHATE (SAPP 28):
Leavening Agent:
In baking, Sodium acid pyrophosphate (SAPP 28) reacts with sodium bicarbonate to produce carbon dioxide, causing dough to rise and producing a light, airy texture in cakes, doughnuts, and other baked goods.
Color Retention:
Sodium acid pyrophosphate (SAPP 28) prevents the discoloration of processed potatoes and maintains the color of canned seafood.
Chelating Agent:
Sodium acid pyrophosphate (SAPP 28) can bind to and inactivate metal ions, such as iron, which prevents dark discoloration in processed potatoes and helps prevent struvite crystals from forming in canned tuna.
Buffering Agent:
Sodium acid pyrophosphate (SAPP 28) acts as a buffering agent in various food systems.
Other Applications:
Sodium acid pyrophosphate (SAPP 28) is also used in animal feed, toothpaste (as a tartar control agent), and in some meat processing applications to improve flavor and color.
PROPERTIES of SODIUM ACID PYROPHOSPHATE (SAPP 28):
Sodium acid pyrophosphate (SAPP 28) is known for its ability to provide a consistent and controlled release of carbon dioxide.
This property is crucial in baking, as Sodium acid pyrophosphate (SAPP 28) ensures that the dough rises evenly and achieves the desired texture.
Additionally, Sodium acid pyrophosphate (SAPP 28) is valued for its stability, making it a reliable choice for bakers looking to achieve consistent results.
FEATURES of SODIUM ACID PYROPHOSPHATE (SAPP 28):
Food-grade quality suitable for direct use in food production.
Consistent leavening activity for reliable baking performance.
White, free-flowing powder for easy handling and mixing.
Sodium acid pyrophosphate (SAPP 28) improves texture, moisture retention, and shelf life.
HOW SODIUM ACID PYROPHOSPHATE (SAPP 28) WORKS
When combined with baking soda, Sodium acid pyrophosphate (SAPP 28) undergoes a chemical reaction that produces carbon dioxide gas.
This gas gets trapped in the dough, causing Sodium acid pyrophosphate (SAPP 28) to expand and rise.
The controlled release of carbon dioxide ensures that the dough rises at the right time, preventing premature or uneven rising.
This is particularly important in products like cakes and muffins, where a uniform texture is essential.
HOW IS SODIUM ACID PYROPHOSPHATE (SAPP 28) USED?
Sodium acid pyrophosphate (SAPP 28) is used for a number of purposes, including:
As a leavening chemical for bread, to help Sodium acid pyrophosphate (SAPP 28) rise.
In french fries, to reduce levels of a carcinogen called acrylamide, and to reduce browning.
Sodium acid pyrophosphate (SAPP 28) is used to prevent discoloration in potatoes and sugar syrups.
Sodium acid pyrophosphate (SAPP 28) is used to prevent harmless struvite crystals from forming in canned tuna.
Sodium acid pyrophosphate (SAPP 28) is a food-grade leavening acid widely used in baking powders and processed foods.
Sodium acid pyrophosphate (SAPP 28) reacts with baking soda (sodium bicarbonate) to release carbon dioxide, helping dough rise and providing a light, fluffy texture.
The “28” typically refers to the phosphate content or activity relevant for baking performance.
Sodium acid pyrophosphate (SAPP 28) is also used as a stabilizer, sequestrant, and emulsifying aid in certain food applications.
UNDERSTANDING SODIUM ACID PYROPHOSPHATE (SAPP 28) (SAPP): A CRITICAL B2B INGREDIENT
In the dynamic landscape of industrial chemistry and food science, Sodium acid pyrophosphate (SAPP 28) stands out as a versatile and indispensable compound.
Known chemically as Na₂H₂P₂O₇, Sodium acid pyrophosphate (SAPP 28) serves a multitude of functions, primarily as a leavening agent in baked goods, an emulsifier in processed foods, and a sequestrant in industrial applications.
Its unique properties, including a controlled rate of reaction, make Sodium acid pyrophosphate (SAPP 28) a preferred choice for manufacturers seeking consistent performance and reliability.
This comprehensive overview delves into the critical aspects of Sodium acid pyrophosphate (SAPP 28), from its manufacturing intricacies to its broad spectrum of applications, technical advantages, and market trends, specifically tailored for B2B decision-makers and technical engineers.
The demand for high-quality Sodium acid pyrophosphate (SAPP 28) is driven by its efficacy and compliance with stringent food and industrial safety standards.
As a key food additive, Sodium acid pyrophosphate (SAPP 28)'s role in improving product texture, shelf-life, and processing efficiency cannot be overstated.
Beyond food, Sodium acid pyrophosphate (SAPP 28)'s chelating abilities are crucial in water treatment and metal processing, underscoring its dual utility across diverse sectors.
BENEFITS OF USING SODIUM ACID PYROPHOSPHATE (SAPP 28):
The use of Sodium acid pyrophosphate (SAPP 28) in baking offers several benefits that contribute to the overall quality and consistency of the final product.
Let's explore some of the key benefits of using Sodium acid pyrophosphate (SAPP 28) in the baking industry.
*Consistency and Reliability
One of the primary benefits of using Sodium acid pyrophosphate (SAPP 28) is its ability to provide consistent and reliable results.
Sodium acid pyrophosphate (SAPP 28)'s controlled release properties ensure that the dough rises evenly, resulting in uniform texture and volume.
This consistency is crucial for bakers looking to produce high-quality baked goods on a regular basis.
*Improved Texture and Volume
Sodium acid pyrophosphate (SAPP 28) helps in achieving the desired texture and volume in baked goods.
Sodium acid pyrophosphate (SAPP 28)'s ability to produce a steady release of carbon dioxide ensures that the dough rises properly, resulting in a light and airy texture.
This is particularly important in products like cakes and muffins, where texture plays a significant role in the overall quality.
*Extended Shelf Life
Another benefit of using Sodium acid pyrophosphate (SAPP 28) is its ability to extend the shelf life of baked goods.
By maintaining the moisture content and preventing staling, Sodium acid pyrophosphate (SAPP 28) helps in keeping the baked goods fresh for a longer period.
This is particularly beneficial for commercial bakeries looking to produce products with a longer shelf life.
*Versatility
Sodium acid pyrophosphate (SAPP 28) is a versatile ingredient that can be used in a wide range of baked goods.
Its stability and controlled release properties make Sodium acid pyrophosphate (SAPP 28) suitable for various applications, from bread and rolls to cakes and cookies.
This versatility makes Sodium acid pyrophosphate (SAPP 28) a valuable ingredient for bakers looking to achieve consistent results across different products.
Conclusion
In conclusion, Sodium acid pyrophosphate (SAPP 28) is a vital ingredient in the baking industry, known for its unique properties and wide range of applications.
Its ability to provide consistent and reliable results, improve texture and volume, extend shelf life, and offer versatility makes Sodium acid pyrophosphate (SAPP 28) a preferred choice for many bakers.
Whether you are producing bread, cakes, cookies, or frozen dough products, Sodium acid pyrophosphate (SAPP 28) can help you achieve the desired quality and consistency in your baked goods.
Embrace the benefits of Sodium acid pyrophosphate (SAPP 28) and elevate your baking to new heights.
KEY FEATURES of SODIUM ACID PYROPHOSPHATE (SAPP 28):
*High-efficiency Leavening Agent:
Sodium acid pyrophosphate (SAPP 28) slowly releases gas for sustained leavening effect.
*pH Regulator:
Effectively buffers pH (optimal range pH 4-6.5).
*Chelating Agent:
Sodium acid pyrophosphate (SAPP 28) binds metal ions to prevent food oxidation and discoloration.
*Quality Improver:
Sodium acid pyrophosphate (SAPP 28) enhances dough structure and water retention.
PHYSICAL AND CHEMICAL PROPERTIES of SODIUM ACID PYROPHOSPHATE (SAPP 28):
Sodium acid pyrophosphate (SAPP 28) is a white powder and crystal structure.
Sodium acid pyrophosphate (SAPP 28) is in a lump structure.
Sodium acid pyrophosphate (SAPP 28) is an odorless compound.
Sodium acid pyrophosphate (SAPP 28) is a chemical that can be dissolved in water.
Sodium acid pyrophosphate (SAPP 28) has a pH range between 3.7 and 5.0.
Sodium acid pyrophosphate (SAPP 28)'s melting point is above 600 °C.
Sodium acid pyrophosphate (SAPP 28) is artificial and stable in terms of stability.
Sodium acid pyrophosphate (SAPP 28)'s density is 1.1-1.3 g/mlt.
Sodium acid pyrophosphate (SAPP 28) has a solubility of approximately 11.9 g in 100 grams of water at 0 °C.
Sodium acid pyrophosphate (SAPP 28)'s boiling point is unknown.
Sodium acid pyrophosphate (SAPP 28)'s shelf life is approximately 2 years.
After this period, Sodium acid pyrophosphate (SAPP 28) loses its functionality.
ADVANTAGES of SODIUM ACID PYROPHOSPHATE (SAPP 28):
*Controlled Swell:
Sodium acid pyrophosphate (SAPP 28) regulates rising and provides the desired texture in baking powder formulations.
*Moisture Protection:
Sodium acid pyrophosphate (SAPP 28) preserves the moisture content of products, extending their shelf life.
*Homogenous Texture:
Sodium acid pyrophosphate (SAPP 28) stabilizes the structure of meat and bakery products and provides a homogeneous product.
*Wide Application Area:
Sodium acid pyrophosphate (SAPP 28) is suitable for use in many sectors from bakery products to processed meats.
*pH Balancing:
Sodium acid pyrophosphate (SAPP 28) provides the ideal pH balance to maintain the flavor and stability of products.
ADVANTAGES of SODIUM ACID PYROPHOSPHATE (SAPP 28):
--Produced with food-grade phosphate refining process, high purity and low impurities.
--Controllable reaction rate, especially suitable for food processing requiring delayed leavening effect.
--Better performance when compounded with other leavening agents.
INDUSTRY TRENDS AND MARKET DYNAMICS FOR SODIUM ACID PYROPHOSPHATE (SAPP 28):
The global market for Sodium acid pyrophosphate (SAPP 28) is experiencing steady growth, propelled by the expanding processed food industry, particularly in emerging economies.
Key drivers include the increasing consumption of convenience foods, bakery products, and processed meats, where Sodium acid pyrophosphate (SAPP 28) plays a vital role as a leavening agent and emulsifier.
Moreover, the growing awareness regarding food safety and quality has led to a higher demand for certified food-grade Sodium acid pyrophosphate (SAPP 28).
Beyond food applications, the industrial sector also contributes significantly to Sodium acid pyrophosphate (SAPP 28) demand.
Its use in oil and gas exploration, where Sodium acid pyrophosphate (SAPP 28) acts as a deflocculant in drilling muds, and in water treatment as a sequestering agent for metal ions, highlights its broad industrial utility.
Innovations in food processing technologies and the development of new applications are expected to further drive market expansion.
Regulatory landscapes, particularly those concerning food additives like Sodium acid pyrophosphate (SAPP 28) food additive, continuously evolve, necessitating stringent quality control and adherence to international standards such as FDA, EFSA, and local food safety guidelines.
Sustainable production practices and supply chain transparency are also becoming increasingly important considerations for B2B procurement professionals.
STORAGE & HANDLING of SODIUM ACID PYROPHOSPHATE (SAPP 28):
Store Sodium acid pyrophosphate (SAPP 28) in a cool, dry place away from moisture and strong acids.
Keep Sodium acid pyrophosphate (SAPP 28) container tightly closed.
Handle Sodium acid pyrophosphate (SAPP 28) with gloves and dust mask if necessary.
Sodium acid pyrophosphate (SAPP 28) complies with food safety and regulatory standards.
SAFETY AND CONSIDERATIONS of SODIUM ACID PYROPHOSPHATE (SAPP 28):
Sodium acid pyrophosphate (SAPP 28) is generally recognized as safe (GRAS) for food use
Sodium acid pyrophosphate (SAPP 28) is a source of phosphorus, so excessive intake can be a concern for individuals with certain health conditions, like kidney problems.
Sodium acid pyrophosphate (SAPP 28) can be an irritant to skin, eyes, and mucous membranes, so appropriate handling with personal protective equipment is recommende
PHYSICAL and CHEMICAL PROPERTIES of SODIUM ACID PYROPHOSPHATE (SAPP 28):
CAS Number: 68915-31-1
PubChem: 24451
EC Number: 231-835-0
Chemical Formula: Na2H2P2O7
Appearance Format: Powder
Color: White
Odor: Odorless
PH value at 20 ° C (10 g / l): 4,0 - 4,7
Melting point / Melting range: 220 ° C
Density at 20 ° C: 1.1 g / cm³
Soluble in water with solubility solubility.
Chemical formula: Na2H2P2O7
Molecular Weight: 221.94
White crystalline powder or granules
Soluble in water
Appearance: White powder or granule
Assay (Na2H2P2O7) %: ≥95
Arsenic (As) %: ≤0.0003
Lead (Pb) %: ≤0.0002
Fluoride (F) %: ≤0.001
pH (1% sol.): 3.5-4.5
Water insoluble %: ≤0.1
Loss on ignition %: ≤0.5
Chemical formula: Na2H2P2O7
Molar mass: 221.936 g·mol−1
Appearance: White odorless powder
Density: 2.31 g/cm3
Melting point: > 600 °C
Solubility in water: 11.9 g/(100 mL) (20 °C)
Refractive index (nD): 1.4645 (hexahydrate)
Hazards:
Flash point: Non-flammable
Formula: Na2H2P2O7
Molecular weight: 221.94
CAS No.: 7758-16-9
EINCS No.: 231-835-0
EEC Classification: E 450(i)
Appearance: White fine powder.
Shelf life: 24 months in original package, under dry and cool storage conditions.
Maximum stack height: 18 months in original package, under dry and cool storage conditions.
FIRST AID MEASURES of SODIUM ACID PYROPHOSPHATE (SAPP 28):
-Description of first-aid measures:
*If inhaled:
If breathed in, move person into fresh air.
*In case of skin contact:
Wash off with soap and plenty of water.
*In case of eye contact:
Flush eyes with water as a precaution.
*If swallowed:
Never give anything by mouth to an unconscious person.
Rinse mouth with water.
-Indication of any immediate medical attention and special treatment needed:
No data available
ACCIDENTAL RELEASE MEASURES of SODIUM ACID PYROPHOSPHATE (SAPP 28):
-Environmental precautions:
Do not let product enter drains.
-Methods and materials for containment and cleaning up:
Keep in suitable, closed containers for disposal.
FIRE FIGHTING MEASURES of SODIUM ACID PYROPHOSPHATE (SAPP 28):
-Extinguishing media:
*Suitable extinguishing media:
Use water spray, alcohol-resistant foam, dry chemical or carbon dioxide.
-Further information:
No data available
EXPOSURE CONTROLS/PERSONAL PROTECTION of SODIUM ACID PYROPHOSPHATE (SAPP 28):
-Control parameters:
--Ingredients with workplace control parameters:
-Exposure controls:
--Personal protective equipment:
*Eye/face protection:
Use equipment for eye protection.
*Skin protection:
Handle with gloves.
Wash and dry hands.
*Body Protection:
Impervious clothing
*Respiratory protection:
Respiratory protection not required.
-Control of environmental exposure:
Do not let product enter drains.
HANDLING and STORAGE of SODIUM ACID PYROPHOSPHATE (SAPP 28):
-Conditions for safe storage, including any incompatibilities:
*Storage conditions:
Store in cool place.
Keep container tightly closed in a dry and well-ventilated place.
Containers which are opened must be carefully resealed and kept upright to prevent leakage.
STABILITY and REACTIVITY of SODIUM ACID PYROPHOSPHATE (SAPP 28):
-Reactivity:
No data available
-Chemical stability:
Stable under recommended storage conditions.
-Possibility of hazardous reactions:
No data available
-Conditions to avoid:
No data available
