PRODUCTS

SODIUM ACID PYROPHOSPHATE (SAPP)

Sodium Acid Pyrophosphate (SAPP), also known as disodium pyrophosphate, is a white, water soluble solid that has many applications in the food industry.
Sodium Acid Pyrophosphate (SAPP) is an inorganic compound consisting of sodium cations and pyrophosphate anion.
Sodium Acid Pyrophosphate (SAPP) is a popular leavening agent found in baking powders.

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

Sodium Acid Pyrophosphate (SAPP) is a food-grade chemical compound that belongs to the group of sodium phosphates.
Sodium Acid Pyrophosphate (SAPP) is a white, crystalline powder or granular material with various applications in the food industry.
Sodium Acid Pyrophosphate (SAPP) is recognized as a food additive and is commonly used for its leavening, buffering, and emulsifying properties.

Sodium Acid Pyrophosphate (SAPP) serves as a buffering, chelating and leavening agent.
Sodium Acid Pyrophosphate (SAPP) encodes a integral membrane protein.
Sodium Acid Pyrophosphate (SAPP) is a soluble protein generated by sequential cleavage with α and γ secretase.

Sodium Acid Pyrophosphate (SAPP), also known as disodium pyrophosphate, is an inorganic compound composed of sodium cation and pyrophosphate anion.
Sodium Acid Pyrophosphate (SAPP) is a white, water-soluble solid, commonly used as a buffer and chelating agent and has many applications in food processing industry.
Sodium Acid Pyrophosphate (SAPP) is a white monoclinic crystal powder.

Sodium Acid Pyrophosphate (SAPP)s relative density is 1.86.
Sodium Acid Pyrophosphate (SAPP) is soluble in water, insoluble in alcohol.
Sodium Acid Pyrophosphate (SAPP) hydrolyzes to orthophosphate when heated in acid medium.

Sodium Acid Pyrophosphate (SAPP) is hygroscopic, forms hexahydrate in damp air, and decomposes to metaphosphate at above 220℃.
The leavening acid, Sodium Acid Pyrophosphate (SAPP) is an important component of double acting baking powder as well as self rising flour.
Sodium Acid Pyrophosphate (SAPP) reacts in stages and is desirable in baking applications for its slow action.

Disodium pyrophosphate or Sodium Acid Pyrophosphate (SAPP) is an inorganic compound consisting of sodium cations and pyrophosphate anion.
Sodium Acid Pyrophosphate (SAPP) 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, it forms a hexahydrate, but it dehydrates above room temperature.

Sodium Acid Pyrophosphate (SAPP) is a polyvalent anion with a high affinity for polyvalent cations.
Sodium Acid Pyrophosphate (SAPP), 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℃.

Sodium Acid Pyrophosphate (SAPP) 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.
Sodium Acid Pyrophosphate (SAPP) is usually used in food processing industry.

Sodium acid pyrophosphate (SAPP), or disodium dihydrogen pyrophosphate, its 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.
The European food additive number for it is E450(i).
Generally, Sodium Acid Pyrophosphate (SAPP) is vegan and gluten free.

Sodium Acid Pyrophosphate (SAPP) also known as Di-sodium Di-phosphate is an inorganic compound of sodium and pyrophosphate.
Sodium Acid Pyrophosphate (SAPP) is white and soluble in water.
Sodium Acid Pyrophosphate (SAPP) is manufactured with double drying process like other Pyrophosphates due to heating needed at a high temperature.

Sodium Acid Pyrophosphate (SAPP) is solubility in water is 13g Na2H2P2O7/100g H2O at 20 °C, and 20g at 80°C.
The pH of a 1% aqueous solution is 4.1. The usual commercial product is the anhydrous, nonhygroscopic salt in powder form.
The hexahydrate, Na2H2P2O7.6H2O, d 1.85, crystallizes from aqueous solution below 27 °C.

Above this temperature, Sodium Acid Pyrophosphate (SAPP) is converted to the anhydrous form.
Sodium Acid Pyrophosphate (SAPP) 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.
Sodium Acid Pyrophosphate (SAPP) is available in a variety of grades that affect the speed of its action.

Because the resulting phosphate residue has an off-taste, Sodium Acid Pyrophosphate (SAPP) is usually used in very sweet cakes which mask the off-taste.
Sodium Acid Pyrophosphate (SAPP) is manufactured by partially neutralizing food grade phosphoric acid with sodium hydroxide or sodium carbonate to form monosodium phosphate.
Dehydration of monosodium phosphate at 250°C will form Sodium Acid Pyrophosphate (SAPP).

Leavening acids provide air and volume to the baked good structure, but also affect the characteristics of the dough.
Besides reacting with baking soda to produce the gas carbon dioxide, these acids form ionic bonds with the starches and proteins in the dough.
Sodium Acid Pyrophosphate (SAPP) dissolves readily to form the anion pyrophosphate which interacts with the proteins in a baked good system to provide a moist texture.

Also, it provides a buffer system for the dough in the pH range 7.3-7.5, which influences the color of the baked product.
Sodium Acid Pyrophosphate (SAPP) is a white, crystalline powder or granular substance.
Sodium Acid Pyrophosphate (SAPP) is a sodium salt of pyrophosphoric acid and is commonly used as a food additive and in various industrial applications.

Sodium Acid Pyrophosphate (SAPP) has unique chemical properties that make it versatile in different processes.
Sodium Acid Pyrophosphate (SAPP) acts as a leavening agent in food production, helping dough rise and creating a light texture in baked goods.
In addition to its culinary uses, Sodium Acid Pyrophosphate (SAPP) is utilized as a buffering agent, stabilizer, and emulsifier in food processing.

Sodium Acid Pyrophosphate (SAPP) also finds application as a corrosion inhibitor, pH adjuster, and chelating agent in various industries.
Sodium Acid Pyrophosphate (SAPP) is a slow leavening acid and it may contain a suitable aluminum and/or calcium salt to control the rate of reaction.
Sodium Acid Pyrophosphate (SAPP) 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, Sodium Acid Pyrophosphate (SAPP) is classified as generally recognized as safe (GRAS) for food use.
In canned seafood, Sodium Acid Pyrophosphate (SAPP) is used to maintain color and reduce purge[clarification needed] during retorting.
Retorting achieves microbial stability with heat.

Sodium Acid Pyrophosphate (SAPP) 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, Sodium Acid Pyrophosphate (SAPP) speeds the conversion of sodium nitrite to nitrite (NO2−) by forming the nitrous acid (HONO) intermediate,[clarification needed] and can improve water-holding capacity.

Sodium Acid Pyrophosphate (SAPP) is also found in frozen hash browns and other potato products, where it is used to keep the color of the potatoes from darkening.
Sodium Acid Pyrophosphate (SAPP) 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."
Sodium Acid Pyrophosphate (SAPP) has limited direct uses in water treatment processes.

Sodium Acid Pyrophosphate (SAPP) can indirectly contribute to certain aspects of water treatment.
Sodium Acid Pyrophosphate (SAPP) is sometimes employed as a pH adjuster and buffering agent in water treatment applications where precise pH control is necessary.
Sodium Acid Pyrophosphate (SAPP) can help stabilize and maintain the desired pH range, optimizing treatment processes.

Sodium Acid Pyrophosphate (SAPP) can act as a sequestering agent, chelating metal ions and preventing their precipitation or interference with water treatment chemicals.
Its ability to bind with metal ions aids in minimizing scaling and maintaining the efficiency of water treatment equipment.
Sodium Acid Pyrophosphate (SAPP) is an inorganic compound consisting of sodium cations and pyrophosphate anion.

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

Sodium Acid Pyrophosphate (SAPP) is a popular leavening agent found in baking powders.
Sodium Acid Pyrophosphate (SAPP) combines with sodium bicarbonate to release carbon dioxide.
Sodium Acid Pyrophosphate (SAPP) is available in a variety of grades that effect the speed of its action.

Because the resulting phosphate residue has an off-taste, Sodium Acid Pyrophosphate (SAPP) is usually used in very sweet cakes which mask the taste.
Sodium Acid Pyrophosphate (SAPP) is designated in the USA as generally recognized as safe for food use.

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

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)

Sodium Acid Pyrophosphate (SAPP) is an anhydrous white powdered material, which complies with the specifications of the current Food Chemicals Codex for Sodium Acid Pyrophosphate.
Sodium Acid Pyrophosphate (SAPP) is used as an acidulant, buffering agent, and leavening agent.
Sodium Acid Pyrophosphate (SAPP) has a dough reaction rate of 24 – 28.

Sodium Acid Pyrophosphate (SAPP) is an all-purpose phosphate commonly used in prepared mixes, commercial baking powders, and cake doughnut mixes.
Sodium Acid Pyrophosphate (SAPP) 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).

Sodium Acid Pyrophosphate (SAPP) is an acid source for reaction with baking soda to leaven baked goods.
In baking powder, Sodium Acid Pyrophosphate (SAPP) 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.

Sodium Acid Pyrophosphate (SAPP) is also found in frozen hash browns and other potato products, where it is used to keep the color of the potatoes from darkening.
Sodium Acid Pyrophosphate (SAPP) 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.
Sodium Acid Pyrophosphate (SAPP) 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.
Amyloid precursor protein α is an α-secretase-cleaved soluble protein that has been shown to have neuroprotective properties.

Sodium Acid Pyrophosphate (SAPP) is derived from amyloid precursor protein.
The protein consists of 612 amino acids.
Several G protein-coupled receptors are known to activate α-secretase-dependent processing of APP.

Sodium Acid Pyrophosphate (SAPP) has neuroprotective, neurogenic and neurotrophic functions.
Amyloid precursor protein a also stimulates gene expression and protein expression.
In leather treatment, Sodium Acid Pyrophosphate (SAPP) can be used to remove iron stains on hides during processing.

Sodium Acid Pyrophosphate (SAPP) 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.
Sodium Acid Pyrophosphate (SAPP) in petroleum production, it can be used as a dispersant in oil well drilling muds.

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.
Sodium Acid Pyrophosphate (SAPP) is a sodium salt of pyrophosphoric acid, and its chemical formula is Na2H2P2O7.
Sodium Acid Pyrophosphate (SAPP) in the food industry is as a leavening agent.

Sodium Acid Pyrophosphate (SAPP) releases carbon dioxide gas when it reacts with alkalis, such as baking soda (sodium bicarbonate), when exposed to moisture and heat.
This gas production causes dough or batter to rise, resulting in baked goods with a lighter texture.
Sodium Acid Pyrophosphate (SAPP) is often used in baking powder formulations to provide a delayed or slow-acting leavening effect.

Sodium Acid Pyrophosphate (SAPP) acts as a pH buffer in various food products, helping to control and stabilize their acidity or alkalinity.
Sodium Acid Pyrophosphate (SAPP) is used in processed foods to maintain the desired pH level, preventing changes in flavor, color, and texture.
Sodium Acid Pyrophosphate (SAPP) can also serve as an emulsifying agent in certain food products, helping to blend ingredients that would not naturally mix together, such as oil and water.

Sodium Acid Pyrophosphate (SAPP) is commonly used in a variety of food products, including baked goods like cakes, muffins, and pancakes, as well as in pancakes, waffles, and other batter-based items.
Sodium Acid Pyrophosphate (SAPP) is also used in certain dairy products, such as processed cheeses, to help improve their melting and texture.
Sodium Acid Pyrophosphate (SAPP) may be used in meat products as a pH regulator, in canned seafood to maintain product quality, and in potato products like French fries to prevent discoloration.

Preparation Of Sodium Acid Pyrophosphate (SAPP):
Sodium Acid Pyrophosphate (SAPP) is produced from sodium dihydrogenmonophosphate by heating at 200-250℃：
Na2CO3+2H3PO4→2NaH2PO4+H2O+CO2↑
2NaH2PO4→Na2H2P2O7+H2O

Sodium Acid Pyrophosphate (SAPP) is a condensed phosphate, commonly synthesized by the neutralization of phosphoric acid with sodium hydroxide or sodium carbonate at the ratio of 1:1 to produce monosodium phosphate (NaH2PO4), and then heated approximately 250°C to remove the water.
2 NaH2PO4 → Na2H2P2O7 + H2O

Uses Of Sodium Acid Pyrophosphate (SAPP):
Sodium Acid Pyrophosphate (SAPP) is a leavening agent, preservative, sequestrant, and buffer which is mildly acidic with a ph of 4.1.
Sodium Acid Pyrophosphate (SAPP) is moderately soluble in water, with a solubility of 15 g in 100 ml at 25°c.
Sodium Acid Pyrophosphate (SAPP) is used in doughnuts and biscuits for its variable gas release rate during the mixing, bench action, and baking process.

Sodium Acid Pyrophosphate (SAPP) is used in baking powder as a leavening agent.
Sodium Acid Pyrophosphate (SAPP) is used in canned fish products to reduce the level of undesired struvite crystals (magnesium ammonium phosphate hexahydrate) by complexing the magnesium.
Sodium Acid Pyrophosphate (SAPP) is used to sequester metals in processed potatoes.

Sodium acid pyrophosphate (SAPP) is currently used by the sausage industry to accelerate development of cured meat color.
The cured color accelerator was examined, through sensory evaluation and instrumental measurements, for its effects on the texture of frankfurters.
Sodium Acid Pyrophosphate (SAPP) is anhydrous form, pyrophosphate salt used in buffers.

Sodium Acid Pyrophosphate (SAPP) is used as a deflocculant (thinner) in freshwater mud systems.
Sodium Acid Pyrophosphate (SAPP) is often used to break up mud rings when water drilling and is also used to thin out cement before cementing casing.
Sodium Acid Pyrophosphate (SAPP) is used as leavening agent in baking powders, combining with sodium bicarbonate to release carbon dioxide.

Sodium Acid Pyrophosphate (SAPP) speeds the conversion of sodium nitrite to nitrite in cured meats and can improve water-holding capacity.
Sodium Acid Pyrophosphate (SAPP) is also found in potato products, where it prevents darkening.
Sodium Acid Pyrophosphate (SAPP) can be also be used in leather treatment; In some dairy applications for cleaning purposes and in petroleum production;
etc.

Sodium Acid Pyrophosphate (SAPP) is used contaminated drilling mud can result in fluid loss, thickening time, and viscosity.
Sodium Acid Pyrophosphate (SAPP) is used to disperse and displace drilling muds to avoid mud being affected by cement contamination.
Sodium Acid Pyrophosphate (SAPP) is used 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 Sodium Acid Pyrophosphate (SAPP) into the spacer will help remove residual muds and provide a cleaner surface to which the cement can bond.
Sodium Acid Pyrophosphate (SAPP) can be used to remove iron stains on hides during processing.
Sodium Acid Pyrophosphate (SAPP) can stabilize hydrogen peroxide solutions against reduction.

Sodium Acid Pyrophosphate (SAPP) 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, Sodium Acid Pyrophosphate (SAPP) can be used as a dispersant in oil well drilling muds.

Sodium Acid Pyrophosphate (SAPP) is used in cat foods as a palatability additive.
Sodium Acid Pyrophosphate (SAPP) is used as a tartar control agent in toothpastes.
Sodium Acid Pyrophosphate (SAPP) can be used to remove iron stains on hides during processing.

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

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

Sodium Acid Pyrophosphate (SAPP) dispersant is used in much the same manner as polyphosphate dispersants and is subject to the same temperature limitations.
Due to its acidic nature, it is especially effective for treating cement contamination.
Sodium Acid Pyrophosphate (SAPP) dispersant is efficient for bentonite muds and is often used in conjunction with a tannin or quebracho compound.

Sodium Acid Pyrophosphate (SAPP) dispersant can also be used to treat calcium contamination, especially contamination resulting from cement.
Because of its acidic nature, SAPP dispersant is not normally used in muds where the pH exceeds 9.5.
Sodium Acid Pyrophosphate (SAPP) food grade is used as an acid component in baking powder; as a chelating agent or combines with other polyphosphates to sequester magnesium and iron ions, e.g. chelate iron during the processing of potatoes to prevent a dark discoloration.

Sodium Acid Pyrophosphate (SAPP) can be used as a leavening chemical for bread to help it rise.
Sodium Acid Pyrophosphate (SAPP)'s 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.

Sodium Acid Pyrophosphate (SAPP) also prevents discoloration in potatoes and sugar syrups.
In canned tuna, Sodium Acid Pyrophosphate (SAPP) prevents harmless struvite crystals from forming.
Sodium Acid Pyrophosphate (SAPP) is used together with baking powder as a leavening agent to release carbon dioxide.

Sodium Acid Pyrophosphate (SAPP) is ideal for refrigerated doughs, cakes, muffins and pancake mixes where a slow reaction rate is desired.
Sodium Acid Pyrophosphate (SAPP) is often used with fast-acting leavenings such as monocalcium phosphate in double-acting baking powder or sometimes added with another slow action leavening acid, GDL.
Sodium Acid Pyrophosphate (SAPP) can be used to replace sulfur dioxide, sulfites and bisulfites to maintain the appearance and texture of cooked potato products.

The application of Sodium Acid Pyrophosphate (SAPP) reduces the dark color from after-cooking darkening in cooked and processed potato products, such as in oil-blanched french fries and potato salad.
Sodium Acid Pyrophosphate (SAPP) is Baking powder, used in baking and to control the fermenting speed, to increase the producing strength.
Sodium Acid Pyrophosphate (SAPP) is used in instant noodles to reduce time after subjecting to water.

Sodium Acid Pyrophosphate (SAPP) 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.
Sodium Acid Pyrophosphate (SAPP) is speedly fermentation, water retaining agent and quality improver, used in bread, biscuits, meat, aquatic products and so on.
As quality improver,it enhances complexation,PH value and Ionic strength.

According to rules, Sodium Acid Pyrophosphate (SAPP)s max adding quantity is 3.0g/KG in biscuits and 1.0-3.0g/KG in bread.
Sodium Acid Pyrophosphate (SAPP) is used in sausages to enhance flavor and color.
Sodium Acid Pyrophosphate (SAPP) is used in biscuits and cakes, it can shorten the fermentation time, reduce the product breakage rate, loosen the gaps neatly, and prolong the storage period.

Sodium Acid Pyrophosphate (SAPP) is used as a quality improver for bakery foods such as bread, biscuits, meat and aquatic products, etc.
Sodium Acid Pyrophosphate (SAPP) can improve the complex metal ions, PH value and ionic strength of foods, thereby improving the adhesion and water holding capacity of foods. In French Fries, sodium acid pyrophosphate SAPP can reduce levels of a carcinogen called acrylamide.

Sodium Acid Pyrophosphate (SAPP) can also prevent discoloration of potatoes and syrup.
In canned tuna, Sodium Acid Pyrophosphate (SAPP) can prevent the formation of harmless struvite crystals.
In canned seafood, Sodium Acid Pyrophosphate (SAPP) can retain color during cooking and reduce cleaning.

In cured meats, Sodium Acid Pyrophosphate (SAPP) accelerates the conversion of sodium nitrite to nitrite by forming a nitrous acid intermediate and can improve water retention.
Sodium Acid Pyrophosphate (SAPP) is used in frozen hash browns and other potato products to prevent potatoes from darkening.
Sodium Acid Pyrophosphate (SAPP) may leave a slightly bitter aftertaste in some products, but adding calcium ions, sugar, or flavoring can mask the taste.

In leather processing, Sodium Acid Pyrophosphate (SAPP) can be used to remove iron stains from raw hides during processing.
Sodium Acid Pyrophosphate (SAPP) can stabilize the hydrogen peroxide solution against reduction.
In certain dairy applications, Sodium Acid Pyrophosphate (SAPP) can be used with sulfamic acid for cleaning, especially soapstone removal.

In oil production, Sodium Acid Pyrophosphate (SAPP) can be used as a dispersant for oil well drilling mud.
Sodium Acid Pyrophosphate (SAPP) is used as a tartar control agent in toothpaste.
Sodium Acid Pyrophosphate (SAPP) is commonly used as a leavening agent in baked goods, such as cakes, muffins, pancakes, waffles, and biscuits.

Sodium Acid Pyrophosphate (SAPP) works by releasing carbon dioxide gas when it reacts with alkalis like baking soda (sodium bicarbonate) in the presence of moisture and heat.
This gas production causes the dough or batter to rise, resulting in the characteristic light and airy texture of these products.
Sodium Acid Pyrophosphate (SAPP) is an essential component of double-acting baking powder, a leavening agent used in a wide range of baked goods.

Double-acting baking powder releases gas in two stages: once when mixed with wet ingredients and again when exposed to the heat of the oven.
This two-stage action provides better control over the leavening process and helps achieve consistent results in baking.
Sodium Acid Pyrophosphate (SAPP) acts as a pH buffer in various food products.

Sodium Acid Pyrophosphate (SAPP) helps control and stabilize the pH (acidity or alkalinity) of food items, preventing undesirable changes in flavor, color, and texture.
Sodium Acid Pyrophosphate (SAPP) is particularly useful in processed foods to maintain the desired pH level.
Sodium Acid Pyrophosphate (SAPP) serves as an emulsifying agent.

Sodium Acid Pyrophosphate (SAPP) helps blend ingredients that would not naturally mix, such as oil and water.
This property is valuable in the production of salad dressings, sauces, and some dairy products to create stable and uniform mixtures.
Sodium Acid Pyrophosphate (SAPP) is used in the meat industry as a pH regulator and moisture retention agent in various processed meat products.

Sodium Acid Pyrophosphate (SAPP) helps improve the texture and quality of these products.
Sodium Acid Pyrophosphate (SAPP) can be found in certain dairy products, especially processed cheeses, to enhance their melting and textural characteristics.
Sodium Acid Pyrophosphate (SAPP) assists in achieving a smooth and creamy texture in cheese-based products.

In potato-based products like French fries and hash browns, Sodium Acid Pyrophosphate (SAPP) is employed to prevent discoloration and maintain the appealing color of the potatoes during processing and frying.
Sodium Acid Pyrophosphate (SAPP) is used in canned seafood products to help maintain product quality and texture, particularly in products like canned tuna.
Sodium Acid Pyrophosphate (SAPP) may be used in various other food items, such as canned soups, gravies, and sauces, where it contributes to texture and stability.

Safety Profile Of Sodium Acid Pyrophosphate (SAPP):
As with many powdered food ingredients, inhaling fine Sodium Acid Pyrophosphate (SAPP) powder can lead to respiratory irritation.
Inhaling the dust should be avoided.
Similarly, direct eye contact with the powder may cause irritation, and it is advisable to take precautions when handling the dry powder.

Sodium Acid Pyrophosphate (SAPP) itself is not typically considered a skin irritant, prolonged or repeated skin contact with the powder may lead to dryness or minor irritation for some individuals.
Sodium Acid Pyrophosphate (SAPP) is recommended to minimize skin contact and use protective gloves when handling SAPP in its dry form.
Sodium Acid Pyrophosphate (SAPP) is intended for use in food and is considered safe for consumption when used within established limits.

However, ingestion of the undiluted dry powder is not recommended, as it may cause discomfort and digestive upset.
As with any food additive, it should be used in accordance with recommended concentrations.
To ensure the safe use of Sodium Acid Pyrophosphate (SAPP), it is crucial to adhere to food safety regulations and guidelines established by local and international authorities, such as the U.S. Food and Drug Administration (FDA) in the United States and similar agencies in other regions.

Sodium Acid Pyrophosphate (SAPP) is considered safe for consumption when used in accordance with established regulations and guidelines.
Sodium Acid Pyrophosphate (SAPP) is generally recognized as safe (GRAS) by the U.S. Food and Drug Administration (FDA).

Synonyms Of Sodium Acid Pyrophosphate (SAPP):
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