SODIUM ACID PYROPHOSPHATE

Synonyms:

Pyrophosphate disodique; Pyrophosphate de sodium; SODIUM ACID PYROPHOSPHATE; sapp ;SAPP; Pyrophosphate de sodium; Pyrophosphate d'acide de sodium; Technetium (99mTc) pyrophosphate; Technetium TC 99M Pyrophosphate; soda lime; sod disease; sodium; sodium acetate; sodium acid carbonate; sodium acid phosphate; sodium acid pyrophosphate; Disodium pyrophosphate; Disodium dihydrogen diphosphate Other names; Diphosphoric acid, disodium salt; Disodium dihydrogen pyrophosphate; Disodium diphosphate; Sodium acid pyrophosphate, SAPP;TSPP; pyro; Nsc56751; phosphotex; victortspp; SODIUM DI; pyrophosphate; SODIUM DIPHOSPHATE; natriumpyrophosphat; SODIUM PYROPHOSPHAYE;  Sodium phosphate pyro, sodium pyrophosphate decahydrate, E450, sodium pyrophosphate, sodium diphosphate; sodium tert-pentoxide, sodium 2-methylbutan-2-olate, sodium tert-amylate, sodium t-amylate, sodium-t-amylate, unii-51z39py5z8, sodium-tert-pentoxide, sodium tert-; monosodium phosphate, sodium dihydrogen phosphate, sodium dihydrogenorthophosphate, sodium phosphate monobasic, sodium acid phosphate, sodium phosphate,NIRAN Thailand; Citric Acid; Monosodium Citrate; Trisodium Citrate; Other citrates; Flavors and Food Ingredients; Aspartame; Disodium Ribotide; Gibberellic Acid; L Cysteine Hydrochloride Monohydrate; Malic Acid; Methyl Paraben; Monosodium Glutamate; Potassium Sorbate; Propyl Paraben; Sodium Benzoate; Sodium Erythorbate; Sodium Saccharin; Sodium Tripolyphosphate; Sorbic Acid; Titanium Dioxide; Tricalcium Phosphate; Trisodium Phosphate; Xanthan Gum; Xylitol; Xylitol DC; Vitamins and Amino Acids; Ascorbic Acid; Calcium Ascorbate; Sodium Ascorbate; Vitamin B; Vitamin E Oil; Pyrophosphate de sodium; SODIUM ACID PYROPHOSPHATE; sapp ;SAPP; Pyrophosphate de sodium; Pyrophosphate d'acide de sodium; Pyrophosphate de sodium; Pyrophosphate disodique; Le pyrophosphate de sodium

Sodium Acid Pyrophosphate (SAPP)
Also known as disodium diphosphate
What is Sodium Acid Pyrophosphate (SAPP)?
The leavening acid, sodium acid pyrophosphate (SAPP) is an important component of double acting baking powder as well as self rising flour. SAPP reacts in stages and is desirable in baking applications for its slow action.

Properties of Sodium Acid Pyrophosphate:1

Chemical formula: Na2H2P2O7
Molecular Weight: 221.94
White crystalline powder or granules
Soluble in water
Initially, when moisture is added to form a dough, SAPP reacts with baking soda (sodium bicarbonate) to produce carbon dioxide gas. In fact, 22-40% of gas is released during this initial two minute mix. The remaining gas, over 50%, is released when heat is applied during the baking process.2

Origin
In the eighteenth century and earlier, bakers relied upon yeast to leaven all baked goods. However, using yeast for leavening baked goods was tedious and bakers began to explore the use of chemical leavening systems. In 1846, baking soda was discovered as a leavening agent and that led to further discoveries of acids to react with baking soda, such as SAPP.3

Commercially, sodium acid pyrophosphate was introduced into baking powder blends towards the end of the nineteenth century.3 SAPP is a preferred leavening acid because it is less expensive and stronger than other leavening acids introduced previously.

Function
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.

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.4

Nutrition
21 grams of sodium and 28 grams of phosphorus are present in 100 grams of SAPP.1

Commercial Production
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 SAPP.1

Currently, there is no known natural method for the production of SAPP.1

Application
Because SAPP is slow acting and does not react quickly with baking soda, it is the most commonly used leavening acid for self rising flour for the home baker. Per 21 C.F.R. § 137.180(a) 2018, self rising flour must contain enough leavening acid to neutralize the baking soda, but the combination of both can not exceed 4.5 parts per 100 parts flour.

The quantity of leavening acid needed hinges on its neutralizing value (NV) which is defined as the quantity of baking soda needed to neutralize 100 parts of leavening acid. For SAPP, NV is 70.

Because SAPP can have a slight bitter taste, it’s important  to use sufficient baking soda in applications as well as use this leavening acid in combination with sugary goods such as doughnuts and cakes. Cake doughnuts are an important application for SAPP, where initial gas production is necessary for buoyancy in a fryer system. Also, SAPP is useful for cakes, where initial gas production is necessary for consistency of pan fill.

Other non-bakery food applications of SAPP include use as a chelating agent for processed potatoes, an emulsifying agent in cheeses and a curing accelerator in processed meats.1

FDA Regulations
In the United States, SAPP is affirmed as a multipurpose Generally Recognized as Safe (GRAS) food substance when used in accordance with Good Manufacturing Practices . (21 C.F.R. § 182.1087 2018).

Although, USDA allows the use of the synthetic ingredient SAPP in certified organic products (7 C.F.R. § 205.605 (b)), FDA considers a food product misbranded if a food has the label claim “All Natural”, but contains SAPP. In 2014, they issued a warning to a bakery using SAPP in a product labeled “ALL NATURAL.”4
Disodium pyrophosphate
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Disodium pyrophosphate
Disodium pyrophosphate
Names
IUPAC name
Disodium dihydrogen diphosphate
Other names
Diphosphoric acid, disodium salt
Disodium dihydrogen pyrophosphate
Disodium diphosphate
Sodium acid pyrophosphate, SAPP
Identifiers
CAS Number    
7758-16-9 check
3D model (JSmol)    
Interactive image
ChemSpider    
22859 ☒
ECHA InfoCard    100.028.941 Edit this at Wikidata
EC Number    
231-835-0
E number    E450(i) (thickeners, ...)
PubChem CID    
24451
UNII    
H5WVD9LZUD check
CompTox Dashboard (EPA)    
DTXSID7044261 Edit this at Wikidata
InChI[show]
SMILES[show]
Properties
Chemical formula    Na2H2P2O7
Molar mass    221.94 g/mol
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
Lethal dose or concentration (LD, LC):
LD50 (median dose)    2650 mg/kg (mouse, oral)
Related compounds
Other anions    Disodium phosphate
Pentasodium triphosphate
Sodium hexametaphosphate
Other cations    Calcium pyrophosphate
Dipotassium pyrophosphate
Related compounds    Tetrasodium pyrophosphate
Except where otherwise noted, data are given for materials in their standard state (at 25 °C [77 °F], 100 kPa).
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Infobox references
Disodium pyrophosphate or sodium acid pyrophosphate (SAPP)[1] is an inorganic compound consisting of sodium cations and pyrophosphate anion. It 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. Pyrophosphate is a polyvalent anion with a high affinity for polyvalent cations, e.g. Ca2+.

Disodium pyrophosphate is produced by heating sodium dihydrogen phosphate:

2 NaH2PO4 → Na2H2P2O7 + H2O
Food uses
Disodium pyrophosphate is a popular leavening agent found in baking powders. It combines with sodium bicarbonate to release carbon dioxide:

Na2H2P2O7 + NaHCO3 → Na3HP2O7 + CO2 + H2O
It is available in a variety of grades that affect the speed of its action. Because the resulting phosphate residue has an off-taste, SAPP is usually used in very sweet cakes which mask the off-taste.[2]

Disodium 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, it is classified as generally recognized as safe (GRAS) for food use. In canned seafood, it is used to maintain color and reduce purge[clarification needed] during retorting. Retorting achieves microbial stability with heat.[3] It is an acid source for reaction with baking soda to leaven baked goods.[4] In baking powder, it is often labeled as food additive E450.[5] In cured meats, it speeds the conversion of sodium nitrite to nitrite (NO2−) by forming the nitrous acid (HONO) intermediate,[clarification needed] and can improve water-holding capacity. Disodium pyrophosphate is also found in frozen hash browns and other potato products, where it is used to keep the color of the potatoes from darkening.[4]

Disodium 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."[1]

Other uses
In leather treatment, it can be used to remove iron stains on hides during processing. It can stabilize hydrogen peroxide solutions against reduction. It 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, it can be used as a dispersant in oil well drilling muds.[citation needed] It is used in cat foods as a palatability additive.[6] Disodium pyrophosphate is used as a tartar control agent in toothpastes.

ABSTRACT
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. The effects of SAPP on other sensory properties and on chemical and physical characteristics were also examined. SAPP was found to slightly improve texture by increasing springiness, hardness, and awareness of skin, and by reducing oiliness. SAPP had no detrimental effects on texture. SAPP caused a slight improvement in flavor by enhancing beef, salt, smoke, and seasoning flavors, and by diminishing fat flavor. and mouthfeel. However, the presence of SAPP resulted in intensified sour flavor and decreased aroma and flavor of pork. SAPP did not greatly reduce residual nitrite levels or increase the development of meat color. SAPP effectively lowered viscosity of the emulsion and held emulsion temperature down during emulsification. Unlike alkaline phosphates, SAPP did not improve moisture retention or cook yields; it had no effect on proximate analysis. SAPP did cause an increase in exudate formation in stored vacuum‐sealed packages of frankfurters.

Product Information - Sodium Acid Pyrophosphate (SAPP)
Information
Sodium Acid Pyrophosphate (SAPP) is an inorganic compound consisting of sodium cations and pyrophosphate anion. It serves as a buffering, chelating and leavening agent.
Storage conditions:    Store in dry, cool and ventilated area. Avoid direct sunlight.
Shelf life:    2 years
Appearance:    White powder. Water soluble
Packing:    25 kg kraft paper bags
Specification
Cyclic Phosphates:    ≤ 2%
Arsenic:    ≤ 3 ppm
Lead:    ≤ 2 ppm
Fluoride:    ≤ 10 ppm
Loss on drying:    ≤ 0.5%
Assay:    ≥ 95%
pH value:    3.8 - 4.2
Applications
Disodium pyrophosphate is used as leavening agent  in baking powders, combining with sodium bicarbonate to release carbon dioxide. It speeds the conversion of sodium nitrite to nitrite in cured meats and can improve water-holding capacity. It is also found in potato products, where it prevents darkening. It can be also be used in leather treatment; In some dairy applications for cleaning purposes and in petroleum production; etc.
Chemical Industry
Food Ingredients
Leather Treatment
Oil and Gas Industry