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SODIUM ACID PYROPHOSPHATE

SODIUM ACID PYROPHOSPHATE

CAS NO.: 7758-16-9
EC/LIST NO.: 231-835-0


Sodium Acid Pyrophosphate used as buffering agent, leavening agent, sequestrant agent. 
Sodium Acid Pyrophosphate can be used in canned food, ham, meat,baking powder and so on.

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 reacts in stages and is desirable in baking applications for its slow action.

Properties of Sodium Acid Pyrophosphate: 

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. 

The ingredients list on a package of meat or frozen food may seem riddled with strange chemicals. 
Most of them have long names that sound intimidating. 
Sodium Acid Pyrophosphate disturbing to think that you're eating chemicals with your food, and not just the food itself — but these chemicals aren't all dangerous. 
Eaten in modest amounts, chemicals like sodium acid pyrophosphate are safe.

There's an entire category of preservatives called phosphates, which contain some derivative of the mineral phosphorus. 
Sodium acid pyrophosphate is part of that category. 
Not all phosphates do the same thing, though.

Sodium acid pyrophosphate can be used as a leavening chemical for bread to help it rise. 
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. 
Sodium Acid Pyrophosphate also prevents discoloration in potatoes and sugar syrups. 
In canned tuna, it prevents harmless struvite crystals from forming.

Sodium Acid Pyrophosphate is an inorganic compound consisting of sodium cations and pyrophosphate anion. 
Sodium Acid Pyrophosphate is used in food mainly for its two properties: 

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. 

Sodium Acid Pyrophosphate Sodium Acid Pyrophosphate – source your SAPP from TCI China. 
Sodium Acid Pyrophosphate is also known as Disodium pyrophosphate. 
Sodium Acid Pyrophosphate chemical formula is (Na2H2P2O7). 
Sodium Acid Pyrophosphate is widely used as thinner in oil well drilling muds and even as an industrial cleaner. 
Sodium Acid Pyrophosphate key advantages are:
Aids in the removal of calcium and reduces pH in cement contaminated fluids.
At low concentration levels, it is fast-acting and effective.

Sodium Acid Pyrophosphate assists and promotes the following functions and applications:
Sodium Acid Pyrophosphate decreases the viscosity and gel strengths in freshwater drilling fluids.
Actively thins out reactive clays.
Aids break up clay particles and sediments, which enables them to be extracted during oil well development.
Used in the chemical clean up of fluids which have been contaminated by cement.

Sodium Acid Pyrophosphate is used as a deflocculant (thinner) in freshwater mud systems. 
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.
In cementing applications, SAPP is used for two primary purposes:

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 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. 
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. 
Do not ingest.

In standard water drilling operations, the usual procedure to apply SAPP 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.

Sodium Acid Pyrophosphate, SAPP is an inorganic compound consisting of sodium cations and pyrophosphate anion. 
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, 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 combines with sodium bicarbonate to release carbon dioxide. 
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, 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 is used in canned seafood to maintain color and reduce purge during retorting. 
Retorting achieves microbial stability with heat. 
Sodium Acid Pyrophosphate is an acid source for reaction with baking soda to leaven baked goods. 
In baking powdeer, it is often labeled as food additive E450. 
In cured meats, it speeds the conversion of sodium nitrite to nitrite by forming the nitrous acid intermediate, and can improve water-holding capacity. 

In leather treatment, Sodium Acid Pyrophosphate, SAPP can be used to remove iron stains on hides during processing. 
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. 

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 an inorganic compound consisting of sodium cations and pyrophosphate anion. 
Sodium Acid Pyrophosphate serves as a buffering, chelating and leavening agent.

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

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

Sodium Acid Pyrophosphate, or SAPP, is used in the food industry. 
More specially, it 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. 
Sodium Acid Pyrophosphate maintains the natural white color of cooked potatoes. 

Sodium Acid Pyrophosphate (Na2H2P2O7) is TongVo's high quality product, acts as a buffer, leaven, modifier, emulsifier, nutrient and canning preservative in foods, oil drilling, detergent, chemical stabiliser.


Sodium pyrophosphate, also called tetrasodium pyrophosphate or tetrasodium phosphate; 
Sodium Acid Pyrophosphate is a colorless, transparent crystalline chemical compound. 
Sodium Acid Pyrophosphate has various functions such as a blowing agent, buffering agent, emulsifier, thickener and sequestrant.

Sodium Acid Pyrophosphate is generally used in bakery products, canning seafood and preventing browning of potatoes.
 
Sodium 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.
 
Sodium pyrophosphate, which is sometimes used in household detergents for the same purposes; 
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.


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).

Sodium Acid Pyrophosphate is one of the two acid components used in commercial baking powders. 
Sodium Acid Pyrophosphate is reactive not only with sodium bicarbonate, but also with calcium salts, proteins and heat. 
Sodium Acid Pyrophosphate gives baking powder the time and temperature element contributing to the "Double Acting" power. 
Regular SAPP is used in cakes, sponges and refrigerated dough where a slower reactivity is desired. 
Usage 1g of sodium bicarbonate to 1.38g SAPP or as recipe indicates

Sodium Acid Pyrophosphate is a white, water-soluble solids that consist of sodium cations and pyrophosphate anion. 
Sodium Acid Pyrophosphate is used as a food additive in the form of buffering (weak acid or base used to maintain the pH level) and chelating agent(protect against enzymatic reactions that promote deterioration during processing and storage). 
Sodium Acid Pyrophosphate is widely used in baking to raise dough volume by producing gas. 
Sodium Acid Pyrophosphate is considered as an important component in self-rising flour and double-acting baking powder.

Sodium Acid Pyrophosphate can be a harmful immune system if consumed in large amounts. 
Also, it is important to maintain a healthy phosphorus-to-calcium ratio in the body as an imbalance may be detrimental to the skeletal system. 
Excessive phosphorus can make bones brittle by encouraging the body to break down bones rather building them

Sodium acid pyrophosphate is an inorganic compound consisting of sodium cations and pyrophosphate anions. 
Sodium Acid Pyrophosphate is a food additive whose role is to improve the quality and stability of food products.

Sodium Acid Pyrophosphate, SAPP is designated in the USA as generally recognized as safe for food use. 
Sodium Acid Pyrophosphate is used in canned seafood to maintain color and reduce purge during retorting. 
Retorting achieves microbial stability with heat. 
Sodium Acid Pyrophosphate is an acid source for reaction with baking soda to leaven baked goods.

Sodium acid pyrophosphate has also been shown to harm your immune system if you consume it in large amounts for an extended period of time, according to a 2018 study in Environmental Toxicology and Pharmacology. 
The levels tested in that study were extreme, and shouldn’t raise any alarm bells for normal consumption.

Sodium acid pyrophosphate can be used as a leavening chemical for bread to help it rise. 
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. 
Sodium Acid Pyrophosphate also prevents discoloration in potatoes and sugar syrups. 
In canned tuna, it prevents harmless struvite crystals from forming.

Sodium Acid Pyrophosphate is used in leather treatment to remove iron stains
Sodium Acid Pyrophosphate is widely used globally in food industry for baking reaction purpose
Sodium Acid Pyrophosphate is also used to stabilize the solution of hydrogen peroxide against reduction
Sodium Acid Pyrophosphate is used in petroleum industry as a dispersant in oil well drilling muds
Sodium Acid Pyrophosphate also has a wide use in dairy and poultry processes

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.
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. 
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. 
Also used in the production of yeast powder and cheese etc.


Sodium Acid Pyrophosphate as rapid ferment agent, quality improver in food industry. 
Applied to acid component of synthetic swelling agent, such as, bread, cake. 
Builted with other phosphates can be applied to water retention of meat product, such as canned meat, cooked ham, meat can and instant noodles.


IUPAC NAME:

Dihydrogenopyrophosphate de disodium
   
disodium [hydroxy(oxido)phosphoryl] hydrogen phosphate
 
disodium dihydrogen (phosphonatooxy)phosphonate
 
Disodium dihydrogen diphosphate
 
disodium dihydrogen diphosphate
 
disodium dihydrogen pyrophosphate
 
Disodium dihydrogenpyrophosphate
 
disodium dihydrogenpyrophosphate

SYNONYMS:

Sodium pyrophosphate [Wiki]
Diphosphate de tétrasodium [French] [ACD/IUPAC Name]
Tetranatriumdiphosphat [German] [ACD/IUPAC Name]
Tetrasodium diphosphate [ACD/IUPAC Name]
[7722-88-5]
10042-91-8 [RN]
13472-36-1 [RN]
14691-80-6 [RN]
156460-73-0 [RN]
231-449-2 [EINECS]

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