SODIUM ACID PYROPHOSPHATE

SODIUM ACID PYROPHOSPHATE = SODIUM DIPHOSPHATEDIBASIC = E450 = SAPP
                        

CAS Number: 7758-16-9
EC Number: 231-835-0
Molecular Formula : H2Na2O7P2

Sodium Acid Pyrophosphate is one of the popular food additives and ingredients in most countries.
Disodium pyrophosphate or sodium acid pyrophosphate (SAPP) is an inorganic compound consisting of sodium cations and pyrophosphate anion. 
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, Sodium Acid Pyrophosphate forms a hexahydrate, but Sodium Acid Pyrophosphate dehydrates above room temperature. 
Sodium Acid Pyrophosphate is a polyvalent anion with a high affinity for polyvalent cations, e.g. Ca2+.
Sodium Acid Pyrophosphate is produced by heating sodium dihydrogen phosphate:
2 NaH2PO4 → Na2H2P2O7 + H2O

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 is also known as disodium diphosphate.

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 Sodium Acid Pyrophosphate's slow action.
Initially, when moisture is added to form a dough, Sodium Acid Pyrophosphate 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.
Sodium Acid Pyrophosphate is also known as Disodium pyrophosphate. 
Sodium Acid Pyrophosphate's chemical formula is (Na2H2P2O7). 
Sodium Acid Pyrophosphate (SAPP) Granular is an anhydrous white material. 

Disodium pyrophosphate or sodium acid pyrophosphate (SAPP) is an inorganic compound consisting of sodium cations and pyrophosphate anion.
Sodium Acid Pyrophosphate also known as SAPP and Disodium Pyrophosphate is produced by heating sodium dihydrogen phosphate. 
Inorganic compound, Sodium Acid Pyrophosphate, consisting of sodium cations and pyrophosphate anion. 
Sodium Acid Pyrophosphate is a white, water-soluble solid. 
Sodium Acid PyroPhosphate is a derivative of Phosphoric Acid. 

Sodium Acid Pyrophosphate is moderately soluble in water. 
Sodium Acid Pyrophosphate is a white crystalline powder with a melting point in excess of 600oC. 
Sodium Acid Pyrophosphate should be stored in tightly closed containers in a Room Temperature.
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, Sodium Acid Pyrophosphate forms hexahydrate, but Sodium Acid Pyrophosphate 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 condensed phosphate, formed when sodium orthophosphate is 18 heated to remove the water. 
Sodium Acid Pyrophosphate is expressed by the formula Na2H2P2O7 and is composed of 20.72% Na, 19 0.91% H, 27.91% P, and 50.46% O. 

In the E number scheme, Sodium Acid Pyrophosphate is collectively designated as E450, with the disodium form designated as E450(a). 
In the United States, Sodium Acid Pyrophosphate is classified as generally recognized as safe (GRAS) for food use. 
In the 18th century and before it, bakeries relied on yeast to mix all cooked goods. 
However, the use of yeast for the rest of cooked products was boring and bakeries began to explore the use of non-chemical systems. 

Discovery of sodium bicarbonate in 1846 makes more discovery of more acids that react with sodium bicarbonate and at the end of the 19th century, Sodium Acid Pyrophosphate was used as a mixture that could react with sodium bicarbonate
At first, when the moisture is added to form dough, Sodium Acid Pyrophosphate reacts with sodium bicarbonate to produce carbon dioxide gas.
Also, Sodium Acid Pyrophosphate during reaction with sodium bicarbonate creates ionic bounds with starch and protein of dough.

Sodium Acid Pyrophosphate also dissolves readily to provide anion, anionic pyrophosphate, which interferes with proteins in a well-cooked system to create a moist tissue.
Sodium Acid Pyrophosphate regulates the reaction rate at the desired level with using specific production techniques.
21g of sodium and 28g of phosphorus are available in 100g of Sodium Acid Pyrophosphate. 
FDA regulations.

In the United States, Sodium Acid Pyrophosphate has been approved as a versatile food ingredient commonly known as Safe Food (GRAS).
Sodium Acid Pyrophosphate is an inorganic compound consisting of sodium cations and pyrophosphate anion.
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 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

White free-flowing crystalline powder or granular. 
Sodium Acid Pyrophosphate would hydrolyze to sodium orthophosphate if exposed to the environment. 
10g/100ml, 20°C in water. 
The PH value of 1% solution 4-4.5. 

Sodium Acid Pyrophosphate is insoluble in ethanol.
Sodium Acid Pyrophosphate, or Disodium Pyrophosphate, is a chemical derivative of phosphorus, an essential element for life in all living things.
Sodium Acid Pyrophosphate is one of the most common elements found in nature and occurs naturally in foods, water and our bodies. 
Phosphorus in our body; genes, teeth, bones and also participate in the structure of the muscles. 

Another important phosphorus derivative that we all use in our daily lives is phosphoric acid. 
Orthophosphate salts are formed from phosphoric acid, a tribasic acid, when one, two or all three of the hydrogen ions change position with other positive ions.
Sodium Acid Pyrophosphate (SAPP), also known as disodium pyrophosphate, is a white, water soluble solid that has many applications in the food industry.

Disodium pyrophosphate or sodium acid pyrophosphate is an inorganic compound consisting of sodium cations and pyrophosphate anion. 
Sodium Acid Pyrophosphate is a white, water-soluble solid that serves as a buffering and chelating agent, with many applications in the food industry.
Sodium Acid Pyrophosphate occur as a white crystalline powder or granules, soluble in water, Sodium Acid Pyrophosphate may contain a suitable aluminium and calcium salt to control salt of reaction (ROR) in leaving system.

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 is vegan.
Disodium pyrophosphate or sodium acid pyrophosphate is an inorganic compound consisting of sodium cations and pyrophosphate anion.

USES and APPLICATIONS of SODIUM ACID PYROPHOSPHATE:
-Sodium Acid Pyrophosphate is used Buffering Agents, Food & Beverage, Food Additives, Levelling Agents, Oil Field Services, Chelants, and Leather.

-Food uses:
Sodium Acid Pyrophosphate is a popular leavening agent found in baking powders. 
Sodium Acid Pyrophosphate combines with sodium bicarbonate to release carbon dioxide:
Na2H2P2O7 + NaHCO3 → Na3HP2O7 + CO2 + H2O
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, Sodium Acid Pyrophosphate is usually used in very sweet cakes which mask the off-taste.

-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.
-Sodium Acid Pyrophosphate in baking powder, New Zealand, 1950s
Sodium Acid Pyrophosphate and other sodium and potassium polyphosphates are widely used in food processing.

-In canned seafood, Sodium Acid Pyrophosphate is used 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 is used as a tartar control agent in toothpastes.
-Sodium Acid Pyrophosphate can be used with sulfamic acid in some dairy applications for cleaning, especially to remove soapstone. 

-In baking powder, Sodium Acid Pyrophosphate is often labeled as food additive E450. 
In cured meats, Sodium Acid Pyrophosphate speeds the conversion of sodium nitrite to nitrite (NO2−) by forming the nitrous acid (HONO) intermediate, and can improve water-holding capacity. 
-Sodium Acid Pyrophosphate is also found in frozen hash browns and other potato products, where Sodium Acid Pyrophosphate is used to keep the color of the potatoes from darkening.

-Sodium Acid Pyrophosphate can stabilize hydrogen peroxide solutions against reduction. 
-Sodium Acid Pyrophosphate can leave a slightly bitter aftertaste in some products, but "the Sodium Acid Pyrophosphate taste can be masked by using sufficient baking soda and by adding a source of calcium ions, sugar, or flavorings."
-In leather treatment, Sodium Acid Pyrophosphate can be used to remove iron stains on hides during processing. 

-When added to scalding water, Sodium Acid Pyrophosphate facilitates removal of hair and scurf in hog slaughter and feathers and scurf in poultry slaughter. 
-In petroleum production, Sodium Acid Pyrophosphate can be used as a dispersant in oil well drilling muds. 
-Sodium Acid Pyrophosphate is used in cat foods as a palatability additive.

-Because Sodium Acid Pyrophosphate is slow acting and does not react quickly with baking soda, Sodium Acid Pyrophosphate 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 Sodium Acid Pyrophosphate's neutralizing value (NV) which is defined as the quantity of baking soda needed to neutralize 100 parts of leavening acid. 
For Sodium Acid Pyrophosphate, NV is 70.
-Because Sodium Acid Pyrophosphate can have a slight bitter taste, Sodium Acid Pyrophosphate’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. 

-In canned tuna, Sodium Acid Pyrophosphate prevents harmless struvite crystals from forming.
-Cake doughnuts are an important application for Sodium Acid Pyrophosphate, where initial gas production is necessary for buoyancy in a fryer system. 
-Also, Sodium Acid Pyrophosphate is useful for cakes, where initial gas production is necessary for consistency of pan fill.

-Other non-bakery food applications of Sodium Acid Pyrophosphate include use as a chelating agent for processed potatoes, an emulsifying agent in cheeses and a curing accelerator in processed meats.
-Sodium Acid Pyrophosphate can be used as a leavening chemical for bread to help it rise. 
-Sodium Acid Pyrophosphate's used in sausage to enhance flavor and color. 
In french fries, the chemical reduces levels of a carcinogen called acrylamide.

-Sodium Acid Pyrophosphate also prevents discoloration in potatoes and sugar syrups. 
-Sodium Acid Pyrophosphate is a white, water-soluble solid that serves as a buffering and chelating agent, with many applications in the food industry. 
-Sodium Acid Pyrophosphate is widely used as thinner in oil well drilling muds and even as an industrial cleaner.

-Sodium Acid Pyrophosphate's key advantages are:
*Aids in the removal of calcium and reduces pH in cement contaminated fluids.
*At low concentration levels, Sodium Acid Pyrophosphate is fast-acting and effective.

-Aids break up clay particles and sediments, which enables them to be extracted during oil well development.
-Sodium Acid Pyrophosphate is used in the chemical clean up of fluids which have been contaminated by cement.
-Sodium Acid Pyrophosphate decreases the viscosity and gel strengths in freshwater drilling fluids.
-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, Sodium Acid Pyrophosphate is used for two primary purposes:
*Contaminated drilling mud can result in fluid loss, thickening time, and viscosity. 
Sodium Acid Pyrophosphate 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 Sodium Acid Pyrophosphate into the spacer will help remove residual muds and provide a cleaner surface to which the cement can bond.

-Sodium Acid Pyrophosphate is used as an acidulant, buffering agent, coagulant, emulsifying agent, dispersing agent, protein modifier, and sequestrant.
-Actively thins out reactive clays.
-In non-dairy creamers, Sodium Acid Pyrophosphate is added to protect the proteins from heat dehydration, to stabilize the fat emulsion, and to buffer the product. 

-Processed potatoes are protected from iron-induced darkening when treated with Sodium Acid Pyrophosphate. 
-Addition of Sodium Acid Pyrophosphate to albacore tuna during canning decreases or prevents formation of struvite crystals. 
-Sodium Acid Pyrophosphate is used in meat processing to accelerate development of red color in wieners, bologna, and other emulsion-type meat products. 
-Sodium Acid Pyrophosphate can be used as an emulsifying agent during cheese processing to produce a hard, non-melting cheese product.

-Sodium Acid Pyrophosphate is Baking powder, used in baking and to control the fermenting speed, to increase the producing strength. 
Sodium Acid Pyrophosphateis used in instant noodles to reduce time after subjecting to water. 
-Sodium Acid Pyrophosphate 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 is used Vegetables (esp. potatoes) processing.

-Sodium Acid Pyrophosphate is used Seafood, meat, cheese processing.
-Sodium Acid Pyrophosphate is speedly fermentation, water retaining agent and quality improver, used in bread, biscuits, meat, aquatic products and so on.
-As quality improver, Sodium Acid Pyrophosphate enhances complexation,PH value and Ionic strength. 
According to rules, Sodium Acid Pyrophosphate's max adding quantity is 3.0g/KG in biscuits and 1.0-3.0g/KG in bread.

-Sodium Acid Pyrophosphate is reactive not only with sodium bicarbonate, but also with calcium salts, proteins and heat. 
-Sodium Acid Pyrophosphate dispersant is used in much the same manner as polyphosphate dispersants and is subject to the same temperature limitations. 
-Due to its acidic nature, Sodium Acid Pyrophosphate is especially effective for treating cement contamination.

-Sodium Acid Pyrophosphate dispersant is efficient for bentonite muds and is often used in conjunction with a tannin or quebracho compound. 
-Sodium Acid Pyrophosphate dispersant can also be used to treat calcium contamination, especially contamination resulting from cement. 
-Because of Sodium Acid Pyrophosphate's acidic nature, Sodium Acid Pyrophosphate dispersant is not normally used in muds where the pH exceeds 9.5.
-Sodium Acid Pyrophosphate is one of the two acid components used in commercial baking powders. 

-Sodium Acid Pyrophosphate gives baking powder the time and temperature element contributing to the "Double Acting" power. 
-Regular Sodium Acid Pyrophosphate is used in cakes, sponges and refrigerated dough where a slower reactivity is desired. 
-Usage 1g of sodium bicarbonate to 1.38g Sodium Acid Pyrophosphate or as recipe indicates
-Sodium acid pyrophosphate (SAPP), or disodium dihydrogen pyrophosphate, Sodium Acid Pyrophosphate's food grade is commonly used with sodium bicarbonate as a leavening agent in bakery products.

-Also, Sodium Acid Pyrophosphate maintains the color in processed potatoes and also prevents struvite crystal in canned seafood.
-The European food additive number for it is E450(i), Sodium Acid Pyrophosphate. 
1. Bakery
2. Canned Sea Food
3. Potato Products

-Recommended use in following applications: as a constituent of baking powder, as a constituent of blanching solutions for preventing after-cooking darkening of potatoes, as a constituent of phosphate mized in meat processing, as a constituent of cheese emulsifying salts, as a general buffer and acidifying agent in foodstuffs, as a dispersant in oil well drilling muds, in leather treatment to remove iron stains, in the stabilization of hydrogen peroxide solutions, as a cleaning agent, in conjunction with  sulphamic acidn in certain dairy applications, as seafood preservative.

-To use: as leavening agent
-Applications include food &amp|beverage (popular leavening agent found in baking powder, used in very sweet cakes which mask the off-tast, canned seafood, Sodium Acid Pyrophosphate is used to maintain color and reduce purge, frozen hash browns and other potato products, where Sodium Acid Pyrophosphate 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, Sodium Acid Pyrophosphate 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 used as a buffering and chelating agent, with many applications in the food industry.
-Sodium Acid Pyrophosphate is one of the popular food additives and ingredients in most countries.
-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.

-Sodium Acid Pyrophosphate is a white, water-soluble solid that serves as a buffering and chelating agent, with many applications in the food industry.
-Sodium Acid Pyrophosphate is used as a leavening agent, reducing zymosis time and can also be used as a water retention agent, and a quality improver for meat and sea food processing.
-Sodium Acid Pyrophosphate is used strengthen the feed nutrition . 

-Sodium acid pyrophosphate, often abbreviated as SAPP is an edible phosphoric salt available as a white crystalline powder in the market. 
In food and beverage industry, sodium acid pyrophosphate is mostly used as a leavening agent in self-rising and baked goods and as a quality improver for meat and fish processing.

-Besides food and beverage, sodium acid pyrophosphate is also used in leather industry for leather processing and petroleum industry in the drilling of oil wells as dispersants. 
Hence, the manufacturers are offering sodium acid pyrophosphate in food grade or chemical so that their product can be utilized in all the above mentioned end-use industries and applications.

-Consumers of sodium acid pyrophosphate such as bakery producers are preferring the use of sodium acid pyrophosphate as Sodium Acid Pyrophosphate can offer variable rates of reaction and leavening by gas production based on its granulation. 
They are using sodium acid pyrophosphate alone or in combination with other leavening agents depending on the requirement of product.

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

-Sodium Acid Pyrophosphate is used as chelating agent or buffering agent in many Food & Industrial applications. 
-Sodium Acid Pyrophosphate is used to remove Iron stains during processing of leather. 
-Sodium Acid Pyrophosphate is used as a dispersant in oil well drilling application.

-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 is an acid source for reaction with baking soda to leaven baked goods. 
In baking powdeer, Sodium Acid Pyrophosphate is often labeled as food additive E450. 
-Sodium Acid Pyrophosphate, SAPP is designated in the USA as generally recognized as safe for food use.  
-Retorting achieves microbial stability with heat. 

-In cured meats, Sodium Acid Pyrophosphate speeds the conversion of sodium nitrite to nitrite by forming the nitrous acid intermediate, and can improve water-holding capacity. 
-Sodium Acid Pyrophosphate can be used with sulfamic acid in some dairy applications for cleaning, especially to remove soapstone. 
-When added to scalding water, Sodium Acid Pyrophosphate facilitates removal of hair and scurf in hog slaughter and feathers and scurf in poultry slaughter. 

-Sodium Acid Pyrophosphate, SAPP in petroleum production, Sodium Acid Pyrophosphate can be used as a dispersant in oil well drilling muds. 
-Sodium Acid Pyrophosphate is used in canned seafood to maintain color and reduce purge during retorting.
-In leather treatment, Sodium Acid Pyrophosphate, SAPP can be used to remove iron stains on hides during processing. 
-Sodium Acid Pyrophosphate, SAPP can also be found in frozen hash browns and other potato products, where Sodium Acid Pyrophosphate is used to keep the color of the potatoes from darkening. 

-Sodium Acid Pyrophosphate is used as a curing accelerator in processed meat and poultry products.
-Moreover, Sodium Acid Pyrophosphate can be used in potable water treatment, animal feeds, and hog carcass scald and poultry carcass de-feathering agents. 
-Creating a buffing system in the dough provides a pH of 7.3-7.5 that affects the color of the cooked product.

-As Sodium Acid Pyrophosphate acts slowly and does not react quickly with sodium bicarbonate, Sodium Acid Pyrophosphate is the most common acid used for baking flour products.
-In addition to flour and bakery products, Sodium Acid Pyrophosphate is used in the production of biscuits, doughnut, pancakes, cakes, and baking powders
-Sodium Acid Pyrophosphate is a common food additive which serves more than one function. 

-Sodium Acid Pyrophosphate is used as an inhibitor agent in canned tuna.
-As Sodium Acid Pyrophosphate can have a slightly bitter taste, Sodium Acid Pyrophosphate is important to use sufficient baking soda in the formulation of products such as cakes.
-Sodium Acid Pyrophosphate is used as a separating agent in processed potatoes (Sodium Acid Pyrophosphate reduces carcinogenic chemicals called acrylamide in fried potatoes)

-Sodium Acid Pyrophosphate prevents color change in potatoes and sugar syrups.
-Sodium Acid Pyrophosphate prevents the formation of steroid crystals in canned fish tones.
-Sodium Acid Pyrophosphate is an emulsifying agent in cheeses and related products.
-Sodium Acid Pyrophosphate accelerates the cooking in processed meat and poultry products.

-Sodium acid pyrophosphate (SAPP), or disodium dihydrogen pyrophosphate, Sodium Acid Pyrophosphate's food grade is commonly used with sodium bicarbonate as a leavening agent in bakery products; also, Sodium Acid Pyrophosphate maintains the color in processed potatoes and also prevents struvite crystal in canned seafood.
-The European food additive number for Sodium Acid Pyrophosphate is E450(i). 
Generally, Sodium Acid Pyrophosphate is vegan and gluten free.

-In petroleum production, Sodium Acid Pyrophosphate can be used as a dispersant in oil well drilling mud.
-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. 

-Generally, Sodium Acid Pyrophosphate 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.
-In the bakery, Sodium Acid Pyrophosphate is a slow leavening acid and Sodium Acid Pyrophosphate may contain a suitable aluminum and/or calcium salt to control the rate of reaction.
-Sodium Acid Pyrophosphate is used Bakery, Canned SeaFood, Potato Products, Bakery

-Sodium Acid Pyrophosphate is ideal for refrigerated doughs, cakes, muffins and pancake mixes where a slow reaction rate is desired. 
-Sodium Acid Pyrophosphate 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.
-Canned seafood:
Struvite crystal is occasionally found in canned seafood, and Sodium Acid Pyrophosphate is used to inhibit its formation, such as in canned tuna. 

-Potato products:
Sodium Acid Pyrophosphate 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 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 is used together with baking powder as a leavening agent to release carbon dioxide. 
-Sodium Acid Pyrophosphate is the naturally present or equipment iron that generates “after cooking darkening” in potatoes. 
Sodium Acid Pyrophosphate stabilizes the color of potatoes and prevents the iron complex from forming a dark pigment due to its strong sequestering properties. 

-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 used in leather treatment to remove iron stains
-Generally, Sodium Acid Pyrophosphate 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.
-In the bakery, Sodium Acid Pyrophosphate is a slow leavening acid and Sodium Acid Pyrophosphate may contain a suitable aluminum and/or calcium salt to control the rate of reaction.

-Sodium Acid Pyrophosphate is used together with baking powder as a leavening agent to release carbon dioxide. 
-Sodium Acid Pyrophosphate is ideal for refrigerated doughs, cakes, muffins and pancake mixes where a slow reaction rate is desired. 
-Sodium Acid Pyrophosphate 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, which is also used in soy-based products similar to meat products, acts as a tartar examination 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, which is sometimes used in household detergents for the same purposes; Sodium Acid Pyrophosphate prevents the accumulation of similar types of elements on clothes, but due to the steep phosphate content it contains, Sodium Acid Pyrophosphate leads to pollution in the waters and opens the door to the growth of algae in contaminated waters.

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

-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 is used as leavening agent  in baking powders, combining with sodium bicarbonate to release carbon dioxide. 
-Sodium Acid Pyrophosphate speeds the conversion of sodium nitrite to nitrite in cured meats and can improve water-holding capacity. 
-Sodium Acid Pyrophosphate is also used to stabilize the solution of hydrogen peroxide against reduction

-Sodium Acid Pyrophosphate is also found in potato products, where it prevents darkening. 
-Sodium Acid Pyrophosphate can be also be used in leather treatment; In some dairy applications for cleaning purposes and in petroleum production; etc.
-Sodium Acid Pyrophosphate is used Leavening Agent, Food Processing, pH Adjuster, Maintains Color, Improve Water-holding Capacity, Reduce Purge during Retorting, Canned Seafood

-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 used as a chemical leavening agent in baked goods.
-Sodium Acid Pyrophosphate is used as a sequestrant/chelating agent in processed potatoes.

-Sodium Acid Pyrophosphate is used Baking Powder, Cake Mixes, Frozen dough, Canned crab, Self-raising flour, Strawberry-flavoured milk (keeps colour pink), Sausages, French fries, Hash Browns, Restructured poultry, Canned tuna, and Phosphates have a wide range of ingredient applications. 
-Sodium Acid Pyrophosphate, or SAPP, is commonly used in the food industry as a leavening agent, acidulant, or buffer. 
-Sodium Acid Pyrophosphate releases Carbon Dioxide slowly upon reaction with Sodium Bicarbonate. 

-Sodium Acid Pyrophosphate can also be used to maintain color in things like canned seafood or frozen potato products like hashbrowns.
-Typical Uses: Baking Powder, Cake Mixes, Cupcakes, Doughnuts, Leavening Agent, and Refrigerated Dough
-Sodium Acid Pyrophosphate is used as an emulsifying agent in cheeses and related products
-Generally, in bakery products, Sodium Acid Pyrophosphate acts as canning of seafood and preventing browning of potatoes.

-Sodium Acid Pyrophosphate includes: 
♦ As a constituent of phosphate mixes in meat processing. 
♦ As a constituent of emulsifying salts for cheese manufacture. 
♦ For use in blanching solutions for preventing after-cooking darkening of potatoes. 
♦ As a general buffer and acidifying agent in foodstuffs. 
♦ Cosmetics 
♦ As an aerator acidulants in bakery.       

-Slow reaction rate makes Sodium Acid Pyrophosphate ideal for refrigerated doughs, cakes, muffins, pancake mixes and baking powders. 
Often used with faster acting leavenings.
-Sodium Acid Pyrophosphate (SAPP) is often used in roasted foods to control the fermentation speed and shorten fermentation time. 

-Sodium Acid Pyrophosphate, FCC is leavening agent found in baking powders. 
The FCC grade meets the requirements of the Food Chemical Codex indicates and is suitable for all food, beverage and nutritional supplement applications. 

-Sodium Acid Pyrophosphate is used in electroplating, metal cleaning and phosphatizing, and drilling muds; 
-Sodium Acid Pyrophosphate is used baked goods (baking mixes, bakery products, desserts, dessert mixes, toppings, topping mixes, fillings, filling mixes); seafood, canning and in potato treatment
-Sodium Acid Pyrophosphate is used in baking powders and as food acidulant; Hexahydrate.

-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.
-Sodium Acid Pyrophosphate is used 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.

-The ROR value of 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.

-Frozen raw dough used in biscuits and bread products uses slow acidic sodium acid pyrophosphate, which requires the release of carbon dioxide at a slower starting rate during preparation and packaging, and a large release of gas during baking. 
Low gas rate means that food-grade Sodium Acid Pyrophosphate and sodium bicarbonate emit no more than 22% of the total carbon dioxide in 8 minutes.

-The cake class uses medium-speed type Sodium Acid Pyrophosphate, which produces a part of the gas in the early stage and then produces a part of the gas after heating. 
If the initial baking gas production is too much, the volume is rapidly puffed, at this time the cake tissue has not condensed, the finished product is prone to collapse and the organization is thicker, and the latter can not continue to puff; 

The fermentation used in the buns and buns, due to the relatively hard dough, needs to produce gas slightly faster, if the condensation after the production of gas too much, the finished product will appear "flowering" phenomenon.
Fast speed ROR product usually is used for fried food.

-Sodium Acid Pyrophosphate is also known as Disodium Pyrophosphate, is one of the two acid components used in commercial baking powders. 
Sodium Acid Pyrophosphate is used as Flour Treatment Agent &Leavening / Raising Agent.
-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 Sodium Acid Pyrophosphate used in cakes, sponges and refrigerated dough where a slower reactivity is desired.
-Sodium Acid Pyrophosphate can be used in isntant noodles, cakes, and crackers.
-Sodium Acid Pyrophosphate is a widely used acidic salt, which is used in a variety of baked and fried foods.

SYNTHESIS / MANUFACTURING PROCESS of SODIUM ACID PYROPHOSPHATE:
The major raw material to all the phosphates is Phosphoric Acid. 
Phosphoric Acid is manufactured from Rock Phosphate. 
Phosphate rock is fed to a series of reactors along with recycled phosphoric acid from the process. 
The phosphoric acid-fluoroapatite slurry is mixed with sulphuric acid which is added to the reactor series as a leaching agent. 

After completing the reaction series, the process stream is washed with evaporator condensate while being forced through a filter. 
The filter cake is composed primarily of gypsum (CaSO4 2H2O). 
The Phosphoric Acid is concentrated to 75-100% by a series of evaporators and then cooled.
Sodium Acid Pyrophosphate is manufactured by taking a reaction between Sodium Carbonate & Phosphoric Acid, followed by heating of the resulting Sodium Phosphate at 220oC.

ADVANTAGES of SODIUM ACID PYROPHOSPHATE:
•  Widely available and economical thinner effective for treatment of cement contamination
•  Concentrated chemical that is effective at low treatment levels
•  Can be used with most water-base mud types

ORIGIN of SODIUM ACID PYROPHOSPHATE:
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.

Commercially, Sodium Acid Pyrophosphate was introduced into baking powder blends towards the end of the nineteenth century. 
Sodium Acid Pyrophosphate is a preferred leavening acid because Sodium Acid Pyrophosphate is less expensive and stronger than other leavening acids introduced previously.

FUNCTION of SODIUM ACID PYROPHOSPHATE:
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 dissolves readily to form the anion pyrophosphate which interacts with the proteins in a baked good system to provide a moist texture. 
Also, Sodium Acid Pyrophosphate provides a buffer system for the dough in the pH range 7.3-7.5, which influences the color of the baked product.

COMMERCIAL PRODUCTION of SODIUM ACID PYROPHOSPHATE:
Sodium Acid Pyrophosphate 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.
Currently, there is no known natural method for the production of Sodium Acid Pyrophosphate.

IS SODIUM ACID PYROPHOSPHATE SAFE?
Yes, Sodium Acid Pyrophosphate's safety when used as a food additive has been approved by the U.S. Food and Drug Administration (FDA), European Food Safety Authority (EFSA),  Joint FAO/WHO Expert Committee on Food Additives (JECFA), as well as other authorities.

BENEFITS of SODIUM ACID PYROPHOSPHATE:
*Controlled leavening acid
*Prevents oxidation/colour change
*Humectant
*Buffering agent
*Stabiliser
*Acidulant

RELATED COMPOUNDS of SODIUM ACID PYROPHOSPHATE:
*Other anions: Disodium phosphate
*Pentasodium triphosphate
*Sodium hexametaphosphate
*Other cations: Calcium pyrophosphate
*Dipotassium pyrophosphate
*Related compounds: Tetrasodium pyrophosphate

PHYSICAL and CHEMICAL PROPERTIES of SODIUM ACID PYROPHOSPHATE:
Appearance Form: powder
Color: white
Odor: No data available
Odor Threshold: No data available
pH: No data available
Melting point/freezing point: > 450 °C
Initial boiling poin and boiling range: No data available
Flash point: Not applicable
Evaporation rate: No data available

Flammability (solid, gas): No data available
Upper/lower flammability or explosive limits: No data available
Vapor pressure: No data available
Vapor density: No data available
Relative density: 2,63 at 22,5 °C
Water solubility: 170 g/l at 20 °C
Partition coefficient: n-octanol/water: No data available
Autoignition temperature: No data available
Decomposition temperature: No data available

Viscosity 
Viscosity, kinematic: No data available
Viscosity, dynamic: No data available
Explosive properties: No data available
Oxidizing properties: No data available
Other safety information: No data available
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)
Assay: ≥ 95.0 %
Moisture (at 110oC): ≤ 0.50 %
pH (1 % Solution): 4.0 – 4.6
Water Insoluble Matter: ≤ 0.1 %
Phosphate (P2O5): 63.0 – 64.5 %

Rate of CO2 Release (at 2 mins): 13.0 – 17.0 %
Neutralising Value: ≥ 72.0 %
Fluoride (As F): ≤ 10.0 ppm
Arsenic (As As): ≤ 3.0 ppm
Lead (As Pb): ≤ 2.0 ppm
Cadmium (As Cd): ≤ 1.0 ppm
Heavy Metals (As Pb): ≤ 10.0 ppm
Mercury (As Hg): ≤ 1.0 ppm

IUPAC Name: Di-sodium di-hydrogen di-phosphate
Molecular Formula: Na2H2P2O7
Molecular Weight: 222.00
Appearance: White fine Powder
PH Range (1% w/v): 3.5 – 4.5
Pyro % (minimum): 98.00
P2O5 content % (minimum): 62.00
‘Na’ Content % (minimum): 20.00
Iron as ‘Fe’ content %: 0.02
Chloride as ‘Cl’ content %: 0.2
Sulfate as ‘SO4’ content %: 0.03

FIRST AID MEASURES of SODIUM ACID PYROPHOSPHATE:
-Description of first-aid measures:
*General advice:
Consult a physician. 
Show this material safety data sheet to the doctor in attendance.

*If inhaled:
If breathed in, move person into fresh air. 
Consult a physician.

*In case of skin contact:
Wash off with soap and plenty of water. 
Consult a physician.

*In case of eye contact:
Rinse thoroughly with plenty of water for at least 15 minutes and consult a physician.

*If swallowed:
Rinse mouth with water. 
Consult a physician.

-Indication of any immediate medical attention and special treatment needed:
No data available

ACCIDENTAL RELEASE MEASURES of SODIUM ACID PYROPHOSPHATE:
-Environmental precautions:
Do not let product enter drains.

-Methods and materials for containment and cleaning up: 
Sweep up and shovel. 
Keep in suitable, closed containers for disposal.

FIRE FIGHTING MEASURES of SODIUM ACID PYROPHOSPHATE:
-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:
-Control parameters:
--Ingredients with workplace control parameters:
-Exposure controls:
--Personal protective equipment:

*Eye/face protection:
Use safety glasses with side-shields.

*Skin protection:
Handle with gloves. 
Wash and dry hands.

*Body Protection:
Use Impervious clothing.

-Control of environmental exposure:
Do not let product enter drains.

HANDLING and STORAGE of SODIUM ACID PYROPHOSPHATE:
-Precautions for safe handling:
*Hygiene measures:
Handle in accordance with good industrial hygiene and safety practice. 
Wash hands before breaks and at the end of workday.

-Conditions for safe storage, including any incompatibilities:
*Storage conditions:
Store in cool place. 
Keep container tightly closed in a dry and well-ventilated place.

STABILITY and REACTIVITY of SODIUM ACID PYROPHOSPHATE:
-Reactivity:
No data available

-Chemical stability:
Stable under recommended storage conditions.

-Possibility of hazardous reactions:
No data available

-Conditions to avoid:
No data available

SYNONYMS:
Disodium dihydrogen diphosphate
Diphosphoric acid, disodium salt
Disodium dihydrogen pyrophosphate
Disodium diphosphate
Sodium acid pyrophosphate, SAPP
Disodium Pyrophosphate
Disodium Diphosphate
Disodium Dihydrogen Diphosphate
Disodium Dihydrogen Pyrophosphate
Diphosphoric Acid, Disodium Salt
Pyrophosphoric Acid, Disodium Salt
Disodium diphosphate 
Disodium pytophosphate 
Disodium dihydroge3 disodium salt 
H5WVD9LZUD 
Sodium pyrophosphate (Na2H2P2O7)
Diphosphoric acid, sodium salt (1:2) 
Dinatriumpyrophosphat 
Sodium polyphosphates 
Natrium polyphosphat 
Sodium polyphosphatium phosphate
Natrium polyphosphatium DS42_Sodium Polyphosphate dihydrogendiphosphate  
DSSTox_RID_78658 
DSSTox_GSID_28842 ,2Na.H2P2O7 
Sodium dihydrogen pyrophosphate 
Sodium polyphosphate, amorphous 
CHEMBL3184949 
DTXSID_GSID_28842 
LS-2432 
NCGC00258367-01 
[hydroxy(oxido)phosphoryl] hydrogen phosphate
Sodium acid pyrophosphate
SAPP
Diphosphoric acid, disodium salt
Disodium acid pyrophosphate
Disodium dihydrogen diphosphate
Disodium dihydrogen pyrophosphate
Disodium diphosphate
Pyrophosphoric acid, disodium salt
Sodium pyrophosphate dibasic
disodium dihydrogen pyrophosphate 
pyrophosphoric acid, disodium salt (8ci) 
sapp 40 
disodiumdiphosphate 
sapp 
sodium acid pyrophosphate(sapp) 
sodium acid pyrophosphate (sapp) 
dspp 
dihydrogen disodium pyrophosphate 
disodium pyrophosphate (na2h2p2o7) 
sodiumpyrophosphate,acid 
dinatriumpyrophosphat 
disodium pytophospha 
disodium pyrophosphate 
disodium dihydrogen diphosphate 
disodium pytophosphate 
diphosphoricacid, disodium salt (9ci) 
sodiumpyrophosphate (na2h2p2o7) (6ci) 
sapp 28 
sapp-rd 1 
disodium dihydrogendiphosphate (na2h2p2o7) 
sodium hydrogen phosphate (na2h2p2o7)
Disodium dihydrogen pyrophosphate
SAPP
E450