Sodium Acid Pyrophosphate as Leavening Agent

SPECIFICATION(TDS)Sodium Acid Pyrophosphate(SAPP)1. Chemical name: Sodium Acid Pyrophosphate, Disodium Dihydrogen Pyrophosphate2. M. F.: Na2H2P2O7                                                                                                                                        3. M. W.: 221.944. Physical properties: white monoclinic crystal powder. Its relative density is 1.86. It is soluble in water, insoluble in alcohol. It hydrolyzes to orthophosphate when heated in acid medium. It is hygroscopic, forms hexahydrate in damp air, and decomposes to metaphosphate at above 220ºC5. Quality standard:( FCC-V,GB25567-2010)

Name of index	FCC-V	GB25567-2010
Assay (as counted by Na2H2P2O7)   ≥%	93.0-100.5	93.0-100.5
Water Insoluble                  ≤%	1.0	1.0
pH (1% solution)	-	3.5-4.5
Arsenic(As)                  ≤%	0.0003	0.0003
Heavy Metals (as Pb)             ≤%	-	0.001
Fluoride (F)                    ≤%	0.005	0.005
Lead(Pb)                  ≤%	0.0002	0.0002

6. Usage: In food industry, it is used as rapid ferment agent, quality improver and applied as acid component of bread and cake's synthetic leavening agent. Mixed with other phosphates can be applied to water retention of meat products, such as canned meat, cooked ham, meat can and instant noodle.7. Packing: In 25kg PP/ kraft paper bag with PE liner.8. Storage and transport: It should be stored in a dry and ventilated warehouse and kept away from moisture and poisonous substances. Handled with care to avoid damage of the packings.

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