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Sodium Acid Pyrophosphate

Food Grade Sodium Acid Pyrophosphate SAPP Powder

What Is Sodium Acid Pyrophosphate SAPP

CAS NO.: 7758-16-9
Molecular Formular: Na2H2P2O7
HS Code: 28352990
Sodium acid pyrophosphate SAPP, also known as disodium pyrophosphate, is an inorganic compound composed of sodium cation and pyrophosphate anion. It is a white, water-soluble solid, commonly used as a buffer and chelating agent and has many applications in food processing industry.  Buy this chemical from reliable sodium acid pyrophosphate manufacturer – Chemate now. Feel free to inquiry us for quotation. 

Technical Specifications of Food Grade Sodium Acid Pyrophosphate

Items Sodium Acid Pyrophosphate (SAPP)
Appearance White crystal or crystalline power
Purity, % ≥ 96%
Acidity(ml,0.1N NaOH 2.0g) ≤0.2
Heavy metals ≤0.001%
Loss on drying ≤1.5%
Moisture ≤0.3%
Sulphate Ash ≤0.1%

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What Are Sodium Acid Pyrophosphate Uses

Applications of Sodium Acid Pyrophosphate in Food

  • As baking powder in baking food to control the degree of fermentation and improve the production intensity.
  • Used for instant noodles to shorten the rehydration time of the finished product, so that instant noodles won’t be sticky or rotten.
  • Used in sausages to enhance flavor and color.
  • 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.
  • SAPP is used as a quality improver for bakery foods such as bread, biscuits, meat and aquatic products, etc. It 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.
  • It can also prevent discoloration of potatoes and syrup.
  • In canned tuna, disodium pyrophosphate can prevent the formation of harmless struvite crystals.
  • In canned seafood, it can retain color during cooking and reduce cleaning.
  • In cured meats, it accelerates the conversion of sodium nitrite to nitrite by forming a nitrous acid intermediate and can improve water retention.
  • Used in frozen hash browns and other potato products to prevent potatoes from darkening.
  • Sodium acid pyrophosphate may leave a slightly bitter aftertaste in some products, but adding calcium ions, sugar, or flavoring can mask the taste.  

Applications in Industrial Fields

  • In leather processing, it can be used to remove iron stains from raw hides during processing. It can stabilize the hydrogen peroxide solution against reduction.
  • In certain dairy applications, it can be used with sulfamic acid for cleaning, especially soapstone removal.
  • In oil production, it can be used as a dispersant for oil well drilling mud.
  • Used as a tartar control agent in toothpaste.

Know More About Disodium Pyrophosphate

White monoclinic crystalline powder or molten solid.

Relative density is 1.86.

Soluble in water, insoluble in ethanol.

When the aqueous solution is heated with dilute inorganic acid, it is hydrolyzed into phosphoric acid.

Sodium acid pyrophosphate is hygroscopic and forms six crystalline hydrates after absorbing water.

It forms a hexahydrate when crystallized from water, but dehydrates above room temperature.

When heated to above 220℃, it decomposes to form sodium metaphosphate.

When used as a leavening agent, it may contain appropriate amounts of aluminum or calcium salts to control the reaction rate.

The gas production rate(ROR) value of sodium acid pyrophosphate refers to the percentage of the volume of CO2 actually released when sodium bicarbonate and SAPP are in a wet dough environment at 8min to the total volume of CO2 released in a wet dough environment. The ROR of SAPP is a range, bot a fixed value.

Different companies have different test methods and application ranges, so the specific range of ROR is also different. Food grade sodium acid pyrophosphate reacts with sodium bicarbonate to release CO2, which can be divided into three categories, fast, medium and slow according to the rate of CO2 generation. ROR 28 with a value range of 24-30 is a medium-speed starter and is usually the most in-demand product. Rapid starter ROR 40 is with the value range of 35-43. While the slow starter ROR 15 with the value range of 13-17 has small demand.

According to different uses, the ROR requirements for food grade SAPP are also different. SAPP with fast gas generation is used for fried food. Frozen doughs used in biscuits and bakery products use SAPP with slow ROR, which requires a slow initial rate of CO2 release during preparation and packaging, and a large release of gas during baking. Sodium acid pyrophosphate with medium ROR is used in cakes, which generates a part of the gas in the early stage, and generates a part of the gas in the later stage of heating.

Disodium digydrogen pyrophosphate is neutralized by food grade phosphoric acid and soda ash. Control the PH value of the end point to generate sodium dihydrogen phosphate. And then polymerize and dehydrate it a a certain temperature to obtain the finished product.

Dry polymerization two-step method

Add food grade soda ash to the neutralizer, heat and dissolve under stirring, and then add food grade phosphoric acid for neutralization. Control the PH value of reaction end point at 4-4.4, and sodium dihydrogen phosphate is generated. Filter the solution at the temperature between 70℃-80℃. The filtrate is evaporated and concentrated, crystallized by cooling and centrifuged. Then it is dried and dehydrated at 95℃ to become anhydrous sodium dihydrogen phosphate. Then it is sent to a box-type polymerization furnace for heating, melting and polymerization, and the temperature of the material is controlled at 140℃-200℃ for polymerization. The converted sodium acid pyrophosphate is pulverized and packaged to obtain edible sodium acid pyrophosphate.

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