Food Additive E450 Sapp for Bakery Ingredients

• CAS No.: 7758-16-9
• Formula: Na2h2p2o7
• EINECS: 78945-61-2
• Certification: CCIC, CIQ, RoHS, ISO
• Purity: 95%Min, ≥99%
• Type: Acidity Regulators, Flavoring Agen, Sapp
• Model NO.: SAPP
• Grade Standard: Food Grade
• Other Names: Sodium Acid Pyrophosphate
• Name: Sapp
• Appearance: White Powder
• Transport Package: PP Bag
• Specification: 25kg
• Trademark: Sinowin
• Origin: Henan
• Production Capacity: 50000 Mt/Month

Product Description

Sodium Acid Pyrophosphate Powder(SAPP)

Product Description

White powder;Relative density 1.86;Soluble in water and insoluble in ethanol

If its aqueous solution is heated together with diluted inorganic acid, it will be hydrolyzed into phosphoric acid;
Introduction
Appearance:White powder
MF:Na2H2P2O7
Purity:95%min
CAS No.:7758-16-9
EINECS No.:231-835-0
FEMA No.:7758-16-9
Function:as starter cultures, used in baking food, fermentation speed control

Specification

Technical Specification

Iterm	Standards
Content (Na2H2P2O7)%	≥95.0
Phosphorus pentoxide(P2O5)	63.0-64.0
PH value	3.5-4.5
Water-insoluble %	≤1.0
Fluoride (F)%	≤0.005
Heavy metal (Pb)%	≤0.001
Arsenic (As)%	≤0.0003
Loss on burning(105°C)%	≤0.5

Application
Sodium Acid Pyrophosphate Used as buffer, leaven, quality modifier, ferment agent, emulsifier, nutriment, adhesive and preservative in foods.
Sodium Acid Pyrophosphate (SAPP) Used as starter, used for baking food and controlling fermentation speed; It is used for instant noodles to reduce the rehydration time of finished products and is not sticky or rotten; It is used in biscuits and pastries to shorten the fermentation time, reduce the damage rate of products, loosen and tidy gaps, and prolong the storage period.
Packing
25kg pp bags, 25MT/20'FCL
 
Storage and Transportation
Stored in a dry and ventilative warehouse; Keep away from moisture moisture and poisonous substances. Handled with care.

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