Sodium acid pyrophosphate (SAPP) is a white, crystalline powder that’s commonly used in the food industry as a leavening agent and pH regulator. SAPP is often used in the production of baked goods, such as cakes and bread, as well as processed cheese and meat products. SAPP is generally recognized as safe for consumption by regulatory agencies worldwide, and it’s an important ingredient in many food products.
Overall, SAPP is a useful food additive that helps to improve the texture and shelf life of a wide range of products. Its safety and versatility make it a popular choice for food manufacturers looking to improve the quality and functionality of their products.
| Items | Specification |
| Product Name | Sodium Acid Pyrophosphate |
| Description | White Powder or Grains |
| Assay(Na2H2P2O7 ) | 95.0% min |
| P2O5 | 63.0-64.5% |
| Water insoluble | ≤1.0% |
| Arsenic | 3ppm max |
| Fluoride | 10ppm max |
| Heavy Metal | 10ppm max |
| Ph Value(1% solution) | 3.5~4.5(1% solution) |
| Pb | 1 ppm max |
| Cd | 1 ppm max |
| Hg | 1 ppm max |
| Loss on dry | 0.5% max |
| Bulk density | 800-1150g/l |
| Ror | 40 |
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