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|Name::||Sapp Sodium Acid Pyrophosphate||CAS No.:||7758-16-9|
|Grade:||Food Additives||EINECS No.:||237-004-9|
|Color:||White Powder||PH Value(1% Water Solution):||3.98|
237-004-9 Sapp Sodium Acid Pyrophosphate,
95% Sapp Sodium Acid Pyrophosphate,
CAS 7758-16-9 Sapp
Food Garde 95% Min 237-004-9 Sapp Sodium Acid Pyrophosphate
Sapp Sodium Acid Pyrophosphate Introduction
Chemical name: Sapp Sodium Acid Pyrophosphate
Properties:White powder or granular;Relative density 1.86g/cm3;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; It is hydroscopic, and when absorbing humidity it will become into a product with hexa-hydrates; If it is heated at a temperature above 220°C, it will be decomposed into sodium meta phosphate.
Packing:packed in 25kgs PP/PE bags.
Sapp Sodium Acid Pyrophosphate Specification:
|Product Name||Sapp Sodium Acid Pyrophosphate|
|Appearance||White, Free-flowing Powder|
|Water Insoluble Matter||≤0.2%|
|Arsenic, as As||≤0.0003%|
|Fluorid, as F||≤0.005%|
|PH value(1% water solution)||3.98|
|Heavy Metal (as Pb)||≤0.001%|
Sapp Sodium Acid Pyrophosphate Applicantion
Sodium acid pyrophosphate is Used in Buffer; Expansion agent; Acidity regulator; Water retention agent; Metal chelating agent. It can be used as a boiling aid for instant noodles, a modifier for ham, sausage and flour, a puffing agent for pastries and biscuits, and an acidic component for the synthesis of puffing agents such as breads and cakes. The production time of CO2 is longer, and it is suitable for baked foods with less moisture content (such as pancakes), flavoring agent for hamburger beef cake, and sausage pH regulator. Colour improvers for vegetables, chelating agents for aquatic products and canned foods. When used as a bulking agent, proper amount of aluminium or calcium salts can be contained to control the reaction rate. It can also be used in frozen potato chips, frozen potato cakes, etc.
Contact Person: Ms. Tian Feng Qin