SAPP Sodium Acid Pyrophosphate

7758-16-9 Na2H2P2O7 Sodium Acid Pyrophosphate High Quality High Purity Technical Specifications: Sodium Acid Pyrophosphate (SAPP) Chemical Name Sodium Acid Pyrophosphate Synonyms Sodium Acid Pyrophosphate Molecular formula Na2H2P2O7 CAS NO. 7758-16-9 Standard Executed GB25567-2010 Quick Details CAS No.:7758-16-9 Other Names: Disodium dihydrogen pyrophosphate MF: Na2H2P2O7 EINECS No.: 231-835-0 Place of Origin: Sichuan, China Type: Emulsifiers, Nutrition Enhancers, Stabilizers

7758-16-9 Disodium Dihydrogen Pyrophosphate SAPP 7758-16-9 Nutrition Enhancers Production method Sodium dihydrogen pyrophosphate (na2h2p2o7) is neutralized by food grade phosphoric acid and soda, and the terminal pH value is controlled to generate sodium dihydrogen phosphate, and then it is polymerized and dehydrated at a certain temperature to obtain the finished product. The food grade soda was added to the neutralizer by two-step drying polymerization, heated and dissolved

7758-16-9 Na2h2p2o7 Disodium Dihydrogen Pyrophosphate For Food Applications: Sodium acid pyrophosphate is used as a fast leavening agent and quality improver in the food industry. For example, it can be added to barbecued food to control the fermentation speed and increase the production intensity; sodium acid pyrophosphate is used for the acidity of synthetic leavening agents such as bread and cakes. The ingredients can extend the storage time, and the loose spaces are neat,

7758-16-9 Na2h2p2o7 Disodium Dihydrogen Diphosphate E 450a 450(I) Technical Specifications: Specification Unit Guaranteed Test result Appearance White Powder White Powder Na2H2P2O7 % 93-100.5 95.5 Heavy Metal (as Pb) mg/kg ≤10 5 PH of 1% Water Solution 3.5-4.5 4.2 Water Insoluble % ≤1.0 0.05 Pb mg/kg ≤2 ＜2 As mg/kg ≤3 1.2 F mg/kg ≤50 8 P2O5 % 63.57 Fe mg/kg ≤100 50 Hg mg/kg ≤3 1 Cu mg/kg ≤3 2.3 Cr mg/kg ≤3 1.5 Production Description: Uses and precautions: moisture retention

7758-16-9 NaH2P2O7 95.0mini Disodium Dihydrogen Pyrophosphate For Food Production Description: Uses and precautions: moisture retention agent, PH regulator, metal chelating agent. This product is an acid salt and generally not used alone. It is often mixed with sodium pyrolysis (alkaline salt, which has a specific effect on the protein in meat and can significantly enhance the water holding capacity of meat). This product reacts with sodium bicarbonate to generate carbon