Factory Price Food Grade E450 (I) Sodium Acid Pyrophosphate Sapp 28 40

• Customization: Available
• CAS No.: 7758-16-9
• Formula: Na2h2p2o7
• Model NO.: TNN10
• Certification: GMP
• Shelf Life: >12 Months
• Aerogenic Speed: Fast Baking Powder
• Application: Puffed Food
• Type: Composite Bulking Agents
• Purity: 93.0~100.5%
• Standard Executed: GB25567 -2010
• Sample: Available
• Storage: Cool
• Time: >12months
• Transport Package: 25kg Bag
• Trademark: TNN
• Origin: China
• Production Capacity: 50000t/Year

Product Description

Product Description

Specification:
Sodium pyrophosphate in food processing as a quality improver, emulsifying and dispersing agent, buffer, chelating agent, etc., has the ability of condensation phosphate, chelating and dispersing effect is obvious, can resist flocculation; Can prevent fat oxidation, casein viscosity and other functions. When pH value is high, it can inhibit food spoilage and fermentation. Mainly used for meat and aquatic products processing, can improve water retention, keep meat fresh and tender, stable natural pigment. It can also be used in starch manufacturing, etc., and other condensed phosphate composite use. Sodium pyrophosphate is generally added 0.5-3‰ in food processing, and the maximum added amount is 3% in aquatic product processing. 

Test Item	Specification
Content (Na2H2P2O7) %	≥95.0
Phosphorus pentoxide(P2O5)	63.0-64.0
PH value	3.7-4.5
Water-insoluble %	≤1.0
Fluoride (F) %	≤10ppm
Heavy metal (Pb) %	≤10ppm
Arsenic (As) %	≤1ppm
Pb	≤1ppm
Hg	≤1ppm
Cd	≤1ppm
Loss on burning(105ºC)% ≤	≤0.5
ROR	28

APPLICATION:  
For Roasted foodstuff,SAPP is widely applied as a leavening agent to roast foodstuffs to control the fermentation speed.

For instant noodles,it is applied to reduce the time of rehydration of finished products and keep the noold chewy and complete;

For for biscuits and pastries,it is used to shorten the fermentation time, reduce the rate of product damage, loose and neat space, and extend the storage period.