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.
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