Sodium Acid Pyro-phosphate

Other Trading Names:

  • Sapp
  • Disodium Pyrophosphate
  • Dspp
  • Disodiumdiphosphate

CAS Number: 7758-16-9

HS Code: 28352990

Types of Packaging:

  • 25kg/Bag
Inquiry right-arrow $100.00
Availability: In stock
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Sodium Acid Pyro-phosphate

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Standard

Assay (%) (Na2H2P2O7)

≥95.00%

P2O5 (%)

≥63.00%,≤64.5%

Fluoride(PPM)

≤ 10 mg/kg

Cadmium(PPM)

≤1 mg/kg

Lead (PPM)

≤1 mg/kg

Mercury(PPM)

≤1 mg/kg

Arsenic(PPM)

≤1 mg/kg

Substances not dissolved in water(%)

≤1.0%

PH value(%)

≥3.7,≤4.5

Loss on drying

≤0.5%

100 mesh through

>95%

200 mesh through

>85%

16 mesh through

≥95%

Ror

28

Aluminum(PPM)

≤200

Chemical Description

  • As a leavening agent, SAPP Sodium Acid Pyrophosphate is applied to roast foodstuffs to control the fermentation speed
  • When applied to instant noodles, it can shorten water resetting time and avoid stickiness and messiness of the noodles
  • When applied to crackers or cakes, it may shorten fermentation time, lower the breakage, make the porous space in good order and therefore lengthen the shelf life.
  • Disodium dihydrogen diphosphate, disodium diphosphate, acidic sodium pyrophosphate, Na2H2P2O7, Mr 221.97, d 2.31.
  • Its solubility in water is 13g Na2H2P2O7/100g H2O at 20 °C, and 20g at 80°C. The pH of a 1% aqueous solution is 4.1. The usual commercial product is the anhydrous, non hygroscopic salt in powder form.
  • The hexahydrate, Na2H2P2O7.6H2O, d 1.85, crystallizes from aqueous solution below 27 °C. Above this temperature, it is converted to the anhydrous form.
  • Disodium diphosphate is used as a (tropically stable) acid carrier in baking powder, for improvement of flow properties in flour, for pH regulation, and in dental care products for prevention of tartar formation.
  • Sodium Pyrophosphate Dibasic is anhydrous form, pyrophosphate salt used in buffers.
  • Sodium Pyrophosphate is a leavening agent, preservative, sequestrant, and buffer which is mildly acidic with a pH of 4.1. It is moderately soluble in water, with a solubility of 15 g in 100 ml at 25°c.
  • It is used in doughnuts and biscuits for its variable gas release rate during the mixing, bench action, and baking process.
  • It is used in baking powder as a leavening agent.
  • It is used in canned fish products to reduce the level of undesired struvite crystals (magnesium ammonium phosphate hexahydrate) by complexing the magnesium. It is used to sequester metals in processed potatoes.
  • It is also termed sapp, sodium acid pyrophosphate, acid sodium pyrophosphate, disodium diphosphate, and disodium dihydrogen pyrophosphate.
  • Amyloid precursor protein α is an α-secretase-cleaved soluble protein that has been shown to have neuroprotective properties.
  • It is derived from amyloid precursor protein. The protein consists of 612 amino acids. Several G protein-coupled receptors are known to activate α-secretase-dependent processing of APP. It has neuroprotective, neurogenic and neurotrophic functions. Amyloid precursor protein also stimulates gene expression and protein expression.
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Sodium Acid Pyro-phosphate