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Details for SAPP

SAPP

Category:

Food and Feed additives

CAS NO:

7758-16-9

EC NO:

231-835-0

Molecular Formula:

Na₂H₂P₂O₇

Molecular Weight:

221.94

Specification:

InChI:

InChI=1/2Na.H4O7P2/c;;1-8(2,3)7-9(4,5)6/h;;(H2,1,2,3)(H2,4,5,6)/q2*+1;/p-4

Packing:

25kgs woven bag lined with plastic bag, according to the customer’s demand , Stored at draughty dry places..

Product description:

Executive Standard: HG2928-1999

MW: 221.94

Character:It is white power. soluble in water, but insoluble in alcohol. solubility is 32.5% at 100°C.

Performed Specifications:

Specifications	Tech Grade
Main content % ≥	96.0
Whiteness % ≥	90
Water insoluble %≤	0.1
PH Value of 1% water solution	3.5-4.5
Bulk density g/cm3	0.85-1.15
Arsenic, as As % ≤	0.0001
Heavy metals, as Pb % ≤	0.001
Fluoride, as F % ≤	0.003

Usage:

Used as the fast fermentation agent and the quality modifying agent in the food industry . Can control the fermentation speed and increase the intensity of production in the barbecue foods. As the swelling agent in bread, cakes for prolonging the storage

Synonyms:

disodium dihydrogenpyrophosphate;Sodium Acid Pyrophosphate;Sodium pyrophosphate dibasic;Diphosphoric acid, disodium salt;Disodium Dihydrogen Pyrophosphate;Disodium Pyrophosphate;Disodium pytophosphate;SAPP;disodium phosphonato phosphate;

Molecular Structure:

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