SODIUM ACID PYROPHOSPHATE
SODIUM ACID PYROPHOSPHATE
Sodium acid pyrophosphate is a white, water soluble solid that has many applications in the food industry.
Sodium acid pyrophosphate is an inorganic compound consisting of sodium cations and pyrophosphate anion.
Sodium acid pyrophosphate is a popular leavening agent found in baking powders.
CAS Number: 7758-16-9
EC Number: 231-835-0
Molecular Formula: H5NaO7P2
Molcular Weight: 201.97
Synonyms: Disodium dihydrogen diphosphate, Diphosphoric acid, disodium salt, Disodium dihydrogen pyrophosphate, Disodium diphosphate, Sodium acid pyrophosphate, SAPP, Disodium Pyrophosphate, Disodium Diphosphate, Disodium Dihydrogen Diphosphate, Disodium Dihydrogen Pyrophosphate, Diphosphoric Acid, Disodium Salt, Pyrophosphoric Acid, Disodium Salt, Disodium diphosphate , Disodium pytophosphate , Disodium dihydroge3 disodium salt , H5WVD9LZUD , Sodium pyrophosphate (Na2H2P2O7), Diphosphoric acid, sodium salt (1:2) , Dinatriumpyrophosphat , Sodium polyphosphates , Natrium polyphosphat , Sodium polyphosphatium phosphate, Natrium polyphosphatium DS42_Sodium Polyphosphate dihydrogendiphosphate , DSSTox_RID_78658 , DSSTox_GSID_28842 ,2Na.H2P2O7 , Sodium dihydrogen pyrophosphate , Sodium polyphosphate, amorphous , CHEMBL3184949 , DTXSID_GSID_28842 , LS-2432 , NCGC00258367-01 , [hydroxy(oxido)phosphoryl] hydrogen phosphate, Sodium acid pyrophosphate, SAPP, Diphosphoric acid, disodium salt, Disodium acid pyrophosphate, Disodium dihydrogen diphosphate, Disodium dihydrogen pyrophosphate, Disodium diphosphate, Pyrophosphoric acid, disodium salt, Sodium pyrophosphate dibasic, disodium dihydrogen pyrophosphate , pyrophosphoric acid, disodium salt (8ci) , sapp 40 , disodiumdiphosphate , sapp , sodium acid pyrophosphate(sapp) , sodium acid pyrophosphate (sapp) , dspp , dihydrogen disodium pyrophosphate , disodium pyrophosphate (na2h2p2o7) , sodiumpyrophosphate,acid , dinatriumpyrophosphat , disodium pytophospha , disodium pyrophosphate , disodium dihydrogen diphosphate , disodium pytophosphate , diphosphoricacid, disodium salt (9ci) , sodiumpyrophosphate (na2h2p2o7) (6ci) , sapp 28 , sapp-rd 1 , disodium dihydrogendiphosphate (na2h2p2o7) , sodium hydrogen phosphate (na2h2p2o7), Disodium dihydrogen pyrophosphate, SAPP, E450, 7758-16-9, Disodium diphosphate, Sodium acid pyrophosphate, Disodium dihydrogen pyrophosphate, DISODIUM PYROPHOSPHATE, H5WVD9LZUD, disodium;[hydroxy(oxido)phosphoryl] hydrogen phosphate, MFCD00014246, Disodium acid pyrophosphate, Dinatriumpyrophosphat, Disodiumpytophosphate, Dinatriumpyrophosphat [German], Disodium dihydrogen diphosphate, Disodium dihydrogenpyrophosphate, HSDB 377, Pyrophosphoric acid, disodium salt, UNII-H5WVD9LZUD, Sodium pyrophosphate (Na2H2P2O7), EINECS 231-835-0, Sodium diphosphate dibasic, disodium hydrogen (hydrogen phosphonatooxy)phosphonate, Grahamsches salz, Glassy sodium phosphate, DSSTox_CID_8842, sodium dihydrogendiphosphate, EC 231-835-0, DSSTox_RID_78658, DSSTox_GSID_28842, SODIUMACIDPYROPHOSPHATE, Sodium pyrophosphate, dibasic, Sodium dihydrogen pyrophosphate, CHEMBL3184949, EINECS 272-808-3, Tox21_200813, DISODIUM PYROPHOSPHATE [HSDB], DISODIUM PYROPHOSPHATE [INCI], DISODIUM PYROPHOSPHATE [VANDF], AKOS015916169, AKOS024418779, SODIUM ACID PYROPHOSPHATE [MI], Diphosphoric acid, sodium salt (1:2), SODIUM ACID PYROPHOSPHATE [FCC], NCGC00258367-01, SODIUM ACID PYROPHOSPHATE [VANDF], CAS-68915-31-1
Sodium acid pyrophosphate is a food-grade chemical compound that belongs to the group of sodium phosphates.
Sodium acid pyrophosphate is a white, crystalline powder or granular material with various applications in the food industry.
Sodium acid pyrophosphate is recognized as a food additive and is commonly used for its leavening, buffering, and emulsifying properties.
Sodium acid pyrophosphate serves as a buffering, chelating and leavening agent.
Sodium acid pyrophosphate encodes a integral membrane protein.
Sodium acid pyrophosphate is a soluble protein generated by sequential cleavage with α and γ secretase.
Sodium acid pyrophosphate, also known as disodium pyrophosphate, is an inorganic compound composed of sodium cation and pyrophosphate anion.
Sodium acid pyrophosphate is a white, water-soluble solid, commonly used as a buffer and chelating agent and has many applications in food processing industry.
Sodium acid pyrophosphate is a white monoclinic crystal powder.
Sodium acid pyrophosphates relative density is 1.86.
Sodium acid pyrophosphate is soluble in water, insoluble in alcohol.
Sodium acid pyrophosphate hydrolyzes to orthophosphate when heated in acid medium.
Sodium acid pyrophosphate is hygroscopic, forms hexahydrate in damp air, and decomposes to metaphosphate at above 220℃.
The leavening acid, Sodium acid pyrophosphate is an important component of double acting baking powder as well as self rising flour.
Sodium acid pyrophosphate reacts in stages and is desirable in baking applications for its slow action.
Disodium pyrophosphate or Sodium acid pyrophosphate is an inorganic compound consisting of sodium cations and pyrophosphate anion.
Sodium acid pyrophosphate is a white, water-soluble solid that serves as a buffering and chelating agent, with many applications in the food industry.
When crystallized from water, Sodium acid pyrophosphate forms a hexahydrate, but Sodium acid pyrophosphate dehydrates above room temperature.
Sodium acid pyrophosphate is a polyvalent anion with a high affinity for polyvalent cations.
Sodium acid pyrophosphate, also known as disodium dihydrogen pyrophosphate, disodium pyrophosphate, is white crystalline powder, which has the relative density of 1.864 and can decompose into sodium metaphosphate when Sodium acid pyrophosphate is heated above 220℃.
Sodium acid pyrophosphate is easily soluble in water and can form chelates with Cu2+ and Fe2+.
The aqueous solution can be hydrolyzed to phosphoric acid by heating with dilute sulfuric acid or dilute mineral acid.
Sodium acid pyrophosphate is usually used in food processing industry.
Sodium acid pyrophosphate, or disodium dihydrogen pyrophosphate, its food grade is commonly used with sodium bicarbonate as a leavening agent in bakery products; also, Sodium acid pyrophosphate maintains the color in processed potatoes and also prevents struvite crystal in canned seafood.
The European food additive number for Sodium acid pyrophosphate is E450(i).
Generally, Sodium acid pyrophosphate is vegan and gluten free.
Sodium acid pyrophosphate also known as Di-sodium Di-phosphate is an inorganic compound of sodium and pyrophosphate.
Sodium acid pyrophosphate is white and soluble in water.
Sodium acid pyrophosphate is manufactured with double drying process like other Pyrophosphates due to heating needed at a high temperature.
Sodium acid pyrophosphate is 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, nonhygroscopic salt in powder form.
The hexahydrate, Na2H2P2O7.6H2O, d 1.85, crystallizes from aqueous solution below 27 °C.
Above this temperature, Sodium acid pyrophosphate is converted to the anhydrous form.
Sodium acid pyrophosphate 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 acid pyrophosphate is available in a variety of grades that affect the speed of its action.
Because the resulting phosphate residue has an off-taste, Sodium acid pyrophosphate is usually used in very sweet cakes which mask the off-taste.
Sodium acid pyrophosphate is manufactured by partially neutralizing food grade phosphoric acid with sodium hydroxide or sodium carbonate to form monosodium phosphate.
Dehydration of monosodium phosphate at 250°C will form Sodium acid pyrophosphate.
Leavening acids provide air and volume to the baked good structure, but also affect the characteristics of the dough.
Besides reacting with baking soda to produce the gas carbon dioxide, these acids form ionic bonds with the starches and proteins in the dough.
Sodium acid pyrophosphate dissolves readily to form the anion pyrophosphate which interacts with the proteins in a baked good system to provide a moist texture.
Also, Sodium acid pyrophosphate provides a buffer system for the dough in the pH range 7.3-7.5, which influences the color of the baked product.
Sodium acid pyrophosphate is a white, crystalline powder or granular substance.
Sodium acid pyrophosphate is a sodium salt of pyrophosphoric acid and is commonly used as a food additive and in various industrial applications.
Sodium acid pyrophosphate has unique chemical properties that make Sodium acid pyrophosphate versatile in different processes.
Sodium acid pyrophosphate acts as a leavening agent in food production, helping dough rise and creating a light texture in baked goods.
In addition to its culinary uses, Sodium acid pyrophosphate is utilized as a buffering agent, stabilizer, and emulsifier in food processing.
Sodium acid pyrophosphate also finds application as a corrosion inhibitor, pH adjuster, and chelating agent in various industries.
Sodium acid pyrophosphate is a slow leavening acid and Sodium acid pyrophosphate may contain a suitable aluminum and/or calcium salt to control the rate of reaction.
Sodium acid pyrophosphate and other sodium and potassium polyphosphates are widely used in food processing; in the E number scheme, they are collectively designated as E450, with the disodium form designated as E450(a).
In the United States, Sodium acid pyrophosphate is classified as generally recognized as safe (GRAS) for food use.
In canned seafood, Sodium acid pyrophosphate is used to maintain color and reduce purge[clarification needed] during retorting.
Retorting achieves microbial stability with heat.
Sodium acid pyrophosphate is an acid source for reaction with baking soda to leaven baked goods.
In baking powder, Sodium acid pyrophosphate is often labeled as food additive E450.
In cured meats, Sodium acid pyrophosphate speeds the conversion of sodium nitrite to nitrite (NO2−) by forming the nitrous acid (HONO) intermediate,[clarification needed] and can improve water-holding capacity.
Sodium acid pyrophosphate is also found in frozen hash browns and other potato products, where Sodium acid pyrophosphate is used to keep the color of the potatoes from darkening.
Sodium acid pyrophosphate can leave a slightly bitter aftertaste in some products, but “the SAPP taste can be masked by using sufficient baking soda and by adding a source of calcium ions, sugar, or flavorings.”
Sodium acid pyrophosphate has limited direct uses in water treatment processes.
Sodium acid pyrophosphate can indirectly contribute to certain aspects of water treatment.
Sodium acid pyrophosphate is sometimes employed as a pH adjuster and buffering agent in water treatment applications where precise pH control is necessary.
Sodium acid pyrophosphate can help stabilize and maintain the desired pH range, optimizing treatment processes.
Sodium acid pyrophosphate can act as a sequestering agent, chelating metal ions and preventing their precipitation or interference with water treatment chemicals.
Its ability to bind with metal ions aids in minimizing scaling and maintaining the efficiency of water treatment equipment.
Sodium acid pyrophosphate is an inorganic compound consisting of sodium cations and pyrophosphate anion.
Sodium acid pyrophosphate is a white, water-soluble that serves as a buffering and chelating agent, with many applications in the food industry.
When crystallised from water, Sodium acid pyrophosphate forms hexahydrate, but Sodium acid pyrophosphate dehydrates above room temperature.
Sodium acid pyrophosphate is a polyvalent anion with a high affinity for polyvalent cations.
Sodium acid pyrophosphate is a popular leavening agent found in baking powders.
Sodium acid pyrophosphate combines with sodium bicarbonate to release carbon dioxide.
Sodium acid pyrophosphate is available in a variety of grades that effect the speed of its action.
Because the resulting phosphate residue has an off-taste, Sodium acid pyrophosphate is usually used in very sweet cakes which mask the taste.
Sodium acid pyrophosphate is designated in the USA as generally recognized as safe for food use.
Sodium acid pyrophosphate is used in canned seafood to maintain color and reduce purge during retorting.
Retorting achieves microbial stability with heat.
Sodium acid pyrophosphate is an acid source for reaction with baking soda to leaven baked goods.
Sodium acid pyrophosphate is an anhydrous white powdered material, which complies with the specifications of the current Food Chemicals Codex for Sodium acid pyrophosphate.
Sodium acid pyrophosphate is used as an acidulant, buffering agent, and leavening agent.
Sodium acid pyrophosphate has a dough reaction rate of 24 – 28.
Sodium acid pyrophosphate is an all-purpose phosphate commonly used in prepared mixes, commercial baking powders, and cake doughnut mixes.
Sodium acid pyrophosphate and other sodium and potassium polyphosphates are widely used in food processing; in the E number scheme, they are collectively designated as E450, with the disodium form designated as E450(a).
In the United States, Sodium acid pyrophosphate is classified as generally recognized as safe (GRAS) for food use.
In canned seafood, Sodium acid pyrophosphate is used to maintain color and reduce purge[clarification needed] during retorting.
Retorting achieves microbial stability with heat.
Sodium acid pyrophosphate is an acid source for reaction with baking soda to leaven baked goods.
In baking powder, Sodium acid pyrophosphate is often labeled as food additive E450.
In cured meats, Sodium acid pyrophosphate speeds the conversion of sodium nitrite to nitrite (NO2−) by forming the nitrous acid (HONO) intermediate,[clarification needed] and can improve water-holding capacity.
Sodium acid pyrophosphate is also found in frozen hash browns and other potato products, where Sodium acid pyrophosphate is used to keep the color of the potatoes from darkening.
Sodium acid pyrophosphate can leave a slightly bitter aftertaste in some products, but “the SAPP taste can be masked by using sufficient baking soda and by adding a source of calcium ions, sugar, or flavorings.
Sodium acid pyrophosphate is an inorganic compound consisting of sodium cations and pyrophosphate anion.
As a leavening acid which combines with baking soda to release carbon dioxide to improve the texture and volume of baked goods.
As a chelating agent to chelate iron to prevent discoloration in processed potato.
Amyloid precursor protein α is an α-secretase-cleaved soluble protein that has been shown to have neuroprotective properties.
Sodium acid pyrophosphate 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.
Sodium acid pyrophosphate has neuroprotective, neurogenic and neurotrophic functions.
Amyloid precursor protein a also stimulates gene expression and protein expression.
In leather treatment, Sodium acid pyrophosphate can be used to remove iron stains on hides during processing.
Sodium acid pyrophosphate can be used with sulfamic acid in some dairy applications for cleaning, especially to remove soapstone.
When added to scalding water, Sodium acid pyrophosphate facilitates removal of hair and scurf in hog slaughter and feathers and scurf in poultry slaughter.
Sodium acid pyrophosphate in petroleum production, Sodium acid pyrophosphate can be used as a dispersant in oil well drilling muds.
Sodium acid pyrophosphate can also be found in frozen hash browns and other potato products, where Sodium acid pyrophosphate is used to keep the color of the potatoes from darkening.
Sodium acid pyrophosphate is a sodium salt of pyrophosphoric acid, and its chemical formula is Na2H2P2O7.
Sodium acid pyrophosphate in the food industry is as a leavening agent.
Sodium acid pyrophosphate releases carbon dioxide gas when Sodium acid pyrophosphate reacts with alkalis, such as baking soda (sodium bicarbonate), when exposed to moisture and heat.
This gas production causes dough or batter to rise, resulting in baked goods with a lighter texture.
Sodium acid pyrophosphate is often used in baking powder formulations to provide a delayed or slow-acting leavening effect.
Sodium acid pyrophosphate acts as a pH buffer in various food products, helping to control and stabilize their acidity or alkalinity.
Sodium acid pyrophosphate is used in processed foods to maintain the desired pH level, preventing changes in flavor, color, and texture.
Sodium acid pyrophosphate can also serve as an emulsifying agent in certain food products, helping to blend ingredients that would not naturally mix together, such as oil and water.
Sodium acid pyrophosphate is commonly used in a variety of food products, including baked goods like cakes, muffins, and pancakes, as well as in pancakes, waffles, and other batter-based items.
Sodium acid pyrophosphate is also used in certain dairy products, such as processed cheeses, to help improve their melting and texture.
Sodium acid pyrophosphate may be used in meat products as a pH regulator, in canned seafood to maintain product quality, and in potato products like French fries to prevent discoloration.
Uses of Sodium acid pyrophosphate:
Sodium Acid Pyrophosphate is used Buffering Agents, Food & Beverage, Food Additives, Levelling Agents, Oil Field Services, Chelants, and Leather.
Food uses:
Sodium Acid Pyrophosphate is a popular leavening agent found in baking powders.
Sodium Acid Pyrophosphate combines with sodium bicarbonate to release carbon dioxide:
Na2H2P2O7 + NaHCO3 → Na3HP2O7 + CO2 + H2O
Sodium Acid Pyrophosphate is available in a variety of grades that affect the speed of its action.
Because the resulting phosphate residue has an off-taste, Sodium Acid Pyrophosphate is usually used in very sweet cakes which mask the off-taste.
Sodium Acid Pyrophosphate used as buffering agent, leavening agent, sequestrant agent.
Sodium Acid Pyrophosphate can be used in canned food, ham, meat,baking powder and so on.
Sodium Acid Pyrophosphate in baking powder, New Zealand, 1950s
Sodium Acid Pyrophosphate and other sodium and potassium polyphosphates are widely used in food processing.
In canned seafood, Sodium Acid Pyrophosphate is used to maintain color and reduce purge during retorting.
Retorting achieves microbial stability with heat.
Sodium Acid Pyrophosphate is an acid source for reaction with baking soda to leaven baked goods.
Sodium Acid Pyrophosphate is used as a tartar control agent in toothpastes.
Sodium Acid Pyrophosphate can be used with sulfamic acid in some dairy applications for cleaning, especially to remove soapstone.
In baking powder, Sodium Acid Pyrophosphate is often labeled as food additive E450.
In cured meats, Sodium Acid Pyrophosphate speeds the conversion of sodium nitrite to nitrite (NO2−) by forming the nitrous acid (HONO) intermediate, and can improve water-holding capacity.
Sodium Acid Pyrophosphate is also found in frozen hash browns and other potato products, where Sodium Acid Pyrophosphate is used to keep the color of the potatoes from darkening.
Sodium Acid Pyrophosphate can stabilize hydrogen peroxide solutions against reduction.
Sodium Acid Pyrophosphate can leave a slightly bitter aftertaste in some products, but “the Sodium Acid Pyrophosphate taste can be masked by using sufficient baking soda and by adding a source of calcium ions, sugar, or flavorings.”
In leather treatment, Sodium Acid Pyrophosphate can be used to remove iron stains on hides during processing.
When added to scalding water, Sodium Acid Pyrophosphate facilitates removal of hair and scurf in hog slaughter and feathers and scurf in poultry slaughter.
In petroleum production, Sodium Acid Pyrophosphate can be used as a dispersant in oil well drilling muds.
Sodium Acid Pyrophosphate is used in cat foods as a palatability additive.
Because Sodium Acid Pyrophosphate is slow acting and does not react quickly with baking soda, Sodium Acid Pyrophosphate is the most commonly used leavening acid for self rising flour for the home baker.
Per 21 C.F.R. § 137.180(a) 2018, self rising flour must contain enough leavening acid to neutralize the baking soda, but the combination of both can not exceed 4.5 parts per 100 parts flour.
The quantity of leavening acid needed hinges on Sodium Acid Pyrophosphate’s neutralizing value (NV) which is defined as the quantity of baking soda needed to neutralize 100 parts of leavening acid.
For Sodium Acid Pyrophosphate, NV is 70.
Because Sodium Acid Pyrophosphate can have a slight bitter taste, Sodium Acid Pyrophosphate’s important to use sufficient baking soda in applications as well as use this leavening acid in combination with sugary goods such as doughnuts and cakes.
In canned tuna, Sodium Acid Pyrophosphate prevents harmless struvite crystals from forming.
Cake doughnuts are an important application for Sodium Acid Pyrophosphate, where initial gas production is necessary for buoyancy in a fryer system.
Also, Sodium Acid Pyrophosphate is useful for cakes, where initial gas production is necessary for consistency of pan fill.
Other non-bakery food applications of Sodium Acid Pyrophosphate include use as a chelating agent for processed potatoes, an emulsifying agent in cheeses and a curing accelerator in processed meats.
Sodium Acid Pyrophosphate can be used as a leavening chemical for bread to help Sodium acid pyrophosphate rise.
Sodium Acid Pyrophosphate’s used in sausage to enhance flavor and color.
In french fries, the chemical reduces levels of a carcinogen called acrylamide.
Sodium Acid Pyrophosphate also prevents discoloration in potatoes and sugar syrups.
Sodium Acid Pyrophosphate is a white, water-soluble solid that serves as a buffering and chelating agent, with many applications in the food industry.
Sodium Acid Pyrophosphate is widely used as thinner in oil well drilling muds and even as an industrial cleaner.
Sodium Acid Pyrophosphate’s key advantages are:
Aids in the removal of calcium and reduces pH in cement contaminated fluids.
At low concentration levels, Sodium Acid Pyrophosphate is fast-acting and effective.
Aids break up clay particles and sediments, which enables them to be extracted during oil well development.
Sodium Acid Pyrophosphate is used in the chemical clean up of fluids which have been contaminated by cement.
Sodium Acid Pyrophosphate decreases the viscosity and gel strengths in freshwater drilling fluids.
Sodium Acid Pyrophosphate is used as a deflocculant (thinner) in freshwater mud systems.
Sodium Acid Pyrophosphate is often used to break up mud rings when water drilling and is also used to thin out cement before cementing casing.
In cementing applications, Sodium Acid Pyrophosphate is used for two primary purposes:
Contaminated drilling mud can result in fluid loss, thickening time, and viscosity.
Sodium Acid Pyrophosphate is used to disperse and displace drilling muds to avoid mud being affected by cement contamination.
Solids carrying fluid or drilling mud must be removed from the perforation channels and the rock face to allow a good cement bond and complete fill-up of the voids.
Incorporating Sodium Acid Pyrophosphate into the spacer will help remove residual muds and provide a cleaner surface to which the cement can bond.
Sodium Acid Pyrophosphate is used as an acidulant, buffering agent, coagulant, emulsifying agent, dispersing agent, protein modifier, and sequestrant.
Actively thins out reactive clays.
In non-dairy creamers, Sodium Acid Pyrophosphate is added to protect the proteins from heat dehydration, to stabilize the fat emulsion, and to buffer Sodium acid pyrophosphate.
Processed potatoes are protected from iron-induced darkening when treated with Sodium Acid Pyrophosphate.
Addition of Sodium Acid Pyrophosphate to albacore tuna during canning decreases or prevents formation of struvite crystals.
Sodium Acid Pyrophosphate is used in meat processing to accelerate development of red color in wieners, bologna, and other emulsion-type meat products.
Sodium Acid Pyrophosphate can be used as an emulsifying agent during cheese processing to produce a hard, non-melting cheese product.
Sodium Acid Pyrophosphate is Baking powder, used in baking and to control the fermenting speed, to increase the producing strength.
Sodium Acid Pyrophosphateis used in instant noodles to reduce time after subjecting to water.
Sodium Acid Pyrophosphate is also used in biscuits and cakes, to reduce fermenting time, to decrease the destroying, to maintain the clear gaps, finally to extend products storage.
Sodium Acid Pyrophosphate is used Vegetables (esp. potatoes) processing.
Sodium Acid Pyrophosphate is used Seafood, meat, cheese processing.
Sodium Acid Pyrophosphate is speedly fermentation, water retaining agent and quality improver, used in bread, biscuits, meat, aquatic products and so on.
As quality improver, Sodium Acid Pyrophosphate enhances complexation,PH value and Ionic strength.
According to rules, Sodium Acid Pyrophosphate’s max adding quantity is 3.0g/KG in biscuits and 1.0-3.0g/KG in bread.
Sodium Acid Pyrophosphate is reactive not only with sodium bicarbonate, but also with calcium salts, proteins and heat.
Sodium Acid Pyrophosphate dispersant is used in much the same manner as polyphosphate dispersants and is subject to the same temperature limitations.
Due to its acidic nature, Sodium Acid Pyrophosphate is especially effective for treating cement contamination.
Sodium Acid Pyrophosphate dispersant is efficient for bentonite muds and is often used in conjunction with a tannin or quebracho compound.
Sodium Acid Pyrophosphate dispersant can also be used to treat calcium contamination, especially contamination resulting from cement.
Because of Sodium Acid Pyrophosphate’s acidic nature, Sodium Acid Pyrophosphate dispersant is not normally used in muds where the pH exceeds 9.5.
Sodium Acid Pyrophosphate is one of the two acid components used in commercial baking powders.
Sodium Acid Pyrophosphate gives baking powder the time and temperature element contributing to the “Double Acting” power.
Regular Sodium Acid Pyrophosphate is used in cakes, sponges and refrigerated dough where a slower reactivity is desired.
Usage 1g of sodium bicarbonate to 1.38g Sodium Acid Pyrophosphate or as recipe indicates
Sodium acid pyrophosphate (SAPP), or disodium dihydrogen pyrophosphate, Sodium Acid Pyrophosphate’s food grade is commonly used with sodium bicarbonate as a leavening agent in bakery products.
Also, Sodium Acid Pyrophosphate maintains the color in processed potatoes and also prevents struvite crystal in canned seafood.
The European food additive number for Sodium acid pyrophosphate is E450(i), Sodium Acid Pyrophosphate.
1. Bakery
2. Canned Sea Food
3. Potato Products
Recommended use in following applications: as a constituent of baking powder, as a constituent of blanching solutions for preventing after-cooking darkening of potatoes, as a constituent of phosphate mized in meat processing, as a constituent of cheese emulsifying salts, as a general buffer and acidifying agent in foodstuffs, as a dispersant in oil well drilling muds, in leather treatment to remove iron stains, in the stabilization of hydrogen peroxide solutions, as a cleaning agent, in conjunction with sulphamic acidn in certain dairy applications, as seafood preservative.
To use: as leavening agent
Applications include food &|beverage (popular leavening agent found in baking powder, used in very sweet cakes which mask the off-tast, canned seafood, Sodium Acid Pyrophosphate is used to maintain color and reduce purge, frozen hash browns and other potato products, where Sodium Acid Pyrophosphate is used to keep the color of the potatoes from darkening)|agriculture (pet food used in cat foods as a palatability additive, removal of hair and scurf in hog slaughter and feathers and scurf in poultry slaughter and |industrial (petroleum production, Sodium Acid Pyrophosphate can be used as a dispersant in oil well drilling muds, leather treatment to remove iron stains on hides, dairy applications for cleaning, remove soapstone).
Sodium Acid Pyrophosphate is used as a buffering and chelating agent, with many applications in the food industry.
Sodium Acid Pyrophosphate is one of the popular food additives and ingredients in most countries.
Sodium Acid Pyrophosphate used as buffering agent, leavening agent, sequestrant agent.
Sodium Acid Pyrophosphate can be used in canned food, ham, meat,baking powder and so on.
Sodium Acid Pyrophosphate is a white, water-soluble solid that serves as a buffering and chelating agent, with many applications in the food industry.
Sodium Acid Pyrophosphate is used as a leavening agent, reducing zymosis time and can also be used as a water retention agent, and a quality improver for meat and sea food processing.
Sodium Acid Pyrophosphate is used strengthen the feed nutrition .
Sodium acid pyrophosphate, often abbreviated as SAPP is an edible phosphoric salt available as a white crystalline powder in the market.
In food and beverage industry, sodium acid pyrophosphate is mostly used as a leavening agent in self-rising and baked goods and as a quality improver for meat and fish processing.
Besides food and beverage, sodium acid pyrophosphate is also used in leather industry for leather processing and petroleum industry in the drilling of oil wells as dispersants.
Hence, the manufacturers are offering sodium acid pyrophosphate in food grade or chemical so that their product can be utilized in all the above mentioned end-use industries and applications.
Consumers of sodium acid pyrophosphate such as bakery producers are preferring the use of sodium acid pyrophosphate as Sodium Acid Pyrophosphate can offer variable rates of reaction and leavening by gas production based on its granulation.
They are using sodium acid pyrophosphate alone or in combination with other leavening agents depending on the requirement of product.
Sodium Acid Pyrophosphate, or SAPP, is used in the food industry.
More specially, Sodium Acid Pyrophosphate is used for certain types of baking powder and baking creams in addition to working as a leavening agent for prepared cake and doughnut mixes.
Sodium Acid Pyrophosphate maintains the natural white color of cooked potatoes.
Sodium Acid Pyrophosphate is used as chelating agent or buffering agent in many Food & Industrial applications.
Sodium Acid Pyrophosphate is used to remove Iron stains during processing of leather.
Sodium Acid Pyrophosphate is used as a dispersant in oil well drilling application.
Sodium acid pyrophosphate is a leavening agent, preservative, sequestrant, and buffer which is mildly acidic with a ph of 4.1.
Sodium acid pyrophosphate is moderately soluble in water, with a solubility of 15 g in 100 ml at 25°c.
Sodium acid pyrophosphate is used in doughnuts and biscuits for its variable gas release rate during the mixing, bench action, and baking process.
Sodium acid pyrophosphate is used in baking powder as a leavening agent.
Sodium acid pyrophosphate is used in canned fish products to reduce the level of undesired struvite crystals (magnesium ammonium phosphate hexahydrate) by complexing the magnesium.
Sodium acid pyrophosphate is used to sequester metals in processed potatoes.
Sodium acid pyrophosphate is currently used by the sausage industry to accelerate development of cured meat color.
The cured color accelerator was examined, through sensory evaluation and instrumental measurements, for its effects on the texture of frankfurters.
Sodium acid pyrophosphate is anhydrous form, pyrophosphate salt used in buffers.
Sodium acid pyrophosphate is used as a deflocculant (thinner) in freshwater mud systems.
Sodium acid pyrophosphate is often used to break up mud rings when water drilling and is also used to thin out cement before cementing casing.
Sodium acid pyrophosphate is used as leavening agent in baking powders, combining with sodium bicarbonate to release carbon dioxide.
Sodium acid pyrophosphate speeds the conversion of sodium nitrite to nitrite in cured meats and can improve water-holding capacity.
Sodium acid pyrophosphate is also found in potato products, where Sodium acid pyrophosphate prevents darkening.
Sodium acid pyrophosphate can be also be used in leather treatment; In some dairy applications for cleaning purposes and in petroleum production; etc.
Sodium acid pyrophosphate is used contaminated drilling mud can result in fluid loss, thickening time, and viscosity.
Sodium acid pyrophosphate is used to disperse and displace drilling muds to avoid mud being affected by cement contamination.
Sodium acid pyrophosphate is used solids carrying fluid or drilling mud must be removed from the perforation channels and the rock face to allow a good cement bond and complete fill-up of the voids.
Incorporating Sodium acid pyrophosphate into the spacer will help remove residual muds and provide a cleaner surface to which the cement can bond.
Sodium acid pyrophosphate can be used to remove iron stains on hides during processing.
Sodium acid pyrophosphate can stabilize hydrogen peroxide solutions against reduction.
Sodium acid pyrophosphate can be used with sulfamic acid in some dairy applications for cleaning, especially to remove soapstone.
When added to scalding water, Sodium acid pyrophosphate facilitates removal of hair and scurf in hog slaughter and feathers and scurf in poultry slaughter.
In petroleum production, Sodium acid pyrophosphate can be used as a dispersant in oil well drilling muds.
Sodium acid pyrophosphate is used in cat foods as a palatability additive.
Sodium acid pyrophosphate is used as a tartar control agent in toothpastes.
Sodium acid pyrophosphate can be used to remove iron stains on hides during processing.
Sodium acid pyrophosphate can stabilize hydrogen peroxide solutions against reduction.
Sodium acid pyrophosphate can be used with sulfamic acid in some dairy applications for cleaning, especially to remove soapstone.
when added to scalding water, Sodium acid pyrophosphate facilitates removal of hair and scurf in hog slaughter and feathers and scurf in poultry slaughter.
In petroleum production, Sodium acid pyrophosphate can be used as a dispersant in oil well drilling muds.
Sodium acid pyrophosphate is used in cat foods as a palatability additive.
Sodium acid pyrophosphate is used as a tartar control agent in toothpastes
Sodium acid pyrophosphate dispersant is used in much the same manner as polyphosphate dispersants and is subject to the same temperature limitations.
Due to its acidic nature, Sodium acid pyrophosphate is especially effective for treating cement contamination.
Sodium acid pyrophosphate dispersant is efficient for bentonite muds and is often used in conjunction with a tannin or quebracho compound.
Sodium acid pyrophosphate dispersant can also be used to treat calcium contamination, especially contamination resulting from cement.
Because of its acidic nature, SAPP dispersant is not normally used in muds where the pH exceeds 9.5.
Sodium acid pyrophosphate food grade is used as an acid component in baking powder; as a chelating agent or combines with other polyphosphates to sequester magnesium and iron ions, e.g. chelate iron during the processing of potatoes to prevent a dark discoloration.
Sodium acid pyrophosphate can be used as a leavening chemical for bread to help Sodium acid pyrophosphate rise.
Sodium acid pyrophosphate’s used in sausage to enhance flavor and color.
In french fries, the chemical reduces levels of a carcinogen called acrylamide, according to an article from the Center for Science in the Public Interest.
Sodium acid pyrophosphate also prevents discoloration in potatoes and sugar syrups.
In canned tuna, Sodium acid pyrophosphate prevents harmless struvite crystals from forming.
Sodium acid pyrophosphate is used together with baking powder as a leavening agent to release carbon dioxide.
Sodium acid pyrophosphate is ideal for refrigerated doughs, cakes, muffins and pancake mixes where a slow reaction rate is desired.
Sodium acid pyrophosphate is often used with fast-acting leavenings such as monocalcium phosphate in double-acting baking powder or sometimes added with another slow action leavening acid, GDL.
Sodium acid pyrophosphate can be used to replace sulfur dioxide, sulfites and bisulfites to maintain the appearance and texture of cooked potato products.
The application of Sodium acid pyrophosphate reduces the dark color from after-cooking darkening in cooked and processed potato products, such as in oil-blanched french fries and potato salad.
Sodium acid pyrophosphate is Baking powder, used in baking and to control the fermenting speed, to increase the producing strength.
Sodium acid pyrophosphate is used in instant noodles to reduce time after subjecting to water.
Sodium acid pyrophosphate is also used in biscuits and cakes, to reduce fermenting time, to decrease the destroying, to maintain the clear gaps, finally to extend products storage.
Sodium acid pyrophosphate is speedly fermentation, water retaining agent and quality improver, used in bread, biscuits, meat, aquatic products and so on.
As quality improver, Sodium acid pyrophosphate enhances complexation,PH value and Ionic strength.
According to rules, Sodium acid pyrophosphates max adding quantity is 3.0g/KG in biscuits and 1.0-3.0g/KG in bread.
Sodium acid pyrophosphate is used in sausages to enhance flavor and color.
Sodium acid pyrophosphate is used in biscuits and cakes, Sodium acid pyrophosphate can shorten the fermentation time, reduce Sodium acid pyrophosphate breakage rate, loosen the gaps neatly, and prolong the storage period.
Sodium acid pyrophosphate is used as a quality improver for bakery foods such as bread, biscuits, meat and aquatic products, etc.
Sodium acid pyrophosphate can improve the complex metal ions, PH value and ionic strength of foods, thereby improving the adhesion and water holding capacity of foods. In French Fries, Sodium acid pyrophosphate SAPP can reduce levels of a carcinogen called acrylamide.
Sodium acid pyrophosphate can also prevent discoloration of potatoes and syrup.
In canned tuna, Sodium acid pyrophosphate can prevent the formation of harmless struvite crystals.
In canned seafood, Sodium acid pyrophosphate can retain color during cooking and reduce cleaning.
In cured meats, Sodium acid pyrophosphate accelerates the conversion of sodium nitrite to nitrite by forming a nitrous acid intermediate and can improve water retention.
Sodium acid pyrophosphate is used in frozen hash browns and other potato products to prevent potatoes from darkening.
Sodium acid pyrophosphate may leave a slightly bitter aftertaste in some products, but adding calcium ions, sugar, or flavoring can mask the taste.
In leather processing, Sodium acid pyrophosphate can be used to remove iron stains from raw hides during processing.
Sodium acid pyrophosphate can stabilize the hydrogen peroxide solution against reduction.
In certain dairy applications, Sodium acid pyrophosphate can be used with sulfamic acid for cleaning, especially soapstone removal.
In oil production, Sodium acid pyrophosphate can be used as a dispersant for oil well drilling mud.
Sodium acid pyrophosphate is used as a tartar control agent in toothpaste.
Sodium acid pyrophosphate is commonly used as a leavening agent in baked goods, such as cakes, muffins, pancakes, waffles, and biscuits.
Sodium acid pyrophosphate works by releasing carbon dioxide gas when Sodium acid pyrophosphate reacts with alkalis like baking soda (sodium bicarbonate) in the presence of moisture and heat.
This gas production causes the dough or batter to rise, resulting in the characteristic light and airy texture of these products.
Sodium acid pyrophosphate is an essential component of double-acting baking powder, a leavening agent used in a wide range of baked goods.
Double-acting baking powder releases gas in two stages: once when mixed with wet ingredients and again when exposed to the heat of the oven.
This two-stage action provides better control over the leavening process and helps achieve consistent results in baking.
Sodium acid pyrophosphate acts as a pH buffer in various food products.
Sodium acid pyrophosphate helps control and stabilize the pH (acidity or alkalinity) of food items, preventing undesirable changes in flavor, color, and texture.
Sodium acid pyrophosphate is particularly useful in processed foods to maintain the desired pH level.
Sodium acid pyrophosphate serves as an emulsifying agent.
Sodium acid pyrophosphate helps blend ingredients that would not naturally mix, such as oil and water.
This property is valuable in the production of salad dressings, sauces, and some dairy products to create stable and uniform mixtures.
Sodium acid pyrophosphate is used in the meat industry as a pH regulator and moisture retention agent in various processed meat products.
Sodium acid pyrophosphate helps improve the texture and quality of these products.
Sodium acid pyrophosphate can be found in certain dairy products, especially processed cheeses, to enhance their melting and textural characteristics.
Sodium acid pyrophosphate assists in achieving a smooth and creamy texture in cheese-based products.
In potato-based products like French fries and hash browns, Sodium acid pyrophosphate is employed to prevent discoloration and maintain the appealing color of the potatoes during processing and frying.
Sodium acid pyrophosphate is used in canned seafood products to help maintain product quality and texture, particularly in products like canned tuna.
Sodium acid pyrophosphate may be used in various other food items, such as canned soups, gravies, and sauces, where Sodium acid pyrophosphate contributes to texture and stability.
Benefits of Sodium acid pyrophosphate:
Controlled leavening acid
Prevents oxidation/colour change
Humectant
Buffering agent
Stabiliser
Acidulant
Functions of Sodium acid pyrophosphate:
Leavening acids provide air and volume to the baked good structure, but also affect the characteristics of the dough.
Besides reacting with baking soda to produce the gas carbon dioxide, these acids form ionic bonds with the starches and proteins in the dough.
Sodium Acid Pyrophosphate dissolves readily to form the anion pyrophosphate which interacts with the proteins in a baked good system to provide a moist texture.
Also, Sodium Acid Pyrophosphate provides a buffer system for the dough in the pH range 7.3-7.5, which influences the color of the baked product.
Advantages of Sodium acid pyrophosphate:
Widely available and economical thinner effective for treatment of cement contamination
Concentrated chemical that is effective at low treatment levels
Can be used with most water-base mud types
Preparation of Sodium acid pyrophosphate:
Sodium acid pyrophosphate is produced from sodium dihydrogenmonophosphate by heating at 200-250℃：
Na2CO3+2H3PO4→2NaH2PO4+H2O+CO2↑
2NaH2PO4→Na2H2P2O7+H2O
Sodium acid pyrophosphate is a condensed phosphate, commonly synthesized by the neutralization of phosphoric acid with sodium hydroxide or sodium carbonate at the ratio of 1:1 to produce monosodium phosphate (NaH2PO4), and then heated approximately 250°C to remove the water.
2 NaH2PO4 → Na2H2P2O7 + H2O
Production of Sodium acid pyrophosphate:
Commercial Production:
Sodium Acid Pyrophosphate is manufactured by partially neutralizing food grade phosphoric acid with sodium hydroxide or sodium carbonate to form monosodium phosphate.
Dehydration of monosodium phosphate at 250°C will form SAPP.
Currently, there is no known natural method for the production of Sodium Acid Pyrophosphate.
Origin of Sodium acid pyrophosphate:
In the eighteenth century and earlier, bakers relied upon yeast to leaven all baked goods.
However, using yeast for leavening baked goods was tedious and bakers began to explore the use of chemical leavening systems.
In 1846, baking soda was discovered as a leavening agent and that led to further discoveries of acids to react with baking soda, such as SAPP.
Commercially, Sodium Acid Pyrophosphate was introduced into baking powder blends towards the end of the nineteenth century.
Sodium Acid Pyrophosphate is a preferred leavening acid because Sodium Acid Pyrophosphate is less expensive and stronger than other leavening acids introduced previously.
Safety of Sodium acid pyrophosphate:
As with many powdered food ingredients, inhaling fine Sodium acid pyrophosphate powder can lead to respiratory irritation.
Inhaling the dust should be avoided.
Similarly, direct eye contact with the powder may cause irritation, and Sodium acid pyrophosphate is advisable to take precautions when handling the dry powder.
Sodium acid pyrophosphate itself is not typically considered a skin irritant, prolonged or repeated skin contact with the powder may lead to dryness or minor irritation for some individuals.
Sodium acid pyrophosphate is recommended to minimize skin contact and use protective gloves when handling SAPP in its dry form.
Sodium acid pyrophosphate is intended for use in food and is considered safe for consumption when used within established limits.
However, ingestion of the undiluted dry powder is not recommended, as Sodium acid pyrophosphate may cause discomfort and digestive upset.
As with any food additive, Sodium acid pyrophosphate should be used in accordance with recommended concentrations.
To ensure the safe use of Sodium acid pyrophosphate, Sodium acid pyrophosphate is crucial to adhere to food safety regulations and guidelines established by local and international authorities, such as the U.S. Food and Drug Administration (FDA) in the United States and similar agencies in other regions.
Sodium acid pyrophosphate is considered safe for consumption when used in accordance with established regulations and guidelines.
Sodium acid pyrophosphate is generally recognized as safe (GRAS) by the U.S. Food and Drug Administration (FDA).
Handling and Storage of Sodium acid pyrophosphate:
Precautions for safe handling:
Hygiene measures:
Handle in accordance with good industrial hygiene and safety practice.
Wash hands before breaks and at the end of workday.
Conditions for safe storage, including any incompatibilities:
Storage conditions:
Store in cool place.
Keep container tightly closed in a dry and well-ventilated place.
Stability and Reactivity of Sodium acid pyrophosphate:
Reactivity:
No data available
Chemical stability:
Stable under recommended storage conditions.
Possibility of hazardous reactions:
No data available
Conditions to avoid:
No data available
First Aid Measures of Sodium acid pyrophosphate:
General advice:
Consult a physician.
Show this material safety data sheet to the doctor in attendance.
If inhaled:
If breathed in, move person into fresh air.
Consult a physician.
In case of skin contact:
Wash off with soap and plenty of water.
Consult a physician.
In case of eye contact:
Rinse thoroughly with plenty of water for at least 15 minutes and consult a physician.
If swallowed:
Rinse mouth with water.
Consult a physician.
Indication of any immediate medical attention and special treatment needed:
No data available
Accidental Release Measures of Sodium acid pyrophosphate:
Environmental precautions:
Do not let product enter drains.
Methods and materials for containment and cleaning up:
Sweep up and shovel.
Keep in suitable, closed containers for disposal.
Fire Fighting Measures of Sodium acid pyrophosphate:
Extinguishing media:
Use water spray, alcohol-resistant foam, dry chemical or carbon dioxide.
Further information:
No data available
Exposure Controls/personal Protection of Sodium acid pyrophosphate:
Personal protective equipment:
Eye/face protection:
Use safety glasses with side-shields.
Skin protection:
Handle with gloves.
Wash and dry hands.
Body Protection:
Use Impervious clothing.
Control of environmental exposure:
Do not let product enter drains.
Identifiers of Sodium acid pyrophosphate:
CAS Registry Number: 7758-16-9
Additional Names: Disodium dihydrogen pyrophosphate
Molecular Formula: H2Na2O7P2
Molecular Weight: 221.94
Percent Composition: H 0.91%, Na 20.72%, O 50.46%, P 27.91%
Line Formula: Na2H2P2O7
Literature References: Prepn: Bell, Inorg. Synth. 3, 98 (1950).
Properties: White, fused masses or powder. Dec at 220°. d (hexahydrate) 1.86. Sol in water, the soln having an acid reaction.
Density: d (hexahydrate) 1.86
Use: Chiefly in baking powders.
Properties of Sodium acid pyrophosphate:
Melting point: decomposes 220℃ [MER06]
Density (hexahydrate): 1.86
vapor pressure: 0Pa at 20℃
storage temp.: -70°C
solubility: H2O: 0.1 M at 20 °C, clear, colorless
form: white powder
color: White to Off-White
PH: 3.5-4.5 (20℃, 0.1M in H2O, freshly prepared)
Water Solubility: Fully miscible in water. Insoluble in alcohol and ammonia.
λmax: λ: 260 nm Amax: 0.11
λ: 280 nm Amax: 0.09
Merck: 13,8643
Stability: Stable.
InChI: InChI=1S/Na.H4O7P2.H/c;1-8(2,3)7-9(4,5)6;/h;(H2,1,2,3)(H2,4,5,6);
InChIKey: IQTFITJCETVNCI-UHFFFAOYSA-N
SMILES: O(P(O)(O)=O)P(O)(O)=O.[NaH]
LogP: -3.420 (est)
Appearance Form: powder
Color: white
pH: No data available
Melting point/freezing point: > 450 °C
Relative density: 2,63 at 22,5 °C
Water solubility: 170 g/l at 20 °C
Chemical formula: Na2H2P2O7
Molar mass: 221.94 g/mol
Appearance: White odorless powder
Density: 2.31 g/cm3
Melting point: >600 °C
Solubility in water: 11.9 g/100 mL (20 °C)
Refractive index (nD): 1.4645 (hexahydrate)
Assay: ≥ 95.0 %
Moisture (at 110oC): ≤ 0.50 %
pH (1 % Solution): 4.0 – 4.6
Water Insoluble Matter: ≤ 0.1 %
Phosphate (P2O5): 63.0 – 64.5 %
Rate of CO2 Release (at 2 mins): 13.0 – 17.0 %
Neutralising Value: ≥ 72.0 %
Fluoride (As F): ≤ 10.0 ppm
Arsenic (As As): ≤ 3.0 ppm
Lead (As Pb): ≤ 2.0 ppm
Cadmium (As Cd): ≤ 1.0 ppm
Heavy Metals (As Pb): ≤ 10.0 ppm
Mercury (As Hg): ≤ 1.0 ppm
IUPAC Name: Di-sodium di-hydrogen di-phosphate
Molecular Formula: Na2H2P2O7
Molecular Weight: 222.00
Appearance: White fine Powder
PH Range (1% w/v): 3.5 – 4.5
Pyro % (minimum): 98.00
P2O5 content % (minimum): 62.00
‘Na’ Content % (minimum): 20.00
Iron as ‘Fe’ content %: 0.02
Chloride as ‘Cl’ content %: 0.2
Sulfate as ‘SO4’ content %: 0.03
Specification of Sodium acid pyrophosphate:
Cyclic Phosphates: ≤ 2%
Arsenic: ≤ 3 ppm
Lead: ≤ 2 ppm
Fluoride: ≤ 10 ppm
Loss on drying: ≤ 0.5%
Assay: ≥ 95%
pH value: 3.8 – 4.2
Releated Compounds of Sodium acid pyrophosphate:
Tetrasodium pyrophosphate
Other anions:
Disodium phosphate
Pentasodium triphosphate
Sodium hexametaphosphate
Other cations:
Calcium pyrophosphate
Dipotassium pyrophosphate