SODIUM ACID PYROPHOSPHATE
SODIUM ACID PYROPHOSPHATE
Sodium Acid Pyrophosphate = SAPP = Disodium pyrophosphate
CAS Number: 7758-16-9
EC Number: 231-835-0
E number: E450(i) (thickeners, …)
Molecular Formula: Na2H2P2O7
Molecular Weight: 222.00
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.
Disodium 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, 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 Sodium Acid Pyrophosphates granulation.
They are using sodium acid pyrophosphate alone or in combination with other leavening agents depending on the requirement of product.
What is Sodium Acid Pyrophosphate (SAPP)?
The leavening acid, sodium acid pyrophosphate (SAPP) is an important component of double acting baking powder as well as self rising flour.
SAPP reacts in stages and is desirable in baking applications for Sodium Acid Pyrophosphates slow action.
Sodium Acid Pyrophosphate (CAS #7758-16-9) is one of the many popular food-grade chemical ingredients offered by Independent Chemical Corporation.
Sodium acid pyrophosphate (SAPP), also known as disodium pyrophosphate, is a white, water soluble solid with chemical formula Na2H2P2O7 that has many applications in the food industry.
Sodium Acid Pyrophosphate is manufactured by partially neutralizing food-grade phosphoric acid with sodium hydroxide or sodium carbonate to form monosodium phosphate, which is then dehydrated at 250o C to form sodium acid pyrophosphate.
SAPP is commonly used as a leavening agent and is an important component of double acting baking powder as well as self-rising flour.
Leavening agents provide air and volume to the baked good structure by reacting with baking soda to produce carbon dioxide gas, and also change the characteristics of the dough by forming ionic bonds with the starches and proteins in the dough.
SAPP dissolves readily to form the anion pyrophosphate, which then interacts with the proteins in a baked good mixture to provide a moist texture.
Sodium Acid Pyrophosphate acts as a buffering agent for the dough in the pH range 7.3 to 7.5, which influences the color of the final product.
Other uses for SAPP include the following:
-Sequestrant/chelating agent in processed potatoes
-Emulsifying agent in cheese and other dairy products
-Peptizing agent in meat products
-Inhibitor agent in canned tuna
-Curing accelerator in processed meat and poultry products
Sodium Acid Pyrophosphate is a white, water-soluble solids that consist of sodium cations and pyrophosphate anion.
Sodium Acid Pyrophosphate is used as a food additive in the form of buffering (weak acid or base used to maintain the pH level) and chelating agent(protect against enzymatic reactions that promote deterioration during processing and storage).
Sodium Acid Pyrophosphate is widely used in baking to raise dough volume by producing gas.
Sodium Acid Pyrophosphate is considered as an important component in self-rising flour and double-acting baking powder.
Properties of Sodium Acid Pyrophosphate:
Chemical formula: Na2H2P2O7
Molecular Weight: 221.94
White crystalline powder or granules
Soluble in water
Sodium Acid Pyrophosphate Description
Innophos offersafull range of sodium acid pyrophosphate leavening acids.
By controlling certain processing variables during its manufacture, a full range of SAPPs are produced basically having the same chemical base and a uniform neutralizing value of 72.
Sodium Acid Pyrophosphate Benefits
-Full range of product – 5 grades
-Economical to use – 72 neutralizing value
-12 month shelf-life
-Can be used alone or in combination with other acids
-Double-acting leavening action
-Versatile use leavening, for use in many products
Sodium Acid Pyrophosphate (SAPP) Granular is an anhydrous white material.
This product is used as an acidulant, buffering agent, coagulant, emulsifying agent, dispersing agent, protein modifier, and sequestrant.
In non-dairy creamers, SAPP is added to protect the proteins from heat dehydration, to stabilize the fat emulsion, and to buffer the product.
Processed potatoes are protected from iron-induced darkening when treated with SAPP.
Addition of SAPP to albacore tuna during canning decreases or prevents formation of struvite crystals.
SAPP is used in meat processing to accelerate development of red color in wieners, bologna, and other emulsion-type meat products SAPP can be used as an emulsifying agent during cheese processing to produce a hard, non-melting cheese product.
Sodium Acid Pyrophosphate Application :
-Sodium Acid Pyrophosphate is used in leather treatment to remove iron stains
-Sodium Acid Pyrophosphate is widely used globally in food industry for baking reaction purpose
-SAPP is also used to stabilize the solution of hydrogen peroxide against reduction
-SAPP is used in petroleum industry as a dispersant in oil well drilling muds
-SAPP also has a wide use in dairy and poultry processes
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
InnophosSAPP Grades Perfection®
The fastest – acting sodium acid pyrophosphate. Used as a leavening agent in doughnuts, cakes and other prepared mixes.
Frequently used with slower-acting SAPPs to increase the reaction rates.
Particularly useful in devil’s food cake formulations because it produces a desirable “foxy red ”crumb color.
Facilitates removal of calcium and reduces pH in cement contaminated fluids
Fast acting and effective at low concentrations
Sodium acid pyrophosphate (SAPP) 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 Sodium Acid Pyrophosphates effects on the texture of frankfurters.
The effects of SAPP on other sensory properties and on chemical and physical characteristics were also examined.
SAPP was found to slightly improve texture by increasing springiness, hardness, and awareness of skin, and by reducing oiliness.
SAPP had no detrimental effects on texture.
SAPP caused a slight improvement in flavor by enhancing beef, salt, smoke, and seasoning flavors, and by diminishing fat flavor. and mouthfeel.
However, the presence of SAPP resulted in intensified sour flavor and decreased aroma and flavor of pork.
SAPP did not greatly reduce residual nitrite levels or increase the development of meat color.
SAPP effectively lowered viscosity of the emulsion and held emulsion temperature down during emulsification.
Unlike alkaline phosphates, SAPP did not improve moisture retention or cook yields; Sodium Acid Pyrophosphate had no effect on proximate analysis.
SAPP did cause an increase in exudate formation in stored vacuum-sealed packages of frankfurters.
Specifically developed for use in doughnut mixes.
Sodium Acid Pyrophosphates rate of reaction is designed to make Sodium Acid Pyrophosphate ideal for use in doughnut mixes.
Is sometimes used where a slightly slower reaction rate is needed.
Used in a variety of mixes for institutional, bakery and retail applications and baking powders.
Description SAPP (Sodium Acid Pyrophosphate) inorganic thinner, is a commercial chemical used as a thinner and dispersant in freshwater drilling fluids and as an aid in water well development.
What is disodium dihydrogen pyrophosphate?
One of dozens of varieties of phosphates used as food additives.
Sodium Acid Pyrophosphate’s derived from mined phosphate rock which is purified to isolate the phosphorous and further processed to add sodium or other desired molecules.
“Sodium Acid Pyrophosphate is basically a mineral that comes out of the ground and is then processed into a synthetic chemical,” says food scientist Mary Mulry, PhD, founder of consulting firm FoodWise.
What’s disodium dihydrogen pyrophosphate used for?
According to the International Food Additives Council, phosphates are used for an array of reasons, serving as leavening agents to fluff up foods, in nondairy creamers to reduce acidity, in lunchmeat to keep it moist, in bread to keep it from molding, and in cheese to help it keep its shape.
Sodium Acid Pyrophosphate’s also used to prevent potato products from blackening and to keep tuna from discoloring or drying out.
“Cheap seafood is often soaked in sodium phosphate,” says Mulry.
“Sodium Acid Pyrophosphate’s a way to sell more water than seafood.”
Disodium dihydrogen pyrophosphate concerns
In 2011, the Food and Drug Administration sent a warning to Alexia Foods accusing Sodium Acid Pyrophosphate of misbranding its potato products by using the phrase all natural despite the fact that it contains disodium dihydrogen pyrophosphate “which is a synthetic chemical preservative.”
The additive was used to retain color in its potato products.
Initially, when moisture is added to form a dough, SAPP reacts with baking soda (sodium bicarbonate) to produce carbon dioxide gas.
In fact, 22-40% of gas is released during this initial two minute mix.
The remaining gas, over 50%, is released when heat is applied during the baking process.
Sodium Acid Pyrophosphate is one of the two acid components used in commercial baking powders.
SAPP is reactive not only with sodium bicarbonate, but also with calcium salts, proteins and heat.
SAPP gives baking powder the time and temperature element contributing to the “Double Acting” power.
Regular SAPP is used in cakes, sponges and refrigerated dough where a slower reactivity is desired.
Usage 1g of sodium bicarbonate to 1.38g SAPP or as recipe indicates
Origin
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.
SAPP is a preferred leavening acid because Sodium Acid Pyrophosphate is less expensive and stronger than other leavening acids introduced previously.
What science says about disodium dihyrodgen pyrophosphate
In 2012, German researchers published a report warning that phosphates in general can be hazardous to health when consumed in excess, contributing to renal failure and cardiovascular disease.
Sodium Acid Pyrophosphate added that intakes were rapidly going up because of their presence as food additives and called for clearer labeling of phosphates.
“Phosphate additives in food are a matter of concern, and their potential impact on health may well have been underappreciated,” the researchers said.
Properties
White powder or granular;Relative density 1.86g/cm3
Soluble in water and insoluble in ethanol
If Sodium Acid Pyrophosphates aqueous solution is heated together with diluted inorganic acid
Sodium Acid Pyrophosphate will be hydrolyzed into phosphoric acid
Sodium Acid Pyrophosphate is hydroscopic, and when absorbing humidity it will become into a product with hexa-hydrates
If Sodium Acid Pyrophosphate is heated at a temperature above 220℃, Sodium Acid Pyrophosphate will be decomposed into sodium meta phosphate.
Sodium Acid Pyrophosphate Applications
Buffer; emulsifier; leavening agent; sequestrant.
As a leavening agent Sodium Acid Pyrophosphate is applied to roast foodstuffs to control the fermentation speed
When applied to instant noodles, Sodium Acid Pyrophosphate can shorten water resetting time and avoid stickiness and mushiness of the noodles
When applied to crackers or cakes, Sodium Acid Pyrophosphate may shorten fermentation time, lower the breakage, make the porous space in good order and therefore lengthen the shelf life.
In January 2014, the FDA issued a warning that over-the-counter sodium phosphate medications used to treat constipation should be limited to one dose in 24 hours, or can cause severe dehydration and lead to electrolyte imbalances and organ damage.
On its website, the International Food Additives Council says “long-term ingestion of extremely high levels” can lead to bone and tooth decay.
“However, this concern would not be expected to occur in normal food consumption patterns.”
Most agree that the amounts contained in individual food products are small enough to be benign.
How industry is responding
Sodium phosphates are not allowed in organic products, except in certain dairy applications where no substitute can be found.
In the absence of a natural standard, their use is a matter of company discretion, said Mulry, and in most cases she would advise companies not to use them.
“Companies need to be asking themselves: What are you using Sodium Acid Pyrophosphate for, and is Sodium Acid Pyrophosphate an appropriate use that is not misleading the consumer?
Water retention in seafood is misleading.
If you are trying to preserve the color with an artificial preservative that is misleading.
Unless Sodium Acid Pyrophosphate is absolutely necessary, and there is no substitute for Sodium Acid Pyrophosphates use, I wouldn’t allow Sodium Acid Pyrophosphate in a natural product.”
Sodium Acid Pyrophosphate Functions
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.
SAPP 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.
Nutrition
21 grams of sodium and 28 grams of phosphorus are present in 100 grams of SAPP.
Sodium acid pyrophosphate (SAPP), or disodium dihydrogen pyrophosphate, Sodium Acid Pyrophosphates food grade is commonly used with sodium bicarbonate as a leavening agent in bakery products; also, it 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.
What is Sodium Acid Pyrophosphate?
SAPP is an inorganic compound consisting of sodium cations and pyrophosphate anion.
Sodium Acid Pyrophosphate is used in food mainly for Sodium Acid Pyrophosphates two properties:
Disodium pyrophosphate or sodium acid pyrophosphate (SAPP) 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.
Pyrophosphate is a polyvalent anion with a high affinity for polyvalent cations, e.g. Ca2+.
Disodium pyrophosphate is produced by heating sodium dihydrogen phosphate:
2 NaH2PO4 → Na2H2P2O7 + H2O
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.
CAS Number: 7758-16-9
ChemSpider: 22859
ECHA InfoCard: 100.028.941
EC Number: 231-835-0
E number: E450(i) (thickeners, …)
PubChem CID: 24451
UNII: H5WVD9LZUD
CompTox Dashboard (EPA): DTXSID7044261
Sodium Acid Pyrophosphate Food uses
Disodium 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, SAPP is usually used in very sweet cakes which mask the off-taste.
Disodium 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 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, and can improve water-holding capacity.
Disodium 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.
Disodium 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.”
Other uses of Sodium Acid Pyrophosphate
In leather treatment, 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.
Disodium pyrophosphate is used as a tartar control agent in toothpastes.
How is Sodium Acid Pyrophosphate Made?
SAPP 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
Sodium acid pyrophosphate is an inorganic salt.
Sodium Acid Pyrophosphate is widely used in food processing and in the United States, Sodium Acid Pyrophosphate is classified as generally recognized as safe (GRAS) for food use.
In petroleum production, Sodium Acid Pyrophosphate can be used as a dispersant in oil well drilling muds.
Sodium acid pyrophosphate dissociates completely in aqueous media to sodium ions (Na+) and pyrophosphate ions (P2O7 4-).
The pyrophosphate anion is unstable in aqueous solution and hydrolyses into inorganic phosphate.
Both sodium ions (Na+ ) and phosphate ions (HPO4 2-) are ubiquitous in the environment.
Both ions are essential to all living organisms and their intracellular and extracellular concentrations are actively regulated.
Neither sodium acid pyrophosphate nor Sodium Acid Pyrophosphates dissociated ions are expected to bioaccumulate.
Sodium acid pyrophosphate is expected to be of low toxicity concern to aquatic organisms based on a similar compound.
-Common name:
calcium acid dihydrogendiphosphate
-Trade names:
calcium acid diphosphate; calcium acid pyrophosphate diphosphoric acid, calcium salt (1:1);
calcium dihydrogenpyrophosphate; INS 450(vii); E450(vii)
-Chemical name:
calcium dihydrogen diphosphate
-CAS Registry#:
14866-19-4 (anhydrous form)
-Empirical formula:
CaH2P2O7
Inorganic compound consisting of sodium cations and pyrophosphate anion.
Sodium Acid Pyrophosphate is a white, water-soluble solid.
Used as a buffering and chelating agent, with many applications in the food industry.
Properties
Appearance
White free-flowing crystalline powder or granular.
SAPP would hydrolyze to sodium orthophosphate if exposed to the environment.
Sodium Acid Pyrophosphate APPEARANCE
White powder
Sodium Acid Pyrophosphate DESCRIPTION
Disodium 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 affect the speed of its action.
FUNCTION
Sodium Acid Pyrophosphate is used in canned seafood to maintain color and reduce purge during retorting.
Retorting achieves microbial stability with heat.
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.
Disodium 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.
SYNONYMS
SAPP Powder FCC PODR K SAPP-28; Sodium Acid Pyrophosphate FCC Powder Kosher [SAPP 28]; SAPP; Hi-B283
STORAGE
Container must be sealed tightly and kept in a dry, well-ventilated area.
Solubility
10g/100ml, 20°C in water.
The PH value of 1% solution 4-4.5. Insoluble in ethanol.
Other Names
Disodium Pyrophosphate
Disodium Diphosphate
Disodium Dihydrogen Diphosphate
Disodium Dihydrogen Pyrophosphate
Diphosphoric Acid, Disodium Salt
Pyrophosphoric Acid, Disodium Salt
CAS Number
7758-16-9
Chemical formula
Na2H2P2O7
Molecular Weight
221.94
About Sodium acid pyrophosphate
Sodium acid pyrophosphate white powder, relative density 1.86, insoluble in water, insoluble in ethanol, aqueous solution is heated with dilute acid hydrolysis of phosphoric acid, Sodium acid pyrophosphate hygroscopic, absorbing water to form six crystalline hydrate, Sodium acid pyrophosphate heated to above 220 ℃ partial decomposition of sodium.
Sodium acid pyrophosphate as fermentation agent, buffer, improvers, emulsifiers, nutrients, canned food preservatives, for baking food, Sodium acid pyrophosphate as a leavening agent in baked foods sodium sodium to control the fermentation speed, for instant noodles, reduce product time and avoid complex viscosity of water.
Sodium acid pyrophosphate pastry for biscuits, shorten the fermentation time, reduce product breakage, loose gap neatly, Sodium acid pyrophosphate extended storage period.
Sodium acid pyrophosphate packaging: 25 kg net paper bags or paper-plastic bags.
Sodium acid pyrophosphate storage and transportation: Stored in dry, ventilated; Sodium acid pyrophosphate to prevent rain and moisture during transportation, loading and unloading should be with care, to prevent the packaging is damaged; stored separately from poisonous substances when.
What are the Uses of Sodium Acid Pyrophosphate?
Generally, SAPP 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.
In the bakery, 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.
Bakery
Canned SeaFood
Potato Products
SAPP 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.
Both SAPP and GDL have a slightly bitter aftertaste.
Advantages :
Sodium Acid Pyrophosphate acts as a general buffer and acidifying agent in cleaning formulations.
Sodium Acid Pyrophosphate is used for stabilization of Hydrogen peroxide solution.
Sodium Acid Pyrophosphate is used to remove iron stains during leather tanning.
Sodium Acid Pyrophosphate can be used to furnish acidity to product reactions and Sodium Acid Pyrophosphates specific slow acting properties are extremely valuable in commercial baking powder.
Sodium Acid Pyrophosphate is also used in electroplating and slurry thinning
Canned seafood
Struvite crystal is occasionally found in canned seafood, and SAPP is used to inhibit its formation, such as in canned tuna.
Potato products
SAPP can be used to replace sulfur dioxide, sulfites and bisulfites to maintain the appearance and texture of cooked potato products.
The application of SAPP reduces the dark color from after-cooking darkening in cooked and processed potato products, such as in oil-blanched french fries and potato salad.
E No:E450CAS No:7758-16-9
Einecs No:231-835-0
HS Code:28353990
Specification:95.0%
Routine Packing:25kg,50kg,1000kg
Place of origin:ChinaQC:Haccp, Kosher, Hala,IsoPayment terms:T/T or L/CPort of dispapch:Shanghai,Tianjin,Qingdao
Applications:1.sodium acid pyrophosphate is a popular leavening agent found in baking powders.
Sodium Acid Pyrophosphate is available in a variety of grades that affect the speed of its action.
Sodium Acid Pyrophosphate is designated in the United States as generally recognized as safe(GRAS) for food use.
Sodium Acid Pyrophosphate is used in canned seafood to maintain color and reduce purge[clarification needed] during retorting.
Sodium Acid Pyrophosphate is an acid source for reaction with baking soda to leaven baked goods.
Appearance: White Powder
PH: 4 To 4.5 %
Loss On drying: <2%
Matter Insoluble In water: <0.5%
P2O5: Min 62%
Heavy metals As Pb: <0.01 %
Assay: >90%
Sodium Acid Pyrophosphate (SAPP-28) 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. SAPP-28 is an all-purpose phosphate commonly used in prepared mixes, commercial baking powders, and cake doughnut mixes.
Sodium Acid Pyrophosphate is the naturally present or equipment iron that generates “after cooking darkening” in potatoes.
SAPP stabilizes the color of potatoes and prevents the iron complex from forming a dark pigment due to its strong sequestering properties.
Is Sodium acid pyrophosphate Safe?
Yes, Sodium Acid Pyrophosphates safety when used as a food additive has been approved by the U.S. Food and Drug Administration (FDA), European Food Safety Authority (EFSA), Joint FAO/WHO Expert Committee on Food Additives (JECFA), as well as other authorities.
Commercial Production
SAPP 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 SAPP.
Application
Because SAPP 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 its neutralizing value (NV) which is defined as the quantity of baking soda needed to neutralize 100 parts of leavening acid.
For SAPP, NV is 70.
Because SAPP 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.
Cake doughnuts are an important application for SAPP, where initial gas production is necessary for buoyancy in a fryer system.
Also, SAPP is useful for cakes, where initial gas production is necessary for consistency of pan fill.
Other non-bakery food applications of SAPP include use as a chelating agent for processed potatoes, an emulsifying agent in cheeses and a curing accelerator in processed meats.
Title: 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.
Sodium acid pyrophosphate (SAPP) 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 Sodium Acid Pyrophosphates effects on the texture of frankfurters.
The effects of SAPP on other sensory properties and on chemical and physical characteristics were also examined.
SAPP was found to slightly improve texture by increasing springiness, hardness, and awareness of skin, and by reducing oiliness.
SAPP had no detrimental effects on texture.
SAPP caused a slight improvement in flavor by enhancing beef, salt, smoke, and seasoning flavors, and by diminishing fat flavor and mouthfeel.
However, the presence of SAPP resulted in intensified sour flavor and decreased aroma and flavor of pork.
SAPP did not greatly reduce residual nitrite levels or increase the development of meat color.
SAPP effectively lowered viscosity of the emulsion and held emulsion temperature down during emulsification.
Unlike alkaline phosphates, SAPP did not improve moisture retention or cook yields; it had no effect on proximate analysis.
SAPP did cause an increase in exudate formation in stored vacuum-sealed packages of frankfurters.
Specification
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
Sodium Acid Pyrophosphate
There’s an entire category of preservatives called phosphates, which contain some derivative of the mineral phosphorus.
Sodium acid pyrophosphate is part of that category.
Not all phosphates do the same thing, though.
How Sodium Acid Pyrophosphate’s Used
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.
Synonyms
Sodium acid pyrophosphate; SAPP; Dinatriumpyrophosphat [German]; Diphosphoric acid, disodium salt; Disodium acid pyrophosphate; Disodium dihydrogen diphosphate; Disodium dihydrogen pyrophosphate; Disodium diphosphate; Pyrophosphoric acid, disodium salt; [ChemIDplus] Sodium pyrophosphate dibasic;
SODIUM ACID PYROPHOSPHATE
Sodium Acid Pyrophosphate Application areas;
-Baking powders
-Meat and cheese processing
-Food products as a buffer and acidity raising agent
-Leather industry to remove iron stains
-Hydrogen peroxide as a stabilizer
-Sea foods and other food products as a preservative to extend shelf life
Synonyms:
ACID SODIUM PYROPHOSPHATE, DISODIUM DIHYDROGEN DIPHOSPHATE, DISODIUM DIHYDROGEN PYROPHOSPHATE
Chemical Names: DISODIUM DIHYDROGEN DIPHOSPHATE; DISODIUM DIHYDROGEN PYROPHOSPHATE
CAS number:
7758-16-9
INS:
450i
Functional Class:
Food Additives
ACIDITY_REGULATOR
RAISING_AGENT
SEQUESTRANT