Sodium Acid Pyrophosphate (SAPP)Food Grade

Sodium Acid Pyrophosphate (SAPP)Na2H2P2O7

Standard executed:GB25567-2010/FCC

Properties:White powder or granular in appearance. Soluble in water.

Applications

• Bakery Products
  As an acid component in baking powder, SAPP reacts with alkaline ingredients to release carbon dioxide, providing excellent leavening performance and consistent texture.

• Processed Meat Products
  Helps improve water retention, maintain product texture, and enhance processing stability.

• Seafood Processing
  Used to maintain freshness, improve texture, and reduce quality deterioration.

• Potato Products
  Helps control discoloration and maintain appearance during processing.

• Dairy and Food Processing
  Functions as a stabilizer and pH regulator.

Usage:

1. 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.

2. Strengthen the feed nutrition .

Packaging and storage:

25kg/50lb kraft paper bag, jumbo bag, 1000kg jumbo bag. 

Store in a cool, dry, well-ventilated area away from toxic and hazardous chemicals.