Sodium Acid Pyrophosphate Food Grade SAPP
| HS Code | 393541 |
| Chemical Formula | Na2H2P2O7 |
| Molecular Weight | 221.94 g/mol |
| Appearance | White, free - flowing powder |
| Solubility | Soluble in water |
| Ph Value | Acidic in solution (pH around 4 - 4.5) |
| Density | Approx. 2.2 g/cm³ |
| Melting Point | Around 220 - 245 °C |
| Hygroscopicity | Hygroscopic, absorbs moisture from air |
| Function In Food | Leavening agent, sequestrant, and pH regulator |
| Food Grade Status | Meets food - safety and quality standards |
As an accredited Sodium Acid Pyrophosphate Food Grade SAPP factory, we enforce strict quality protocols—every batch undergoes rigorous testing to ensure consistent efficacy and safety standards.
| Packing | For Sodium Acid Pyrophosphate Food Grade SAPP, it is usually packed in tough paper bags or pottery jars, lined with moisture-proof film, and tied with ropes. Each bag can hold dozens of pounds, so be careful to prevent moisture from entering. |
| Storage | For storing Sodium Acid Pyrophosphate Food Grade SAPP, choose a dry and ventilated place, away from water, fire and acidic substances. Do not stack too high to prevent it from tipping over and getting dirty. |
| Shipping | For transporting Sodium Acid Pyrophosphate Food Grade SAPP, it is necessary to avoid rain and sun on boats and vehicles, load and unload gently, do not let the packaging break or leak, and separate it from other items to avoid mixing. |
Competitive Sodium Acid Pyrophosphate Food Grade SAPP prices that fit your budget—flexible terms and customized quotes for every order.
For samples, pricing, or more information, please call us at +8615380400285 or mail to sales2@liwei-chem.com.
We will respond to you as soon as possible.
Tel: +8615380400285
Email: sales2@liwei-chem.com
Historical Development
The development of Sodium Acid Pyrophosphate Food Grade SAPP began with people's exploration of food additives. In the early days, due to the growing demand for food processing, scientists continued to study, starting from basic chemical experiments, and gradually mastered its preparation process. With the development of science and technology, production technology continues to innovate, product quality and output have been greatly improved, and it occupies an important position in the food industry.
Product Overview
Sodium Acid Pyrophosphate Food Grade SAPP is a white powder with good solubility and chemical stability. It plays a key role in food processing. It can be used as a leavening agent, buffer, water retaining agent, etc., effectively improving food quality and taste.
Physical & Chemical Properties
In terms of physical properties, it is a white crystalline powder, odorless, slightly sour, easily soluble in water, and insoluble in ethanol. In terms of chemical properties, it can react with acids and alkalis under certain conditions, and will decompose when heated. In food processing, it can adjust the pH of the system and affect the food structure.
Technical Specifications & Labeling
Technical Specifications stipulate that the main content of Sodium Acid Pyrophosphate Food Grade SAPP must meet certain standards, the impurity content is strictly limited, and the moisture content also has clear requirements. In terms of labeling, the packaging must indicate the product name, specifications, manufacturer, production date, shelf life, implementation standards and other information to ensure safe and standardized use.
Preparation Method
Sodium Acid Pyrophosphate Food Grade SAPP is often prepared with phosphoric acid and soda ash as raw materials. Phosphoric acid and soda ash are mixed in a certain proportion, neutralized under suitable temperature and reaction conditions, and then concentrated, crystallized, dried and other processes to obtain the finished product. The reaction conditions must be precisely controlled during the reaction to ensure product quality.
Chemical Reactions & Modifications
In the food system, Sodium Acid Pyrophosphate Food Grade SAPP can react chemically with other ingredients. For example, in baked foods, it reacts with water and acidic substances to release carbon dioxide, causing the food to expand; by chemically modifying it, its performance can be optimized and its application range can be expanded.
Synonyms & Product Names
Sodium Acid Pyrophosphate Food Grade SAPP is also known as sodium acid pyrophosphate. It has many nicknames in the industry, but they all refer to this product, which is convenient for communication and use in different scenarios.
Safety & Operational Standards
In terms of safety, Sodium Acid Pyrophosphate Food Grade SAPP must meet strict food safety standards. It has been tested to be non-toxic and has no adverse effects on human health. Operational Standards require that the production, storage, transportation and use processes must follow standardized procedures to ensure product quality and safety.
Application Area
Sodium Acid Pyrophosphate Food Grade SAPP is widely used in the food field. It is used as a leavening agent in baked goods to make bread and cakes soft and delicious; it is used as a water-retaining agent in meat products to improve the freshness and yield of meat; it is used as a buffer in beverages to adjust the taste and stability.
Research & Development
Currently, the research and development of Sodium Acid Pyrophosphate Food Grade SAPP focuses on optimizing the preparation process and reducing production costs; exploring its new application areas and increasing product added value; studying its synergy with other additives to enhance food quality.
Toxicity Research
A large number of Toxicity Research have confirmed that within the prescribed range of use, Sodium Acid Pyrophosphate Food Grade SAPP is non-toxic to the human body and is safe and reliable. Long-term and appropriate intake will not cause harm to human health.
Future Prospects
Looking to the future, Sodium Acid Pyrophosphate Food Grade SAPP is expected to further expand its application in the food industry. As people's requirements for food quality and safety increase, its production process will be more environmentally friendly and efficient, and product performance will continue to be optimized, playing a greater role in the development of new foods.
Where to Buy Sodium Acid Pyrophosphate Food Grade SAPP in China?
As a trusted Sodium Acid Pyrophosphate Food Grade SAPP manufacturer, we deliver:
Factory-Direct Value: Competitive pricing with no middleman markups, tailored for bulk orders and project-scale requirements.
Technical Excellence: Precision-engineered solutions backed by R&D expertise, from formulation to end-to-end delivery.
Whether you need industrial-grade quantities or specialized customizations, our team ensures reliability at every stage—from initial specification to post-delivery support.
As a leading Sodium Acid Pyrophosphate Food Grade SAPP supplier, we deliver high-quality products across diverse grades to meet evolving needs, empowering global customers with safe, efficient, and compliant chemical solutions.
What are the benefits of Sodium Acid Pyrophosphate Food Grade SAPP in food production?
Sodium Acid Pyrophosphate Food Grade SAPP is a versatile expert in food production. When making baked goods, it meets alkaline baking soda, just like the combination of yin and yang, and instantly bursts out carbon dioxide gas, making the dough expand like spring bamboo shoots. After this change, the inside of pastries and bread forms a dense honeycomb, with a soft and layered taste, which is pleasant to eat. In meat processing, it can "join hands" with metal ions in meat to reshape the texture of meat and enhance water retention. In this way, the cooked meat is tender and juicy, and it will not lose its flavor even if it is cooked for a long time. In dairy products, it is like a loyal guard, guarding the protein from gathering and dispersing, maintaining the uniformity and stability of the emulsion, and ensuring that every bite is mellow and delicate. In beverage preparation, it accurately adjusts the pH to ensure the purity of the flavor and prevent spoilage.
How to use Sodium Acid Pyrophosphate Food Grade SAPP appropriately?
The application of Sodium Acid Pyrophosphate Food Grade SAPP requires delicate operation according to the characteristics of the material and the requirements of the method. For baking and leavening, it is appropriate to take 0.5% - 2% of the flour. First, mix it with dry ingredients such as flour and sugar, like tuning a zither, so that the two blend seamlessly, and then add liquid ingredients and stir, so that it can be evenly distributed and give full play to its effect. For meat tenderization, a solution of a specific concentration can be prepared and the meat pieces can be immersed in it. The soaking time depends on the type and thickness of the meat. Poultry meat is tender and only a few hours is needed; livestock meat is tough, or it may take longer. For dairy product stabilization, accurately weigh according to the formula, add it at the key point of production, and stir it quickly to make it evenly dispersed in the emulsion. When adjusting the pH value of beverages, monitor the value in real time and add it as needed. Do not rush to prevent the flavor from being damaged.
What effects does long-term consumption of foods containing Sodium Acid Pyrophosphate Food Grade SAPP have on people?
The reasonable use of Sodium Acid Pyrophosphate Food Grade SAPP in accordance with regulations is usually harmless to human health. This is a legal food additive that has been rigorously verified. Under normal dosage, the human body can metabolize and excrete it by itself and will not remain in the body. However, if foods containing excessive amounts of SAPP are consumed for a long time, hidden dangers will gradually arise. Excessive intake of phosphorus will interfere with the absorption of minerals such as calcium, iron, and zinc, just like the diversion of rivers, disrupting the normal metabolism of the human body. Especially for growing children, it may affect bone development and cause calcium deficiency. For adults, it may also cause problems such as bone fragility. Therefore, food producers should strictly abide by the standards, and consumers should also have a balanced diet and should not be partial to certain types of food to avoid consuming too many additives.
How should Sodium Acid Pyrophosphate Food Grade SAPP be properly stored?
When storing Sodium Acid Pyrophosphate Food Grade SAPP, the choice of environment is crucial. It is advisable to choose a cool, dry and ventilated place, avoid direct sunlight, and prevent moisture intrusion. Because it likes to absorb moisture, if the environment is humid, it is easy to clump into a mass, like damp soil, losing its original performance and affecting the use effect. The storage temperature is preferably room temperature, and overheating or overcooling may damage its stability. At the same time, it needs to be stored separately from toxic and harmful substances and substances with strange odors to prevent mutual contamination and damage its quality. The storage container must be tightly sealed. You can use sealed bags and sealed cans. Seal it immediately after each use to block the intrusion of air and moisture to ensure that SAPP has stable performance during storage and can be used at any time.
What changes will happen when Sodium Acid Pyrophosphate Food Grade SAPP meets other food additives?
When Sodium Acid Pyrophosphate Food Grade SAPP meets some food additives, a wonderful reaction will occur. When it meets alkaline baking soda, it is like dry wood meeting a fierce fire, and acid-base neutralization will occur quickly, releasing a large amount of carbon dioxide, which is the key to baking and swelling. When used together with certain metal ion complexing agents, the two will compete for metal ions, just like two people competing for something, or affect each other's efficacy. For example, when used with citrate to adjust pH, the dosage needs to be adjusted according to the actual situation to achieve the desired effect. In meat processing, if used with water-retaining agents such as carrageenan, although there is no chemical reaction, they can cooperate with each other to improve the water-retaining performance of meat products and make the meat better. Therefore, when using SAPP with other additives in food production, it is important to be familiar with their interactions and reasonably mix them to produce high-quality food.
