Description
Sodium Acid Pyrophosphate (SAPP), E450, is a versatile food-grade ingredient widely used as a leavening agent. It is particularly effective in products that require a controlled and consistent gas release, such as refrigerated canned dough, frozen or refrigerated batters, doughnuts, and biscuits. Its slow reaction rate makes it ideal for use in products that demand a gradual rise during mixing, bench action, and baking processes, ensuring a uniform texture and appearance. SAPP is an essential component in formulations where timing and precision in gas release are crucial for optimal product quality.
CAS Number: 7758-16-9
Molecular Formula: Na2H2P2O7
Molecular Weight: 221.94 g/mol
EINECS Number: 231-835-0
Synonyms:
DiSodium DiHydrogen PyroPhosphate
Disodium pyrophosphate
Sodium pyrophosphate
Sodium Acid Pyrophosphate
Sodium pyrophosphate dibasic
Food Grade Sodium Acid Pyrophosphate
Specification:
Assay (Na2H2P2O7): 95.0% min.
Appearance: White powder
Water Insoluble: 1.0% max.
Loss on Drying: 0.5% max
pH (1% solution): 3.5 - 4.5
Fluoride (F): 10 ppm max
Lead (Pb): 4 ppm max
Arsenic (As): 3 ppm max
Cadmium (Cd): 1 ppm max
Mercury (Hg): 1 ppm max
Key Features:
E450 classification for food-grade use
Provides a controlled gas release rate for consistent leavening
Suitable for use in refrigerated and frozen batters
Enhances the texture and appearance of doughnuts and biscuits
Ideal for slow reaction leavening during bench action and baking
Applications:
Refrigerated canned dough
Frozen or refrigerated batters
Doughnuts and biscuits
Bakery products requiring precise timing in gas release