Sapp 40 / 28 for Bakery Ingredients Food Additive Sapp Manufacturer Sodium Acid Pyrophosphate

• Certification: CIQ, RoHS, ISO
• Purity: 30%~50%
• Type: Sodium Tripolyphosphate
• Grade Standard: Food Grade
• CAS No.: 7756-15-8
• Formula: Na2h2p2o7
• Model NO.: Sapp 40
• Einecs: 210-805-0
• Specification: as required
• Origin: China
• Production Capacity: 50000mt/Month

Product Description

SAPP 40 / 28 for Bakery ingredients

1. HACCP Kosher Halal ISO9001 GMP 

2. Health certificate 

3. BP USP EP

4. FACTORY/MANUFACTURER

 

PRODUCT NAME:	Sodium Acid Pyrophosphate (SAPP)
SYNONYMS:	SAPP
FORMULA:	Na2H2P2O7
MOLECULAR WEIGHT:	221.95
TAX REFUND RATE:	0%
EINECS NO.:	231-835-0
CAS NO.:	7758-16-9
H.S.CODE:	2835399000
SPECIFICATION:	HG2928-1999
	Components:	Guaranteed Analysis:
	Appearance	Colourless or white or powder
	Na2H2P2O7 Content,≥%	95.0
	Water insoluble,≤%	1.0
	Fluoride,≤%	0.005
	Arseni (as As),≤mg/kg	3
	PH(1%)	4.0±5.0
	Heavy metal(as Pb),≤%	0.0015
PACKING:	In 25kg kraft bag, with PE bag lining.
	Others as per customer's requirement
QUANTITY/CONTAINER:	25MT/1x20FCL without pallets 23MT/1x20FCL with pallets
HANDLIN&STORAGE:	Keep in a cool and ventilated place. Protect from strong light and water, and keep containers closed.
RECOMMENDED USAGE/APPLICATIONS:	Used as starter cultures, used in baking food, fermentation speed control; Used in instant noodles, to reduce the finished products after water time, non-stick is not bad; Used in biscuits cakes, shorten fermentation time, lower breakage, loose gap, can prolong the storage period.

  

 

Functions:

 

1. A leavening agent that releases carbon dioxide slowly upon reaction with sodium bicarbonate.

2. An all-purpose phosphate commonly used in prepared mixes, commercial baking powders and cake doughnut mixes.

3. A fast acting leavening phosphate typically used in bakery applications such as cake doughnut mixes, cake mixes, breadings and batters.

4. Used primarily in refrigerated biscuits, cake mixes and frozen dough and batter.

5. Can be used as a curing accelerator to preserve colour during storage in products such as frankfurters, bologna and similar products.

6. Used as a hog and poultry scald agent.

7. Used in meat and poultry applications to decrease the amount of cooked out juices.