Sodium Acid Pyrophosphate (SAPP) CAS No.7758-16-9

Sodium Acid Pyrophosphate (SAPP) CAS No. 7758-16-9, is a white, water-soluble powder widely used as a leavening agent, buffering agent, and stabilizer in food and industrial applications. Known for its versatility, SAPP is a key ingredient in baking, processed foods, and technical formulations, meeting strict safety and quality standards globally.

Chemical formula: Na2H2P2O7
Molecular weight: 221.94
Standard executed: GB25567-2010/FCC
Properties: White powder or granular in appearance. Soluble in water.
CAS No. 7758-16-9
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.

Applications

Food and Beverage Industry

  • Baking and Confectionery: Primary leavening agent in self-rising flours, cakes, and pancakes, where it reacts with sodium bicarbonate for controlled expansion and tender crumb.
  • Meat and Dairy Processing: Sequestrant in cured meats and cheeses to retain moisture, reduce purge, and maintain color integrity.
  • Beverages and Preserves: pH adjuster in canned fruits and sodas, preventing enzymatic browning and microbial growth.

Industrial Uses

  • Water Treatment: Inhibits scale formation in boilers and cooling towers by chelating hardness ions.
  • Detergents and Cleaners: Enhances soil suspension and corrosion prevention in formulations.
  • Oil and Gas: Acts as a drilling fluid thinner to improve rheology and reduce viscosity.

Why Choose Our SAPP?

Our Sodium Acid Pyrophosphate is derived from pharmaceutical-grade phosphates, rigorously tested for heavy metals (<10 ppm) and fluoride (<50 ppm), delivering unmatched purity and reactivity. Bakers and processors achieve up to 15% better rise and texture consistency. Available in 25kg bags, 50kg drums, or 1000kg totes, with food-grade certifications to streamline compliance.

Frequently Asked Questions (FAQs)

What is Sodium Acid Pyrophosphate (SAPP)?

Sodium Acid Pyrophosphate (SAPP) is a disodium salt of pyrophosphoric acid with the formula Na₂H₂P₂O₇ and CAS 7758-16-9, functioning as a leavening, buffering, and chelating agent. It’s a fine white powder ideal for food acidification and stabilization.

How is SAPP applied in baking?

Incorporate 0.5-2% SAPP into dry mixes with baking soda; it reacts upon hydration to release CO₂. For optimal results, use in ratios of 1:2 with sodium bicarbonate, and test for desired expansion in pilot batches.

Is SAPP safe for food use?

Yes, SAPP holds GRAS status from the FDA and is approved by JECFA with no specified ADI, permitting use up to 3 g/kg in foods due to its established safety profile and rapid metabolism.

What is the shelf life of SAPP?

Under sealed, dry storage conditions away from moisture, SAPP retains full potency for 2-3 years, with no significant decomposition at ambient temperatures.

Can SAPP be mixed with other leavening agents?

SAPP complements sodium bicarbonate effectively but may react prematurely with strong bases; it’s stable in blends with other acid phosphates. Conduct compatibility tests for multi-component systems.

Does SAPP significantly alter product pH?

SAPP’s 4.0-4.5 pH in dilute solutions provides mild acidification, suitable for neutral to slightly acidic recipes without overpowering flavors or requiring neutralization.

What are the available packaging sizes for SAPP?

Options include 25kg polyethylene-lined paper bags, 50kg plastic drums, and 1000kg bulk supersacks, all designed for tamper-evident, moisture-resistant transport.

For formulation tips, regulatory guidance, or volume pricing, our team is here to assist.

Contact Us

Transform your recipes and processes with premium SAPP—Contact Us for inquiries, samples, or support. Expect a response within 24 hours.