Trisodium Acid Pyrophosphate (TSAPP) CAS No.14691-80-6

Trisodium Acid Pyrophosphate (TSAPP) CAS No.14691-80-6

Trisodium Acid Pyrophosphate (TSAPP)CAS No. 14691-80-6, is a sodium phosphate compound used primarily in food and industrial applications. This white, crystalline powder is water-soluble and serves as a buffering agent, chelating agent, and stabilizer. TSAPP is valued for its versatility and compliance with global safety standards, making it a reliable choice for various industries.

Applications

Food and Beverage Industry

• Meat and Seafood Processing: Acts as a sequestrant and moisture retainer in sausages, fish fillets, and poultry, improving yield by up to 10% and preventing purge loss.
• Baked Goods and Dairy: Serves as a leavening agent in quick breads and emulsifier in cheeses, enhancing rise and creaminess.
• Beverages and Canned Goods: Stabilizes pH and sequesters metals in soft drinks and vegetables, extending shelf life.

Industrial and Cleaning Uses

• Water Treatment: Chelates calcium and magnesium ions to prevent scaling in boilers and cooling systems.
• Detergents and Cleaners: Boosts cleaning efficiency by softening water and suspending soils.
• Pharmaceuticals: Nutrient source in buffered solutions and excipient for oral preparations.

Why Choose Our TSAPP?

Our Trisodium Acid Pyrophosphate is crafted from high-grade phosphates with advanced purification processes, guaranteeing low impurities like fluoride (<10 mg/kg) and heavy metals. Users in food manufacturing note improved emulsion stability and reduced processing costs. Offered in flexible packaging from 25kg bags to 500kg drums, with options for monohydrate or anhydrous forms to suit specific humidity needs.

Frequently Asked Questions (FAQs)

What is Trisodium Acid Pyrophosphate (TSAPP)?

Trisodium Acid Pyrophosphate (TSAPP) is an inorganic salt with the formula Na₃HP₂O₇ and CAS 14691-80-6, used primarily as a food additive for stabilization and emulsification. It’s a white, water-soluble powder that chelates ions effectively without strong alkalinity.

How is TSAPP used in food processing?

In meats, add 0.2-0.5% by weight during tumbling or injection for moisture retention. For baking, incorporate 0.1-0.3% into dry mixes as a leavening aid. Always verify compatibility through small-scale trials.

Is TSAPP safe for consumption?

Yes, TSAPP is GRAS-listed by the FDA and approved by international bodies like JECFA at levels up to 5 g/kg in foods, with no established ADI due to its safety in typical use amounts.

What is the shelf life of TSAPP?

Stored in airtight containers in a cool, dry environment, TSAPP maintains efficacy for 2-3 years, with minimal hydrolysis under standard conditions.

Can TSAPP be combined with other phosphates?

TSAPP pairs well with sodium tripolyphosphate for synergistic sequestration but should be tested with calcium sources to avoid precipitation. It’s ideal in multi-phosphate blends for optimized performance.

Does TSAPP impact the PH of formulations?

With a near-neutral pH of 6.5-7.5 in solution, TSAPP has a minimal buffering effect, making it suitable for acid-sensitive products like fruit juices or neutral batters.

What packaging options are available for TSAPP?

Standard options include 25kg multi-layer paper bags, 50kg fiber drums, and 1000kg flexible IBCs, all moisture-proof and suitable for global shipping.

For tailored advice, dosage recommendations, or bulk inquiries, connect with our specialists.

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