Sodium Acid Pyrophosphate SAPP-28
Sodium Acid Pyrophosphate (SAPP-28) is a food-grade, white, crystalline powder used as a leavening, buffering, and chelating agent in baked goods, processed foods, and various industrial applications. The “28” in SAPP-28 refers to its relatively fast dough reaction rate (24-28), indicating how quickly it reacts with sodium bicarbonate to produce carbon dioxide gas, which makes baked goods rise. It is used to maintain color in processed potatoes and canned seafood, prevent spoilage, and is often found in baking powders.
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Leavening Agent:
In baking, SAPP-28 reacts with sodium bicarbonate to produce carbon dioxide, causing dough to rise and producing a light, airy texture in cakes, doughnuts, and other baked goods.
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Color Retention:
It prevents the discoloration of processed potatoes and maintains the color of canned seafood.
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It can bind to and inactivate metal ions, such as iron, which prevents dark discoloration in processed potatoes and helps prevent struvite crystals from forming in canned tuna.
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Buffering Agent:
It acts as a buffering agent in various food systems.
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Other Applications:
SAPP-28 is also used in animal feed, toothpaste (as a tartar control agent), and in some meat processing applications to improve flavor and color.
Sodium Acid Pyrophosphate SAPP-28
- The numerical designation (e.g., 28) indicates the speed at which the pyrophosphate reacts with sodium bicarbonate to create carbon dioxide.
- A lower number indicates a faster reaction rate, while a higher number indicates a slower reaction.
- SAPP-28, with its dough reaction rate of 24-28, is considered a fast-acting leavening agent, ideal for commercial baking powders and quick-mixes.
- SAPP-28 is generally recognized as safe (GRAS) for food use
- It is a source of phosphorus, so excessive intake can be a concern for individuals with certain health conditions, like kidney problems.
- It can be an irritant to skin, eyes, and mucous membranes, so appropriate handling with personal protective equipment is recommende
Sodium Acid Pyrophosphate (SAPP-28), or disodium dihydrogen pyrophosphate.
- its food grade is commonly used with sodium bicarbonate as a leavening agent in bakery products;
- also, it maintains the color in processed potatoes and also prevents struvite crystal in canned seafood.
Specification
Sodium Acid Pyrophosphate SAPP-28
| Test Item | Specification |
| Content (Na2H2P2O7) % | ≥95.0 |
| Phosphorus pentoxide(P2O5) | 63.0-64.0 |
| PH value | 3.7-4.5 |
| Water-insoluble % | ≤1.0 |
| Fluoride (F) % | ≤10ppm |
| Heavy metal (Pb) % | ≤10ppm |
| Arsenic (As) % | ≤1ppm |
| Pb | ≤1ppm |
| Hg | ≤1ppm |
| Cd | ≤1ppm |
| Loss on burning(105ºC)% ≤ | ≤0.5 |
| ROR | 28 |
Sodium Acid Pyrophosphate SAPP-28
