Sodium Acid Pyrophosphate
CAS No.: 7758-16-9
Sodium Acid Pyrophosphate (SAPP) with the chemical formula Na₄P₂O₇·xH₂O, is an inorganic compound commonly used in the food industry.
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Specification Available: Food Grade
Product Introduction of Sodium Acid Pyrophosphate
Sodium Acid Pyrophosphate (SAPP) with the chemical formula Na₄P₂O₇·xH₂O, is an inorganic compound that is widely used in various industrial applications, most notably in the food industry, water treatment, and metal cleaning. It is the sodium salt of pyrophosphoric acid and is often used in its hydrated form.
Basic Properties
Chemical Structure: SAPP consists of two phosphate groups (P₂O₇) linked by an oxygen atom, with sodium (Na) ions balancing the charge. The compound may be anhydrous or exist in hydrated forms (e.g., Na₄P₂O₇·3H₂O).
Appearance: Typically a white, crystalline powder that is hygroscopic (absorbs moisture from the air).
Solubility: It is soluble in water, where it forms an acidic solution.
pH: The solution of SAPP is mildly acidic, making it useful in certain chemical processes that require acidic conditions.
Sodium Acid Pyrophosphate (SAPP) is a versatile and valuable chemical compound with broad applications in industries ranging from food processing to water treatment and metal processing. Its ability to control hardness, improve food texture.
Product Benefits of Sodium Acid Pyrophosphate
Sodium Acid Pyrophosphate (SAPP) is specifically formulated for use in the food industry. It is recognized for its versatility and effectiveness in improving the quality, texture, and stability of various food products. Below are the key benefits of using Food Grade SAPP:
1. Moisture Retention and Texture Improvement
Enhances Water Binding: Sodium Acid Pyrophosphate SAPP helps retain moisture in processed meats, poultry, seafood, and other food products. By enhancing water-binding capacity, it prevents excessive moisture loss during cooking, storage, or freezing, which results in juicier, more tender products.
Improves Texture: In meat products, SAPP contributes to the retention of a firm texture, improving the overall mouthfeel and quality of processed meats like sausages, deli meats, and patties.
2. Discoloration Prevention
Prevents Color Changes in Potato Products: Sodium Acid Pyrophosphate is commonly used in the processing of potato products, such as frozen fries, chips, and snacks, to prevent browning and discoloration. It helps maintain the fresh, appealing appearance of these products throughout storage and frying.
Maintains Fresh Appearance: By stabilizing the color and texture, SAPP ensures that food products look more appealing, enhancing their marketability and consumer acceptance.
3. Leavening Agent in Baked Goods
Aids Dough Leavening: Sodium Acid Pyrophosphate serves as a leavening agent in baking. It reacts with alkaline substances in the dough, helping it to rise and providing a light and airy texture in products like bread, cakes, and cookies.
Improves Dough Consistency: Sodium Acid Pyrophosphate enhances the consistency of dough, allowing for better workability and reducing the likelihood of overmixing, which can lead to poor texture in the final baked product.
4. Chelating and Stabilizing Agent
Chelates Metal Ions: Sodium Acid Pyrophosphate SAPP acts as a chelating agent, binding to metal ions (such as calcium and magnesium) that can affect the quality of food products. This prevents oxidation and other reactions that could lead to undesirable changes in texture, color, and taste.
Stabilizes Food Products: By stabilizing metal ions, SAPP helps to maintain the quality and shelf life of food products, especially in canned or processed foods.
5. Enhanced Shelf Life
Prevents Deterioration: By stabilizing the food matrix and preventing the breakdown of food components, SAPP helps extend the shelf life of various food products, particularly in the meat, potato, and frozen food sectors.
Improves Storage Stability: Sodium Acid Pyrophosphate SAPP reduces the likelihood of spoilage or quality degradation during storage, making it a useful ingredient for products that are stored for long periods, such as frozen potatoes or pre-cooked meats.
6. Non-toxic and Safe for Food Use
Regulatory Approval: Food grade Sodium Acid Pyrophosphate is approved for use by regulatory authorities such as the FDA and EFSA. It is recognized as a safe and effective food additive when used within the recommended limits.
Minimal Impact on Nutritional Value: Sodium Acid Pyrophosphate SAPP has no significant impact on the nutritional value of food products, making it a preferred choice for food manufacturers looking to enhance food quality without compromising nutritional content.
7. Cost-Effective Solution
Affordable Additive: Sodium Acid Pyrophosphate SAPP is a cost-effective solution for food manufacturers, particularly when used in large-scale food production. It provides multiple benefits (moisture retention, texture improvement, color stabilization) at a relatively low cost, enhancing product quality while maintaining profitability.
8. Improves Cooking and Processing Efficiency
Better Cooking Performance: In meat products, SAPP helps to ensure that cooking is more uniform and efficient, reducing the risk of overcooking or drying out the product.
Simplifies Food Processing: Food manufacturers can benefit from the ease of incorporation of SAPP into food formulations, as it mixes well with other ingredients and does not alter the fundamental characteristics of the product.
Product Application of Sodium Acid Pyrophosphate
Sodium Acid Pyrophosphate (SAPP) is a colorless or white crystalline or granular substance widely used in the food industry, primarily as a food additive. It functions mainly as a metal ion chelator, antioxidant, and stabilizer, effectively controlling the texture, color, taste, and appearance of food products.
1. Seafood Processing: As a water retention agent, Sodium Acid Pyrophosphate SAPP enhances the ability of seafood to retain moisture, preventing water loss during freezing, thus preserving its texture and freshness.
2. Meat Processing: Used in meat products, especially in ham and sausages, SAPP improves the texture of the meat and increases its water retention.
3. French Fries and Snack Foods: Sodium Acid Pyrophosphate SAPP helps control the color and appearance of the products, preventing the influence of metal ions on food and maintaining color and texture.
4. Fruit and Vegetable Processing: Used in the processing of vegetables and fruits, SAPP prevents oxidation and browning, extending the shelf life.
5. Other Food Products: Sodium Acid Pyrophosphate SAPP is also used in fried foods, dairy products, etc., to suppress the impact of metal ions, maintaining the texture and freshness of the food.
Sodium Acid Pyrophosphate SAPP has excellent water solubility and strong antioxidant properties, meeting food safety standards. Its use in food ensures product stability and high quality.
Processing Flow of Sodium Acid Pyrophosphate
The processing flow of Food grade sodium acid pyrophosphate (SAPP) involves several key steps:
1. Raw Material Preparation: Phosphoric acid and sodium carbonate (or sodium hydroxide) are the primary raw materials.
2. Neutralization: Phosphoric acid is neutralized with sodium compounds to form sodium phosphate.
3. Condensation: Sodium phosphate undergoes a high-temperature condensation reaction to form sodium acid pyrophosphate (SAPP).
4. Cooling and Solidification: The product is cooled and solidified into crystalline or granular form.
5. Crushing and Grinding: The solidified product is crushed and ground to the desired size.
6. Purification and Filtration: Impurities are removed through washing and filtration.
7. Drying: The product is dried to remove any moisture.
8. Quality Control: The final product is tested for purity, particle size, and other quality parameters.
9. Packaging: The product is packaged for distribution.
10. Storage and Distribution: It is stored in a cool, dry place and shipped to customers.
This flow ensures the production of high-quality, Food grade Sodium Acid Pyrophosphate SAPP suitable for various food industry applications.
Product Parameter of Sodium Acid Pyrophosphate
| Item | Specifications |
|---|---|
| Product Name | Sodium Acid Pyrophosphate SAPP |
| Batch Number | --- |
| Quantity | --- |
| Description | White Powder or Grains |
| Assay (Na₂H₂P₂O₇) | 95.0% min |
| P₂O₅ | 63.0-64.5% |
| Water insoluble | ≤0.5% |
| Arsenic | 1ppm max |
| Fluoride | 10ppm max |
| Heavy Metal as Pb | 10ppm max |
| pH Value (1% solution) | 3.7-5.0 (1% solution) |
| Lead | 1ppm max |
| Cd | 1ppm max |
| Hg | 1ppm max |
| Loss on Desiccation | 0.5% max |
| Passing through 100 mesh | 95% min |
| Passing through 200 mesh | 85% min |
| Bulk Density | 800-1050g/L |
| Ror | 28 |
Precautions for production and use of Sodium Acid Pyrophosphate
Precautions for Production and Use of Sodium Acid Pyrophosphate (SAPP):
1. Handling and Storage
Store in a cool, dry place away from moisture to prevent clumping and degradation.
Keep away from strong acids and bases to avoid reaction.
2. Personal Protection
Wear appropriate protective gear such as gloves, goggles, and a lab coat when handling Sodium Acid Pyrophosphate SAPP.
Ensure proper ventilation when working with Sodium Acid Pyrophosphate in powdered form to avoid inhaling dust.
3. Safety
Avoid direct contact with skin and eyes, as prolonged exposure may cause irritation.
In case of contact, rinse affected area with water immediately.
4. Environmental Precautions
Dispose of waste material in accordance with local environmental regulations to prevent contamination of water sources.
5. Handling Spills
In case of a spill, sweep up the powder carefully and dispose of it properly. Avoid creating airborne dust.
6. Quality Control
Regularly test the product for impurities and ensure it meets food-grade specifications.
By following these precautions, the safe production and use of Sodium Acid Pyrophosphate SAPP can be ensured, maintaining both product quality and worker safety.
Reasons for selecting Chempora Sodium Acid Pyrophosphate
Reasons for selecting Chempora Sodium Acid Pyrophosphate (SAPP):
1. High Quality: Chempora offers food grade Sodium Acid Pyrophosphate SAPP that meets rigorous industry standards, ensuring excellent performance and safety in food applications.
2. Purity: The product has a high assay of ≥95%, ensuring that it delivers reliable results without unwanted impurities.
3. Consistent Supply: Chempora provides a reliable and consistent supply chain, ensuring timely delivery and availability of Sodium Acid Pyrophosphate SAPP for manufacturers.
4. Competitive Pricing: Chempora offers competitive pricing, making it a cost-effective choice without compromising on quality.
5. Strict Quality Control: The product undergoes rigorous testing for purity, heavy metals, and other contaminants to meet food safety standards.
6. Versatile Applications: Ideal for use in a wide range of food products such as seafood, meat, snacks, and more, providing versatility in different formulations.
Choosing Chempora’s Food grade Sodium Acid Pyrophosphate SAPP ensures quality, reliability, and peace of mind in food production.
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