Food Additive E450I Sodium Pyrophosphate SAPP Powder
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PRODUCT CATEGORY

FAQ

  • Quality Assurance

    ISO, FAMIQS, SGS, FDA

  • Package

    Phosphate: 25kg/bag, 50kg/bag, 1100kg/bag, 1200kg/bag, 1250kg/bag or as your request.
    Trace element: 25kg/bag, 50kg/bag, 1200kg/bag, 1350kg/bag or as your request.
    Amino acid:25kg/bag, 600kg/bag or as your request.
    Vitamin:1kg/bag, 25kg/bag, 25kg/drum ect.
    Protein: 25kg/bag, 50kg/bag, 600kg/bag, Unpackaged or as your request.
  • Delivery Time

    About 10-30days.
  • Modes of transport

    By air, by sea or by train.

  • Payment Term

    Pre-T/T OR LC at sight.
  • Packaging and storage

    Most pre-mixed packaging bags use three-in-one paper bags, which have the advantages of waterproof, light-proof, no leakage and not easy to damage. Generally 20-25 kg/bag. Since the premix contains a variety of active micro-components, the chance of their interaction will increase, so care should be taken to prevent moisture during storage.
     
  • Measurement and mixing

    For the measurement of micro-components, electronic scales should be used, accurate to 0.01 grams, and large amounts of raw materials can be used on scales. There are many kinds of mixers. Ordinary vertical mixers are prone to shortcomings such as automatic separation and slow discharge speed due to their slow feeding speed. It is best to use a horizontal double ribbon mixer or a cone mixer.
  • Amino acid addition problem

    Many experiments have confirmed that adding rumen bypass methionine and lysine can increase milk production and economic benefits. This can be added by dairy farms according to specific conditions.
  • Stability of trace components

    Under normal storage and use conditions, the physical and chemical properties of trace elements, vitamins and other components in the premix are stable, but when the moisture content is high, the stability is poor and the loss rate is large. Strictly control the water content of the premix, preferably not more than 5%.
     
  • Production technology

    Prevent and reduce the loss of active ingredients and ensure the stability and effectiveness of the premix. Choose raw materials with good stability. In terms of vitamins, it is better to choose stabilized raw materials; when using sulfate trace elements, the crystal water should be minimized, or oxides should be used instead, organic trace elements can also be selected; control choline chloride The amount of alkali, because of its strong water absorption, has a destructive effect on vitamins; vitamins should be added in excess, especially when the storage time exceeds 3 months; good quality antioxidants, anti-caking agents, and anti-fungal agents should be added.

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Food Additive E450I Sodium Pyrophosphate SAPP Powder

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Overview

Quick Details


CAS No.:7722-88-5Other Names:

Tetrasodium diphosphate

MF:

Na4P2O7

EINECS No.:

231-767-1

Place of Origin:ChinaType:Food Grade
Efficacy:

Moisturizer, Humectant, Moisture retention agent

Brand Name:Polifar
Model Number:

Humectant

Appearance:

White Crystalline Powder

Shelf Life:2 yearsMOQ:1 kg
Sample:Free, ≤100g
Certification: FDA, ISO9001, HALAL


Supply Ability


Supply Ability800,000 kg per month


Packaging & Delivery


Product Packaging: 

Net 25kg/1000kg in Plastic woven bags with PE lining

Product Storage: Stockpiled at the ventilated place, avoiding rain, moisture and insolation. Please handle with care to prevent bag damage, away from toxic substances
Loading:

25MT/20FCL'; 22MT/20FCL' with pallets

Delivery:About 1 - 4 week


Product Properties


Sodium pyrophosphate in food processing as a quality improver, emulsifying and dispersing agent, buffer, chelating agent, etc., has the ability of condensation phosphate, chelating and dispersing effect is obvious, can resist flocculation; Can prevent fat oxidation, casein viscosity and other functions. When pH value is high, it can inhibit food spoilage and fermentation. Mainly used for meat and aquatic products processing, can improve water retention, keep meat fresh and tender, stable natural pigment. It can also be used in starch manufacturing, etc., and other condensed phosphate composite use. Sodium pyrophosphate is generally added 0.5-3‰ in food processing, and the maximum added amount is 3% in aquatic product processing.


Specification


ItemStandard
AppearanceWhite Crystalline Powder
Assay≥ 96.5 %
Water insoluble≤ 0.2 %
PH9.9 - 10.7
Heavy metals(as Pb)≤ 10 mg/kg
Arsenic (as As)≤ 3 mg/kg
Fluoride(as F)≤ 30 mg/kg


FAQ

Q1: What is the purpose of sodium pyrophosphate?

A1: Sodium pyrophosphate, also known as SAPP, serves several purposes in food:

  • Leavening agent: SAPP is used as a leavening agent in baked goods. It reacts with baking soda to produce carbon dioxide gas, which helps dough or batter rise, resulting in light and fluffy baked products.

  • Buffering agent: It helps regulate the pH level of food, preventing changes in acidity that can affect taste, texture, and shelf life.

  • Emulsifier: SAPP helps to stabilize emulsions, preventing separation of oil and water-based ingredients in food products like salad dressings, sauces, and processed meats.

  • Texturizer: It improves the texture and mouthfeel of processed foods, making them smoother and more palatable.

  • Moisture retention: SAPP helps food products retain moisture, preventing them from becoming dry or stale.


Q2: Can sodium pyrophosphate cause chemical reactions in food?

A2: Yes, Sodium Acid Pyrophosphate (SAPP) can cause chemical reactions in food. The main chemical reactions include the following:

  • Reacts with alkaline substances to produce carbon dioxide gas: During the baking process, sodium pyrophosphate reacts with alkaline substances (such as sodium bicarbonate) to produce carbon dioxide gas, which causes the dough to expand, thereby making baked goods such as bread and cakes fluffy.

  • Forming complexes with metal ions: Sodium pyrophosphate can form complexes with metal ions (such as iron ions and calcium ions) in food to prevent the impact of metal ions on food and maintain the color, texture and taste of food.

  • Forming hydrates with water molecules: Sodium pyrophosphate is a hydrophilic compound that can form hydrates with water molecules, absorb water, and maintain the moistness and taste of food.

  • Forming emulsions with fat molecules: Sodium pyrophosphate can form emulsions with fat molecules in food, preventing fat molecules from precipitating in food and maintaining the uniformity and stability of food.


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