Food Additive E450I Sodium Pyrophosphate SAPP Powder

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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

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.