| CAS No.: | 7558-16-9 |
|---|---|
| Grade Standard: | Food Grade |
| HS: | 2835399000 |
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SAPP
White powder or granular;Relative density 1.86g/cm3;Soluble in water and insoluble in ethanol; If its aqueous solution is heated together with diluted inorganic acid, it will be hydrolyzed into Phosphoric Acid; It is hydroscopic, and when absorbing humidity it will become into a product with hexa-hydrates; If it is heated at a temperature above 220ºC, it will be decomposed into sodium meta phosphate.
As a leavening agent it is applied to roast foodstuffs to control the fermentation speed; When applied to instant noodles, it can shorten water resetting time and avoid stickiness and mushiness of the noodles; When applied to crackers or cakes, it may shorten fermentation time, lower the breakage, make the porous space in good order and therefore lengthen the shelf life.
sapp can be used as a leavening agent in baking, to control fermentation speed and enhance production strength; it is used in instant noodles to reduce the rehydration time of the finished product, preventing stickiness and mushiness. It is also used in biscuits and pastries to shorten fermentation time, reduce product damage rates, ensure uniform voids, and extend shelf life.
| ITEM | STANDARD |
| Na2H2P2O7 | 95.0% MIN |
| APPEARANCE | WHITE POWDER |
| WATER INSOLUBLE | 1.0% MAX |
| ARSENIC( AS) | 3PPM MAX |
| LOSS ON DRYING | 0.5% MAX |
| CADMIUM (PPM) | 1 MAX |
| LEAD (PPM) | 4 MAX |
| MERCURY (PPM) | 1 MAX |
| HEAVY METAL( PB) | 15PPM MAX |
| FLUORID( PPM) | 10 MAX |
| PH VALUE | 3.5-4.5 |
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