Sodium Acid Pyrophosphate
It has chelating, binding, and swelling properties, as well as buffering effects.
Sodium dihydrogen pyrophosphate, due to its acidity, can be used in combination
with other phosphates and is a good water retaining agent for meat. Used as a leavening agent
for preparing bread and pastries, it can produce carbon dioxide for a long time and is suitable for baked goods with low moisture content
|
ITEM |
STANDARD |
RESULT |
|
Content |
95% Min |
96.6% |
|
P2O5 |
63%-64.5% |
63.5% |
|
Water insoluble |
0.5%Max |
0.03% |
|
PH |
4-4.6 |
4.23 |
|
Bulk density （g/cm3） |
0.7 Min |
0.98% |
|
F (mg/kg) |
20 |
7 |
|
As (mg/kg) |
3 |
1 |
|
Pb (mg/kg) |
2 |
1 |
|
ROR,V |
26.0-30.0% |
27.98% |
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cas no 7758-16-9
disodium 5 ribonucleotides safe
disodium pyrophosphate
disodium ribonucleotide
imp and gmp
na2h2p2o7
nucleotide disodium
sapp
sapp food additive
sapp food grade
sodium 5 ribonucleotide
sodium acid pyrophosphate
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