| Customization: | Available |
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| CAS No.: | 7758-16-9 |
| Formula: | N/a |
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Sodium Acid Pyrophosphate (SAPP), with the CAS number 7758-16-9, is an inorganic compound used as a food additive with the E number E450(i). It is commonly utilized in the food industry for its various functional properties .
SAPP is known for its ability to act as a leavening agent when combined with baking soda, releasing carbon dioxide and thereby improving the texture and volume of baked goods . It also serves as a chelating agent, binding with iron to prevent discoloration in processed potatoes and helping to prevent the formation of struvite crystals in canned seafood .
Chemically, SAPP is a white, free-flowing crystalline powder or granular form with the chemical formula Na2H2P2O7 and a molecular weight of 221.94 . It is highly soluble in water (10g/100ml at 20°C) and has a pH value of 1% solution ranging from 4 to 4.5. However, it is insoluble in ethanol . The compound is stable under normal conditions and does not decompose until it reaches approximately 220°C .
SAPP is manufactured through the neutralization of phosphoric acid with sodium hydroxide or sodium carbonate, followed by heating to remove water and form the pyrophosphate compound . It is used in a variety of food products, including baked goods, processed meats, and seafood, to enhance quality and extend shelf life . In baked goods, it can help control the fermentation rate and improve the leavening process, while in meat products, it acts as a water retention agent and quality improver
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