Sodium Acid Pyrophosphate (SAPP) CAS No.7758-16-9

Key Specifications and Properties

• Molecular Formula: Na₂H₂P₂O₇

• Molecular Weight: 221.94 g/mol

• Appearance: White crystalline powder

• Purity: ≥93.0% (food grade); ≥99.0% (technical grade)

• Solubility: Soluble in water (11.9 g/100 mL at 20°C); insoluble in ethanol

• Density: 1.86 g/cm³

• pH (1% aqueous solution): 3.5–4.5

• Loss on Drying: ≤2.0% (at 105°C)

• Heavy Metals: ≤10 ppm (as Pb)

• Storage: Cool, dry, well-ventilated area; protect from moisture to avoid hydrolysis

  
  

These attributes position sodium acid pyrophosphate CAS No. 7758-16-9 as a stable, efficient ingredient that ensures consistent results in heat-sensitive processes.

Applications Across Industries

Sodium acid pyrophosphate CAS No. 7758-16-9 offers precise control in reactions, enhancing quality across sectors:

• Food and Baking: Primary leavening acid in double-acting baking powders for cakes, muffins, and pancakes; sequesters metals in canned tuna, meats, and seafood to prevent discoloration and maintain texture, approved as GRAS (E450(i)).

  
  

• Beverages and Dairy: Functions as a pH adjuster and stabilizer in soft drinks, cheeses, and evaporated milk, improving clarity and preventing precipitation.

  
  

• Pharmaceuticals: Used as a buffering agent in effervescent tablets and oral suspensions; aids in controlled release of active ingredients.

  
  

• Water Treatment: Acts as a corrosion inhibitor and scale dispersant in boilers and cooling systems by chelating calcium and iron ions.

  
  

• Industrial and Cleaning: Incorporated into detergents as a builder for enhanced soil removal; applied in metal polishing and electroplating baths.

  
  

Integrating SAPP promotes efficient production by minimizing waste and optimizing reaction timing.

Benefits of Choosing Sodium Acid Pyrophosphate CAS No. 7758-16-9

• Controlled Leavening: Provides slow initial CO₂ release at room temperature and rapid gas evolution upon heating, yielding uniform rise and tender crumb in baked products.

  
  

• Sequestration Efficiency: Binds trace metals effectively, extending shelf life and preserving color in processed foods without altering flavor.

  
  

• Safety and Versatility: Low toxicity (LD50 >2,000 mg/kg oral in rats); gluten-free and suitable for vegan formulations, with broad pH compatibility.

  
  

• Cost Savings: High purity reduces usage levels (0.5–2.0% in baking powders), streamlining formulations and lowering overall additive costs.

  
  

Sodium acid pyrophosphate CAS No. 7758-16-9 supports innovative, high-performance recipes that meet consumer preferences for clean, stable foods.

Frequently Asked Questions (FAQs)

What is sodium acid pyrophosphate CAS No. 7758-16-9 used for in baking?

Sodium acid pyrophosphate CAS No. 7758-16-9 serves as the acid component in double-acting baking powders, reacting with baking soda to produce CO₂ gas for leavening; it ensures a slow release initially and faster upon heating for optimal volume and texture in quick breads.

Is sodium acid pyrophosphate CAS No. 7758-16-9 water-soluble and suitable for canned goods?

Yes, its good water solubility allows even distribution in brines and sauces; it acts as a sequestrant to inhibit discoloration and softening in canned seafood and vegetables by chelating metal ions.

What pH does sodium acid pyrophosphate CAS No. 7758-16-9 impart in solutions?

A 1% aqueous solution has a pH of 3.5–4.5, providing mild acidity ideal for buffering acidic foods like jams and jellies without excessive tartness.

Does sodium acid pyrophosphate CAS No. 7758-16-9 comply with food safety regulations?

Yes, food-grade variants meet FCC, USP/NF, and EU E450(i) criteria, permitting use up to 3.0% in baking powders and as a multi-purpose additive in processed foods.

How does sodium acid pyrophosphate CAS No. 7758-16-9 differ from sodium tripolyphosphate?

Sodium acid pyrophosphate (Na₂H₂P₂O₇) is a shorter-chain pyrophosphate for leavening and mild chelation, while sodium tripolyphosphate (Na₅P₃O₁₀) offers stronger sequestration for meat tenderizing; SAPP is preferred for baking due to its gas-producing reaction.

Can sodium acid pyrophosphate CAS No. 7758-16-9 be used in dairy products?

Absolutely; it stabilizes proteins in processed cheese and milk powders, preventing separation and improving meltability during heating.

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