Product introduction：

The appearance of Sodium Acid Pyrophosphate is white monoclinic crystalline powder or molten solid. The relative density is 1.86. Soluble in water, insoluble in ethanol. When the aqueous solution is heated with dilute inorganic acid, it will be hydrolyzed into phosphoric acid. Sodium Acid Pyrophosphate is slightly hygroscopic and forms six crystalline hydrates after absorbing water. When heated above 220°C, it decomposes to form sodium metaphosphate. When used as a leavening agent, it may contain an appropriate amount of aluminum salt and/or calcium salt to control the reaction rate.

What is application of Sodium Acid Pyrophosphate?

Used as a rapid fermentation additives, fast starter,moisture retaining agent, quality improver, used in baked foods such as bread, biscuits, meat, aquatic products, etc.

How is Sodium Acid Pyrophosphate used food industry?

Sodium Acid Pyrophosphate can be used as fermentation powder for baked food to control the fermentation speed and increase production intensity; it can be used for instant noodles to shorten the rehydration time of the finished product, and it is not sticky or rotten. It is used for biscuits and cakes to shorten the fermentation time, reduce the product breakage rate, make the loose spaces neat, and prolong the storage period.

How is Sodium Acid Pyrophosphate used as quality improver?

As a quality improver, it can improve the complexed metal ions, pH value, and ionic strength of food, thereby improving the binding force and water holding capacity of food.Generally the dosage of soda biscuits is 3.0g/kg; the dosage of bread is 1.0-3.0g/kg.

What is the benefits of Sodium Acid Pyrophosphate?

There are many reasons to add Sodium Acid Pyrophosphate to food. It can:

Increase fermentation speed. Sodium Acid Pyrophosphate can be used as baking powder, used in baked food, control fermentation speed, increase production intensity.It is used for biscuits and cakes to shorten the fermentation time, reduce the product breakage rate, make the loose spaces neat, and prolong the storage period.This product reacts with sodium bicarbonate to generate carbon dioxide, which can be used as a raw material for instant fermentation powder.

Quality improver. As a quality improver, it can improve the complexed metal ions, pH value, and ionic strength of food, thereby improving the binding force and water holding capacity of food.

Moisture retaining agent. It can be used for instant noodles and other foods to shorten the rehydration time of the finished product, and it is not sticky or rotten.This product is an acid salt, generally not used alone. It is often used in combination with sodium pyrolate (alkaline salt, which has a specific effect on protein in meat and can significantly enhance the water holding capacity of meat).

Paste.Batter, breading, frying powder for fish and poultry