SAPP (Sodium Acid Pyrophosphate)
Synonyms: Sodium Acid Pyrophosphate (SAPP) food grade, SODIUM ACID PYROPHOSPHATE, SAPP, E450, Disodium pyrophosphate, Disodium diphosphate
Other Names: SAPP, SODIUM ACID PYROPHOSPHATE, E450, Disodium pyrophosphate, EINECS 231-835-0, Disodium diphosphate, E450, Disodium dihydrogen pyrophosphate, Acid sodium pyrophosphate
CAS Number: 7758-16-9
EC / List no.: 231-835-0
CAS no.: 7758-16-9
SAPP (Sodium acid pyrophosphate) is a condensed phosphate formed when sodium orthophosphate is heated to remove the water.
SAPP (Sodium acid pyrophosphate) is expressed by the formula Na2H2P2O7 and is composed of 20.72% Na, 19 0.91% H, 27.91% P, and 50.46% O.
Fundamental properties of Sodium acid pyrophosphate: leavening acid, sequestrant, dispersant, pH buffer agent
SAPP (Sodium acid pyrophosphate) is a common food additive that serves more than one function.
SAPP (Sodium acid pyrophosphate) is commonly used as:
A chemical leavening agent in baked goods.
A sequestrant/chelating agent in processed potatoes.
An emulsifying agent in cheeses and related products.
An inhibitor agent in canned tuna.
A curing accelerator in processed meat and poultry products.
Moreover, SAPP can be used in potable water treatment, animal feeds, hog carcass scald, and poultry carcass de-feathering agents.
Sodium acid pyrophosphate can be used as a dispersant in oil well-drilling mud in petroleum production.
Sodium acid pyrophosphate (SAPP) is a condensed phosphate.
SAPP, also called Sodium Acid Pyrophosphate, is used as a leavening agent in baking powders, combined with sodium bicarbonate to release carbon dioxide.
The sausage industry also uses SAPP Sodium Acid Pyrophosphate (E450) to accelerate the development of cured meat color.
Sodium acid pyrophosphate (SAPP) speeds the conversion of sodium nitrite to nitrite in cured meats and can improve water-holding capacity.
Sodium acid pyrophosphate (SAPP) is also found in potato products, where it prevents darkening.
Sodium acid pyrophosphate (SAPP) is essential to double-acting baking powder and self-rising flour.
Sodium acid pyrophosphate (SAPP) reacts in stages and is desirable for its slow action in baking applications.
Sodium acid pyrophosphate is used as a leavening agent in refrigerated canned dough, frozen or refrigerated batters, and other products requiring a slow reaction rate.
Sodium Acid Pyrophosphate (SAPP) is used in doughnuts and biscuits for its variable gas release rate during mixing, bench action, and baking.
Sodium Acid Pyrophosphate (SAPP) is used in baking powder as a leavening agent.
Sodium acid pyrophosphate (SAPP) is a time-release leavening acid that reacts over time.
There are several grades of SAPP (SAPP 21, SAPP 26, SAPP 28, SAPP 37, SAPP 40, SAPP 43, and SAPP 45), each with different reaction rates controlled by the manufacturing process.
The higher the number, the faster the reaction rate.
Typically, the fastest SAPP that the product can tolerate is used to ensure a complete reaction.
SAPP 21 and SAPP 26 have the slowest rate among the SAPP products and are commonly used in refrigerated canned biscuits and cake mixes and for products made using long production cycles.
SAPP 28 is commonly used in commercial baking powder for all-purpose and institutional baking in large batches with long holding or bench times.
SAPP 37, SAPP 40, SAPP 43, and SAPP 45 have the fastest reaction rates among SAPP products and are commonly used in cake and cake doughnut production.
SAPP imparts a characteristic off-flavor termed ‘pyro’ to the final product.
This flavor can be masked with sugar, calcium, and flavoring agents.
Sodium Acid Pyrophosphate (SAPP-26) Powder is an anhydrous white powder material that complies with the current Food Chemicals Codex specifications for Sodium Acid Pyrophosphate.
Sodium Acid Pyrophosphate is an acidulant, buffering agent, and leavening agent.
SAPP-26 has a dough reaction rate of 22 - 26.
SAPP-26, a leavening agent, releases carbon dioxide slowly upon reaction with sodium bicarbonate.
SAPP is primarily used in refrigerated biscuits, cake mixes, frozen dough, and batter.
Sodium Acid Pyrophosphate (SAPP-28) is an anhydrous white powder that complies with the current Food Chemicals Codex specifications for Sodium Acid Pyrophosphate.
SAPP-28 is used as an acidulant, buffering agent, and leavening agent.
SAPP-28 has a dough reaction rate of 24 - 28.
SAPP-28 is an all-purpose phosphate commonly used in prepared mixes, commercial baking powders, and cake doughnut mixes.
SAPP 40 refers to sodium acid pyrophosphate with a fermentation rate of 35-43
Different products require SAPP to produce gas at different speeds.
Using slow-speed SAPP for frozen dough for biscuits and bakery products requires a slow initial rate of CO2 evolution during preparation and packaging and a large gas evolution during the baking phase.
Medium-speed SAPP 28 is used in cakes; a part of the gas is generated in the early stage, and a part is generated after heating in the later stage. If there is too much gas in the early baking stage, the volume will expand rapidly.
The cake tissue has not yet condensed, and the finished product easily collapses.
The tissue is thicker, but it cannot continue to expand in the later stage.
If using too much slow-speed SAPP, the initial expansion will be slow, and after the product is condensed, part of the baking powder will not yet produce gas, making the cake small in size and losing the meaning of swelling.
The baking powder used for steamed and steamed buns needs to produce gas a little faster because the dough is relatively stiff.
So using fast-speed SAPP 40 will be better. If too much gas is produced after condensation, the finished product will appear as “flowering.”
CATEGORIES
Application Categories
Bakery Products ~ Cakes, Sweet doughs, donuts, muffins, brownies
Bakery Products ~ Crackers, Biscuits
Bakery Products ~ Refrigerated and Frozen Bakery Products, Dough
Processed Meat, Poultry, Fish & Egg Products ~ Processed Meat Products
Ingredients Categories
Additives ~ Acidity Regulators ~ Phosphate ~ Sodium Phosphate
Additives ~ Raising Agents ~ Phosphate ~ Diphosphat
Other names
Diphosphoric acid, disodium salt
Disodium dihydrogen pyrophosphate
Disodium diphosphate
Sodium acid pyrophosphate, SAPP
Disodium pyrophosphate or sodium acid pyrophosphate (SAPP) is an inorganic compound with the chemical formula Na2H2P2O7.
It comprises sodium cations (Na+) and dihydrogen pyrophosphate anions (H2P2O2−7).
It is a white, water-soluble solid that serves as a buffering and chelating agent, with many applications in the food industry.
When crystallized from water, it forms a hexahydrate but dehydrates above room temperature.
Pyrophosphate is a polyvalent anion with a high affinity for polyvalent cations, e.g. Ca2+.
Disodium pyrophosphate is produced by heating sodium dihydrogen phosphate:
2 NaH2PO4 → Na2H2P2O7 + H2O
Food uses
Disodium pyrophosphate is a famous leavening agent found in baking powders.
It combines with sodium bicarbonate to release carbon dioxide:
Na2H2P2O7 + NaHCO3 → Na3HP2O7 + CO2 + H2O
It is available in various grades that affect the speed of its action.
Because the resulting phosphate residue has an off-taste, SAPP is usually used in lovely cakes to mask the off-taste.
Disodium pyrophosphate in baking powder, New Zealand, 1950s
Disodium pyrophosphate and other sodium and potassium polyphosphates are widely used in food processing; in the E number scheme, they are collectively designated as E450, with the disodium form prescribed as E450(a).
It is generally considered safe (GRAS) for food use in the United States.
Chopped seafood maintains color and reduces purging during retorting.
Retorting achieves microbial stability with heat.
It is an acid source for reaction with baking soda to leaven baked goods.
In baking powder, it is often labeled as food additive E450.
In cured meats, it speeds the conversion of sodium nitrite to nitrite (NO−2) by forming the intermediate nitrous acid (HONO) and can improve water-holding capacity.
Disodium pyrophosphate is also found in frozen hash browns and other potato products, where it is used to keep the color of the potatoes from darkening.
Disodium pyrophosphate can leave a slightly bitter aftertaste in some products, but "the SAPP taste can be masked by using sufficient baking soda and by adding a source of calcium ions, sugar, or flavorings."
Application of SAPP Sodium Acid Pyrophosphate in Industrial Fields:
Sodium Acid Pyrophosphate can be used in leather processing to remove iron stains from raw hides during processing.
SAPP can stabilize the hydrogen peroxide solution against reduction.
Sodium Acid Pyrophosphate can be used with sulfamic acid for cleaning, especially soapstone removal in specific dairy applications.
In oil production, Sodium Acid Pyrophosphate can be used as a dispersant for oil well drilling mud.
In leather treatment, Sodium Acid Pyrophosphate can remove iron stains on hides during processing.
Sodium Acid Pyrophosphate can stabilize hydrogen peroxide solutions against reduction.
Sodium Acid Pyrophosphate can be used with sulfamic acid in some dairy applications for cleaning, especially to remove soapstone.
When added to scalding water, it facilitates the removal of hair and scurf in hog slaughter and feathers and scurf in poultry slaughter.
Sodium Acid Pyrophosphate can be used as a dispersant in oil well drilling muds in petroleum production.
Sodium Acid Pyrophosphate is used in cat foods as a palatability additive.
Disodium pyrophosphate is used as a tartar control agent in toothpaste.
Applications of Sodium Acid Pyrophosphate in Food
Baking powder in baking food to control the degree of fermentation and improve the production intensity.
Used for instant noodles to shorten the rehydration time of the finished product so that instant noodles won’t be sticky or rotten.
Used in sausages to enhance flavor and color.
Used in biscuits and cakes, it can shorten the fermentation time, reduce the product breakage rate, loosen the gaps neatly, and prolong the storage period.
SAPP is a quality improver for bakery foods such as bread, biscuits, meat aquatic products, etc.
It can improve the complex metal ions, PH value, and ionic strength of foods, thereby improving foods' adhesion and water-holding capacity.
In French Fries, sodium acid pyrophosphate SAPP can reduce carcinogen levels called acrylamide.
It can also prevent discoloration of potatoes and syrup.
Disodium pyrophosphate can prevent the formation of harmless struvite crystals in canned tuna.
Canned seafood can retain color during cooking and reduce cleaning.
In cured meats, Sodium Acid Pyrophosphate accelerates the conversion of sodium nitrite to nitrite by forming an intermediate nitrous acid and can improve water retention.
Used in frozen hash browns and other potato products to prevent potatoes from darkening.
Sodium acid pyrophosphate may leave a slightly bitter aftertaste in some products, but adding calcium ions, sugar, or flavoring can mask the taste.
SAPP's critical function in improving the texture and rising properties of baked goods, including bread, cakes, and pastries, propels the demand for this product.
SAPP is used as an acidulant and buffering agent in the food industry.
Sodium acid pyrophosphate helps with leavening by releasing carbon dioxide gas during thermal degradation.
The dough expands due to this reaction, giving baked goods a light and fluffy texture.
Furthermore, SAPP is a crucial ingredient in processed meals because of its capacity to control pH levels, which ensures stability and preserves the intended qualities of the final product.
SAPP is used in industrial contexts, particularly in water treatment operations, in addition to the culinary world. Because of its ability to sequester metal ions, it can effectively prevent corrosion and scale formation in water systems, increasing their longevity and operational efficiency.
Substance names and other identifiers
Regulatory process names
Diphosphoric acid, disodium salt
Disodium dihydrogenpyrophosphate
EC Inventory
disodium dihydrogenpyrophosphate
IUPAC names
Dihydrogenopyrophosphate de disodium
Diphosphoric acid, disodium salt
Diphosphorsäure, Dinatriumsalz
disodium [hydroxy(oxido)phosphoryl] hydrogen phosphate
disodium dihydrogen (phosphonatooxy)phosphonate
Disodium dihydrogen diphosphate
disodium dihydrogen diphosphate
disodium dihydrogen pyrophosphate
Disodium dihydrogenpyrophosphate
disodium dihydrogenpyrophosphate
Disodium dihydrogenpyrophosphate
disodium dihydrogenpyrophosphate
disodium;[hydroxy(oxido)phosphoryl] hydrogen phosphate
Sodium acid pyrophosphate
sodium acid pyrophosphate
Sodium acidpyrophosphate
Sodium acidpyrophosphate
Trade names
Dinatriumphosphat
DINATRIUMPYROPHOSPHAT SAPP
diphosphoric acid disodium salt
disodium diphosphate
Disodium pyrophosphate
disodium pyrophosphate
Hi-B-281(/3)
Hi-R-221(/2)
Natriumpyrophosphat, sauer
PHOSKADENT Pyro S
Prayphos SAPP Fin, LI, SAPP 180 FG
PURON
PYROPHOSPHATE ACIDE DE SODIUM
SAPP
SAPP-Gr
SAPP-Pw
Sodium acid pyrophopshate (SAPP)
SODIUM ACID PYROPHOSPHATE
Sodium Acid Pyrophosphate
Sodium acid pyrophosphate
Sodium Acid PyroPhosphate 15
Sodium Acid PyroPhosphate 28
Sodium Acid Pyrophosphate 28, semigranular
Sodium Acid Pyrophosphate 40
sodium pyrophosphate dibasic
TARGON 26
