SAPP
SAPP
Sodium Acid Pyrophosphate, Food Grade
Sodium acid pyrophosphate, SAPP
Sodium acid pyrophosphate (CAS #7758-16-9) is one of the most popular chemicals, especially as a food additive.
Sodium acid pyrophosphate (SAPP), also known as disodium pyrophosphate, is a white, water-soluble solid with the chemical formula Na2H2P2O7, which has many applications in the food industry.
SAPP is produced by partially neutralizing food phosphoric acid with sodium hydroxide or sodium carbonate to form monosodium phosphate, which is then dehydrated at 250°C to form sodium pyrophosphate acid.
Sodium pyrophosphate is commonly used as a leavening agent and an essential component of baking powder and flour itself.
Yeasts add air and volume to the baked product structure by reacting with baking soda to produce carbon dioxide gas.
They also change dough characteristics by creating ionic bonds with starches and dough proteins.
Sodium acid pyrophosphate can be a leavening chemical that helps bread rise.
SAPP is used in sausages to increase flavor and color.
In French fries, SAPP reduces levels of a carcinogen called acrylamide, according to an article from the Center for Science in the Public Interest.
SAPP also prevents the discoloration of potatoes and sugar syrup and the formation of harmless struvite crystals in canned tuna.
SAPP readily dissolves and forms the pyrophosphate anion, which then interacts with the proteins in a fully cooked mixture to create a moist texture.
Also, sodium acid pyrophosphate acts as a buffering agent for pulp in the pH range of 7.3 to 7.5, affecting the final product's color.
SAPP can also be used to treat leather.
Sodium acid pyrophosphate is used in some dairy applications for cleaning purposes and in the oil production industry.
Sodium Acid Polyphosphate (SAPP) is used for baking and leavening applications.
Some food-grade SAPP products have slower reaction rates, which makes them ideal for refrigerated doughs, cakes, muffins, pancake mixes, and baking powders. Others are faster-acting leavening agents in donuts and prepared mixes.
SAPP is also used to maintain the natural white color of cooked potatoes.
In industrial applications, SAPP is used in metal finishing and water treatment for lead control, red and black water control, and sequestration.
SAPP can also be used as a dispersant in oil-well drilling muds.
Sodium acid pyrophosphate (SAPP) is a time-release leavening acid which 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 within the 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.
Leavening acid, sodium acid pyrophosphate (SAPP), is essential to double-acting baking powder and self-rising flour.
SAPP reacts in stages and is desirable for its slow action in baking applications.
Disodium pyrophosphate
Disodium pyrophosphate
Names
IUPAC name
Disodium dihydrogen diphosphate
Other names
Diphosphoric acid, disodium salt
Disodium dihydrogen pyrophosphate
Disodium diphosphate
Sodium acid pyrophosphate, SAPP
Identifiers
CAS Number: 7758-16-9
EC Number: 231-835-0
E number: E450(i) (thickeners, ...)
Properties
Chemical formula: Na2H2P2O7
Molar mass: 221.936 g·mol−1
Appearance: White, odorless powder
Density: 2.31 g/cm3
Melting point: > 600 °C
Solubility in water: 11.9 g/(100 mL) (20 °C)
Refractive index (nD): 1.4645 (hexahydrate)
Hazards
Flashpoint: Non-flammable,
Lethal dose or concentration (LD, LC):
LD50 (median dose): 2650 mg/kg (mouse, oral)
SAPP is an inorganic compound with the chemical formula Na2H2P2O7.
SAPP comprises sodium cations (Na+) and dihydrogen pyrophosphate anions (H2P2O2−7).
SAPP is a white, water-soluble solid buffering and chelating agent with many applications in the food industry.
When crystallized from water, SAPP 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
Benefits of SAPP, Sodium acid pyrophosphate
Controlled leavening acid
Prevents oxidation/color change
Humectant
Buffering agent
Stabiliser
Acidulant
APPLICATIONS
Baking Powder
Cake Mixes
Frozen dough
Canned crab
Self-raising flour
Strawberry-flavored milk (keeps color pink)
Sausages
French fries
Hash Browns
Restructured poultry
Canned tuna
Other uses of sodium acid pyrophosphate include:
• Absorbent/chelating agent in processed potatoes
• Emulsifying agent in cheese and other dairy products
• Peptization agent in meat products
• Inhibiting agent in canned tuna
• Cooking accelerator in processed meat and poultry products
SAPP is a famous leavening agent found in baking powders. It combines with sodium bicarbonate to release carbon dioxide:
Na2H2P2O7 + NaHCO3 → Na3HP2O7 + CO2 + H2O
SAPP is available in various grades, which affects the speed of its action.
Because the resulting phosphate residue has an off-taste, SAPP is usually used in sweet cakes to mask the off-taste.
SAPP 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 designated as E450(a).
SAPP is generally considered safe (GRAS) for food use in the United States.
In canned seafood, SAPP maintains color and reduces purge during retorting.
Retorting achieves microbial stability with heat.
Sodium acid pyrophosphate, SAPP, is an acid source that reacts with baking soda to leaven baked goods.
In baking powder, Sodium acid pyrophosphate, SAPP is often labeled as food additive E450.
In cured meats, Sodium acid pyrophosphate, SAPP speeds the conversion of sodium nitrite to nitrite (NO−2) by forming the nitrous acid (HONO) intermediate and can improve water-holding capacity.
SAPP is also found in frozen hash browns and other potato products, which are used to keep the color of the potatoes from darkening.
SAPP 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."
Other uses
In leather treatment, SAPP can remove iron stains on hides during processing.
SAPP can stabilize hydrogen peroxide solutions against reduction.
SAPP can be used with sulfamic acid in some dairy applications for cleaning, especially to remove soapstone.
When added to scalding water, SAPP facilitates the removal of hair and scurf in hog slaughter and feathers and scurf in poultry slaughter.
SAPP can be used as a dispersant in oil well drilling muds in petroleum production.
SAPP is used in cat foods as a palatability additive.
SAPP is used as a tartar control agent in toothpaste.
Generally, food grade SAPP is used as an acidic component in baking powder. It is used as a chelating agent or combined with other polyphosphates to separate magnesium and iron ions. Iron chelate is used during potato processing to prevent dark discoloration.
In baking, it is a slow leavening acid and may contain suitable aluminum and/or calcium salts to control the rate of reaction.
Bakery
Canned seafood
Potato products
Bakery
Sodium acid pyrophosphate is used along with baking powder as a leavening agent to release carbon dioxide.
It is also ideal for refrigerated doughs, cakes, cookies, and pancake mixes where a slow reaction speed is desired.
It is often used with fast-acting leavening agents such as monocalcium phosphate in double-acting baking powder or sometimes with another slow-acting leavening acid. Both SAPP and GDL have a slightly bitter taste.
Because sodium acid pyrophosphate is slow-acting and does not react quickly with baking soda, it is the most common leavening acid used for self-rising flour for home bakers. Any given amount of flour must contain enough leavening acid to neutralize the baking soda, but the combination of both cannot exceed 4.5 parts per 100 parts of flour.
The amount of yeast acid needed depends on its neutralizing value (NV), the amount of baking soda required to neutralize 100 parts of yeast acid.
For sodium acid pyrophosphate, NV is equal to 70.
Since SAPP can have a slightly bitter taste, it is essential to use enough baking soda in applications and this yeast acid in combination with sugary items such as donuts and cakes.
Donut cake is an essential application for sodium acid pyrophosphate, where primary gas production is necessary for flotation in the fryer system. Also, sodium pyrophosphate is helpful for cakes, where initial gas production is essential for consistency and pan-filling.
Canned Seafood
Struvite crystals are occasionally found in canned seafood, and sodium acid pyrophosphate is used to prevent its formation, such as in canned tuna.
Potato Products
Sodium acid pyrophosphate can replace sulfur dioxide, sulfites, and bisulfites to maintain the appearance and texture of baked potato products.
SAPP reduces post-cooking dark color in baked and processed potato products, such as oil-fried potatoes and potato salad.
Iron is used in some cooking ingredients to produce a dark color in baked potatoes. SAPP stabilizes potato color and prevents the formation of iron complex dark pigment due to its sequestering solid properties.
SAPP
Sodium Acid Pyrophosphate, Food Grade
Sodium acid pyrophosphate, SAPP
Sodium acid pyrophosphate (CAS #7758-16-9) is one of the most popular chemicals, especially as a food additive.
Sodium acid pyrophosphate (SAPP), also known as disodium pyrophosphate, is a white, water-soluble solid with the chemical formula Na2H2P2O7, which has many applications in the food industry.
SAPP is produced by partially neutralizing food phosphoric acid with sodium hydroxide or sodium carbonate to form monosodium phosphate, which is then dehydrated at 250°C to form sodium pyrophosphate acid.
Sodium pyrophosphate is commonly used as a leavening agent and an essential component of baking powder and flour itself.
Yeasts add air and volume to the baked product structure by reacting with baking soda to produce carbon dioxide gas.
They also change dough characteristics by creating ionic bonds with starches and dough proteins.
Sodium acid pyrophosphate can be a leavening chemical that helps bread rise.
SAPP is used in sausages to increase flavor and color.
In French fries, SAPP reduces levels of a carcinogen called acrylamide, according to an article from the Center for Science in the Public Interest.
SAPP also prevents the discoloration of potatoes and sugar syrup and the formation of harmless struvite crystals in canned tuna.
SAPP readily dissolves and forms the pyrophosphate anion, which then interacts with the proteins in a fully cooked mixture to create a moist texture.
Also, sodium acid pyrophosphate acts as a buffering agent for pulp in the pH range of 7.3 to 7.5, affecting the final product's color.
SAPP can also be used to treat leather.
Sodium acid pyrophosphate is used in some dairy applications for cleaning purposes and in the oil production industry.
Sodium Acid Polyphosphate (SAPP) is used for baking and leavening applications.
Some food-grade SAPP products have slower reaction rates, which makes them ideal for refrigerated doughs, cakes, muffins, pancake mixes, and baking powders. Others are faster-acting leavening agents in donuts and prepared mixes.
SAPP is also used to maintain the natural white color of cooked potatoes.
In industrial applications, SAPP is used in metal finishing and water treatment for lead control, red and black water control, and sequestration.
SAPP can also be used as a dispersant in oil-well drilling muds.
Sodium acid pyrophosphate (SAPP) is a time-release leavening acid which 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 within the 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.
Leavening acid, sodium acid pyrophosphate (SAPP), is essential to double-acting baking powder and self-rising flour.
SAPP reacts in stages and is desirable for its slow action in baking applications.
Disodium pyrophosphate
Disodium pyrophosphate
Names
IUPAC name
Disodium dihydrogen diphosphate
Other names
Diphosphoric acid, disodium salt
Disodium dihydrogen pyrophosphate
Disodium diphosphate
Sodium acid pyrophosphate, SAPP
Identifiers
CAS Number: 7758-16-9
EC Number: 231-835-0
E number: E450(i) (thickeners, ...)
Properties
Chemical formula: Na2H2P2O7
Molar mass: 221.936 g·mol−1
Appearance: White, odorless powder
Density: 2.31 g/cm3
Melting point: > 600 °C
Solubility in water: 11.9 g/(100 mL) (20 °C)
Refractive index (nD): 1.4645 (hexahydrate)
Hazards
Flashpoint: Non-flammable,
Lethal dose or concentration (LD, LC):
LD50 (median dose): 2650 mg/kg (mouse, oral)
SAPP is an inorganic compound with the chemical formula Na2H2P2O7.
SAPP comprises sodium cations (Na+) and dihydrogen pyrophosphate anions (H2P2O2−7).
SAPP is a white, water-soluble solid buffering and chelating agent with many applications in the food industry.
When crystallized from water, SAPP 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
