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Sodium Acid Pyrophosphate

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MOQ : 50 Kilograms

Sodium Acid Pyrophosphate Specification

Shape
Crystalline/Granular

Physical Form
Powder

Product Type
Chemical Compound

Ingredients
Sodium, Phosphorus, Oxygen

Melting Point
150C

Application
Leavening agent, sequestrant, buffer, emulsifier

EINECS No
231-835-0

Appearance
White crystalline powder

Molecular Formula
Na2H2P2O7

HS Code
283539

Purity
98%

Properties
High water solubility, releases phosphate ions, suitable for food-grade applications

Storage
Keep in a cool, dry place in tightly sealed containers

Usage
Food processing, canned seafood, bakery, potato products

Molecular Weight
221.94 g/mol

Ph Level
pH 3.74.5 (1% solution)

Solubility
Soluble in water

Taste
Slightly salty

Poisonous
Non-toxic under normal usage

Smell
Odorless

CAS No
7758-16-9

Density
1.86 Gram per cubic centimeter(g/cm3)

Shelf Life
2 years under proper storage

Grade
Food Grade, Technical Grade

Structural Formula
Na2H2P2O7

Sodium Acid Pyrophosphate Trade Information

Minimum Order Quantity
50 Kilograms

Supply Ability
1 Kilograms Per Week

Delivery Time
1 Week

About Sodium Acid Pyrophosphate

Sodium Acid Pyrophosphate

Cas No.: 7758-16-9

Molecular Formula : Na2 H2 P2 O7

Molecular Weight : 221.95

Purity , % : 95.0 min.

pH (1% solution at 25 oC): 3.8-4.5

Sulphate (as SO4 ),% : 0.04 max

Chloride (as Cl ), % : 0.06 max

Arsenic (as As2O3 ), ppm : 4.0 max

Heavy Metal (as Pb ), ppm :20.0 max

Packing : 25 Kg Bag

Versatile Food-Grade Additive

Sodium Acid Pyrophosphate is trusted for its multipurpose role in food industry. It helps control pH, improve texture, and ensure safe preservation in bakery, potato products, and canned seafood. Its granular and crystalline form allows easy handling and precise formulation.

Reliable Quality and Safety Standards

Manufactured to meet stringent ISO 22000 and HACCP requirements, this product is food-grade and technical grade, featuring high solubility and purity (98%). Its packaging in sealed 25 kg bags maintains freshness and prevents contamination, ensuring quality from distributor to retailer.

FAQs of Sodium Acid Pyrophosphate:

Q: How is Sodium Acid Pyrophosphate used in food processing?

A: It acts as a leavening agent in bakery goods, a sequestrant in canned seafood, and an emulsifier or buffer in potato products, helping maintain texture, pH, and food safety.

Q: What benefits does Sodium Acid Pyrophosphate provide for manufacturers?

A: Its high purity, ISO 22000 & HACCP compliance, and performance stability ensure consistent results, ease of quality control, and suitability for diverse food applications.

Q: When should Sodium Acid Pyrophosphate be added during production?

A: It is typically incorporated at blending or mixing stages to achieve optimal pH control, texture modification, or leavening effect in recipes and formulations.

Q: Where should Sodium Acid Pyrophosphate be stored to ensure shelf stability?

A: Store it in a tightly sealed container in a cool, dry area to prevent moisture absorption and maintain its two-year shelf life.

Q: What process ensures the safety and purity of this product?

A: The manufacturing process follows ISO 22000 and HACCP standards, with strict controls on heavy metals (10 ppm Lead, 3 ppm Arsenic), insolubles (0.2%), and purity (98%).

Q: How soluble is Sodium Acid Pyrophosphate, and does it affect food products?

A: It is highly soluble in water, releasing phosphate ions quickly, which makes it ideal for efficient blending and rapid action in food matrices, without contributing odor or strong taste.

Q: What makes Sodium Acid Pyrophosphate safe for consumer use?

A: It is non-toxic under normal use conditions, free from significant levels of heavy metals and arsenic, and odorless with a slightly salty taste, making it suitable for regulated food formulations.

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