Sodium Acid Pyrophosphate Food Grade for Baking Fermentation

Product Detail

Sodium Acid Pyrophosphate It has chelating, binding, and swelling properties, as well as buffering effects. Sodium dihydrogen pyrophosphate, due to its acidity, can be used in combination with other phosphates and is a good water retaining agent for meat. Used as a leavening agent for preparing bread and pastries, it can produce carbon dioxide for a long time and is suitable for baked goods with low moisture content

Specification:

ITEM	STANDARD	RESULT
Content	95% Min	96.6%
P2O5	63%-64.5%	63.5%
Water insoluble	0.5%Max	0.03%
PH	4-4.6	4.23
Bulk density （g/cm3）	0.7 Min	0.98%
F (mg/kg)	20	7
As (mg/kg)	3	1
Pb (mg/kg)	2	1
ROR,V	26.0-30.0%	27.98%