SAPP

SAPP Usage:Used as rapid ferment agent, quality improver in food industry. Applied to acid component of synthetic swelling agent, such as, bread, cake. Builted with other phosphates can be applied to water retention of meat product, such as canned meat, cooked ham, meat can and instant noodles. Packing:25 kg/bag inner plastic and outer plaitSpecifications: sodium acid pyrophosphate food gradeSAPPAppearanceWhite PowderDisodium DihydrogenPyrophosphate%(w/w)min. 95.0Water Insoluble%(w/w)max. 1.0Arsenic (As)mg/kgmax. 3Heavy Metal (as Pb)mg/kgmax. 15Fluoride (as F)mg/kgmax. 50pH (1% aqueous solution)4.0+0.5Specification : sodium acid pyrophosphateindustrial/technicalgrade ItemValueNa2H2P2O7 % ≥95.0pH value4.0±0.5Water insoluble %≤1.0Heavy metal ( base on Pb ) %≤0.001Arsenic ( base on As ) % ≤0.0003Fluoride ( base on F ) %≤0.005