Dihydrogen Diphosphate (SAPP) Food Additive

Abbreviation: Acid焦炭/Acid Ash

Molecular Weight: 221.94

CAS NO.：7758-16-9 

Standard: GB 1886.328-2021

Properties:

White powder, relative density 1.86, soluble in water, insoluble in ethanol. Upon heating with dilute inorganic acids, the solution hydrolyzes into phosphoric acid. It is hygroscopic, forming six hydrates upon absorption of water. Decomposes into sodium hypophosphite above 220°C.

Application:

Used as a rapid fermenting agent, quality improver, leavening agent, buffering agent, chelating agent, rehydration agent, and adhesive in food processing. It is the acidic component used in synthetic leavening agents for bread and pastries, with a longer CO2 production time, suitable for water-content-lower baked goods (such as pancakes). When mixed with other phosphates, it can be used as a moisture-retaining agent in cheese, luncheon meat, ham, meat products, and seafood processing, as well as a rehydration agent for instant noodles. Generally added at 0.5-3‰ in food processing and ≤1% in seafood processing.

Packaging:

25kg per bag.