Buy Sodium pyrophosphate powder supplier

CAS:7758-16-9

MF:H5NaO7P2

MW:201.97

EINECS:231-835-0

Specification: 99% min Sodium pyrophosphate Powder

Sample:Sodium pyrophosphate Powder Avaliable

Packaging:1kg/bag, 25kg/drum

Brand: Ausreson

Appearance:White powder

Storage: Cool Dry Place

Shelf Life: 2 Years

Test Method: HPLC

Sodium pyrophosphate Powder Usage and Synthesis.

Disodium dihydrogen pyrophosphate, with the chemical formula Na2H2P2O7, is an inorganic compound, usually in the form of a white crystalline powder, soluble in water but insoluble in ethanol.Купить пирофосфат натрия в порошке онлайн

Sodium pyrophosphate supplier is mainly used in the food industry as a fast leavening agent, moisture retention agent and quality improver for the production of bread, cookies and other foods.Natriumpyrophosphat Pulver online kaufen

In addition, disodium pyrophosphate can also be compounded with other phosphates for improving the stabilization time of dough and enhancing the viscoelasticity and toughness of noodles.Comprar pirofosfato de sodio en polvo online

What does sodium pyrophosphate do?

Sodium acid pyrophosphate (SAPP) or disodium pyrophosphate is widely used in food processing such as canned seafood, cured meats and potato products to regulate pH, maintain color, improve water holding capacity and reduce purging during distillation.Comprar pirofosfato de sódio em pó online

Uses of Sodium pyrophosphate.

It is a texture improver, which has the effect of increasing the complex metal ions, pH value and ionic strength of the food, thus improving the adhesion and water-holding property of the food. China's regulations can be used in soda cookies, the maximum use of 3.0g/kg; the maximum use of 1.0-3.0g/kg in bread.Acheter pyrophosphate de sodium en poudre en ligne

Disodium pyrophosphate can be used as baking powder, used in baked food, control the fermentation speed, improve the production intensity; used in instant noodles, reduce the rehydration time of the finished product, non-stick and non-rotten. Used in cookies and pastries, it can shorten the fermentation time, reduce the breakage rate of the product, loosen the gaps neatly and prolong the storage period.

It can be used as fast fermentation agent, moisture retention agent and quality improvement agent for bread, cookies and other baked foods, meat and aquatic products.

Why does baking powder contain sodium pyrophosphate?

Disodium pyrophosphate is used as a leavening agent in baking powder and combines with sodium bicarbonate to release carbon dioxide. It accelerates the conversion of sodium nitrite to nitrite in cured meats and improves water retention. It is also used in potato products to prevent darkening.

Characteristic of Bulk Sodium pyrophosphate Powder.

Disodium pyrophosphate is a white monoclinic crystalline powder or molten solid. Relative density 1.86, soluble in water, insoluble in ethanol. Aqueous solution and dilute inorganic acid is hydrolyzed to phosphoric acid when heated.

Acid sodium pyrophosphate is slightly hygroscopic, after absorbing water to form six crystalline hydrates. When heated to 220 ℃ above the decomposition of sodium metaphosphate. When used as a bulking agent, it can contain an appropriate amount of aluminum and/or calcium salts to control the reaction rate.

Product Methods of Sodium pyrophosphate.

Drying polymerization two-step method will be food-grade soda ash added to the neutralizer, heated under stirring to dissolve, and then add food-grade phosphoric acid for neutralization reaction, control the reaction endpoint Ph = 4 ~ 4.4, the generation of sodium dihydrogen phosphate, the solution will be filtered at 70 ~ 80 ° C, the filtrate evaporation and concentration, cooling crystallization, centrifugal separation, drying at 95 ° C dehydrated to become anhydrous sodium dihydrogen phosphate.

Then sent to the box-type polymerization furnace heating melt polymerization, control the material temperature at 140 ~ 200 ℃ for polymerization, the conversion of acid sodium pyrophosphate after crushing and packaging, produced disodium dihydrogen pyrophosphate.

Frequently Asked Questions

Q: Is it safe to consume sodium pyrophosphate?

A: Yes, within prescribed limits - the FDA and EFSA have established safe daily intake levels!

Q: What is the difference between sodium pyrophosphate and sodium tripolyphosphate?

A: Sodium pyrophosphate (P₂O₇⁴-) has two phosphate units, while sodium tripolyphosphate (P₃O₁₀⁵-) has three phosphate units.

Q: Can it replace STPP in detergents?

A: Yes, as a more environmentally friendly alternative that performs like STPP.

Q: Shelf life and storage conditions?

A: The original packaging can be stored for more than 24 months at room temperature with low humidity.

Q: Where do I buy food-grade materials?

A: Choose an FCC/USP certified chemical supplier!

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