Sodium acid pyrophosphate

Sodium acid pyrophosphate

Sodium acid pyrophosphate is used as a starter for baking foods, controlling fermentation speed; used for instant noodles, reducing the time of rehydration of finished products, non-sticky; used for biscuits and cakes, shortening fermentation time, reducing product breakage rate, loose The gaps are neat and the storage period can be extended.

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Description

 

Item Standard
Appearance white crystal or powder
Content (Na2H2P2O7)%≥ 95.0
Phosphorus pentoxide(P2O5) 63.0-64.0
PH value 3.5—4.5
Water-insoluble % ≤ 1.0
Fluoride (F)% ≤ 10 ppm
Heavy metal (Pb) ≤ 10 ppm
Lead (Pb) ≤ 4 ppm
Cadmium(Cd)≤ 1 ppm
Mercury(Hg)≤ 1 ppm
Mercury(Hg)≤ 1 ppm
Arsenic (As)% ≤ 3 ppm
Loss on burning(105℃)%≤ 0.5
Storage in dry and cool place
Packing 25 kg per bag

Applications of Sodium acid pyrophosphate:

 

 

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