food products : phosphate salts

Product and Raw Material Information

Sodium Acid Pyrophosphate-SAPP28 occurs as a white, crystalline powder. It is soluble in water. The pH of a 1:100 aqueous solution is about 4. It may contain a suitable aluminum and/or calcium salt to control the rate of reaction in leavening systems. The baking industry is the largest user Sodium Acid Pyrophosphate  within the food industry. Its main function is the leavening reaction with Bicarbonate (baking powder). To obtain high quality baked goods, an optimal leavening is required.

As a food additive, it has E number E 450(i).

Structural unit and Molecular structure

Disodium pyrophosphate or Sodium acid pyrophosphate is a buffering and chelating agent, with many food and industrial uses. It is polyvalent, and acts as a Lewis base, so is effective at binding polyvalent cations.
Chemical Formula: Na₂H₂P₂O₇; Molecular weight: 221.94g/mol

Structural formula:

 
Sodium acid pyrophosphate

Manufacture and Quality Control of Sodium Acid Pyrophosphate - SAPP

Manufacturing of WendaPhos SAPP ROR28

Phosphoric Acid and Sodium Carbonate -Neutralization - Filtration - Drying - Polymerization - Crushing - Sieving - Packing

Regarding Quality Control points during and after production of Sodium Acid Pyrophosphate, note that WENDA brand WendaPhos SAPP ROR28 meets with FCC IV and USP, GMO-free and other international food additive standards. Products are produced in accordance with CGMP/HACCP /ISO requirements. We have the certification of ISO9001:2000, ISO22000 (HACCP), HALAL and KOSHER.

Properties and Application of Sodium Acid Pyrophosphate

Sodium acid pyrophosphate is a GRAS substance for food use. It is used in canned seafood to maintain color and reduce purge during retorting. It is an acid source for reaction with baking soda to leaven baked goods. In cured meats, it speeds the conversion of sodium nitrite to NO2- by forming the HONO intermediate, and can improve water holding capacity.
Neutralisation
Acid + Sodium Bicarbonate ›Neutral Salt + CO2 + H2O
Generating CO2 and neutralizing sodium bicarbonate is the primary role of leavening acids, however, it is important not to forget the secondary roles and effects of leavening acids:

1. Enhance Texture
   1. Grain
   2. Tenderness
   3. Mouth feel
2. pH
   1. Control crumb/crust color
   2. Flavor
   3. Improve Shelf Life
3. Viscosity Control
4. Increase Formulation Tolerance Over Yeast Products

Dough Rate of Reaction (DRR)
The DRR measures the speed of the leavening reaction (% gas release over time) in a dough or batter at a constant temperature of 27 C. This rate of reaction is controlled by the leavening acid’s physical and chemical characteristics  (i.e. solubility, pH, etc.) Under these conditions, SAPP 28 is the right match;
. Economical to use – 72 Neutralizing value
. Can be used alone or in combination with other acids
. Double-acting leavening action
. Versatile use leavening, for use in many products

Sodium Acid Pyrophosphates application groups:
Type                                                       Application
Slow Reacting                                      Frozen and refrigerated doughs, large batch productions
Medium Reacting (SAPP28)                “all purpose leavening acid”, baking powder and versatile standard baking applications
Fast Reacting                                       cake donuts and some cake mixe

 Presentation Units and Shelf Life

Product Name	Packaging Unit	Packaging Type	Shelf Life	Storage Conditions
WendaPhos® SAPP ROR28	25 kg.	Multi-paper bags with PE inner	24 months	Sealed and stored in dry, ventilated conditions, at Room Temperature.

Please contact us at 0 232 463 1740 to be provided for the documents you might need such as Halal, Kosher, HACCP, NON GMO Statement, Allergen Statement, MSDS, Specification Sheet, Certificate of Analysis, Health Certificate, ISO 9001:2000 and ISO 22000:2005.