Sodium acid pyrophosphate

Sodium Acid Pyrophosphate is a versatile food additive widely used as a leavening agent, stabilizer, and pH regulator in bakery, meat processing, dairy, and potato-based products. It ensures controlled CO₂ release, stable texture, and color retention in processed foods. All Chem supplies high-purity, food-grade SAPP that meets international quality standards.

All Chem’s SAPP is manufactured under strict quality control and complies with FCC, E450, and Codex Alimentarius standards. Each batch is tested for purity, pH, solubility, and phosphorus content. It is packaged in 25 kg multi-layer moisture-resistant bags, ensuring product stability and performance.

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Sodium Acid Pyrophosphate (SAPP) is a white, crystalline inorganic compound produced by neutralizing phosphoric acid with sodium carbonate. It plays a crucial role in baked goods by reacting with baking soda to release carbon dioxide in a controlled manner, providing uniform leavening and soft texture. In meat and seafood products, it prevents discoloration, stabilizes protein structure, and retains moisture during storage or cooking.

Sodium Acid Pyrophosphate (Na₂H₂P₂O₇) is a versatile food additive widely used as a leavening agent, stabilizer, and pH regulator in bakery, meat processing, dairy, and potato-based products. it ensures controlled CO₂ release, stable texture, and color retention in processed foods. All Chem supplies the food industry with high-purity, food-grade Sodium Acid Pyrophosphate that meets international quality standards.