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Sodium Acid Pyrophosphate Food Grade for Baking Fermentation
US$ 1200
≥1000 Metric Tons
Key Specifications
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Year Established:
2010
Product Certifications:
HACCP, QS9000, ISO9001, ISO9004, ISO17799, ISO9000, ISO14000, ISO10441, ISO16949, TS16969, ISO19011:2000, OHSAS18001
Port of Shipment:
Qingdao Tianjin
Payment & Shipping
Payment Methods:
Port of Shipment:
QINGZHOU
Delivery Detail:
15 days
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Sodium Acid Pyrophosphate Mainly used as a rapid fermentation agent, moisture retention agent,
quality improver, for baked goods such as bread, biscuits, and meat.
It has chelating, binding, and swelling properties, as well as buffering effects.
Sodium dihydrogen pyrophosphate, due to its acidity, can be used in combination
with other phosphates and is a good water retaining agent for meat. Used as a leavening agent
for preparing bread and pastries, it can produce carbon dioxide for a long time and is suitable for baked goods with low moisture content
Specification:
ITEM | STANDARD | RESULT |
Content | 95% Min | 96.6% |
P2O5 | 63%-64.5% | 63.5% |
Water insoluble | 0.5%Max | 0.03% |
PH | 4-4.6 | 4.23 |
Bulk density （g/cm3） | 0.7 Min | 0.98% |
F (mg/kg) | 20 | 7 |
As (mg/kg) | 3 | 1 |
Pb (mg/kg) | 2 | 1 |
ROR,V | 26.0-30.0% | 27.98% |
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3Yrs
Year Established
2010
Product Certifications
HACCP, QS9000, ISO9001, ISO9004, ISO17799, ISO9000, ISO14000, ISO10441, ISO16949, TS16969, ISO19011:2000, OHSAS18001
Port of Shipment
Qingdao Tianjin
Main Markets
North America, South America, Eastern Europe, Africa, Oceania, Mid East, Eastern Asia, Central America
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