
SAPP
Also known as: Sodium acid pyrophosphate, disodium dihydrogen pyrophosphate, E450(i)
The leavening acid that controls when carbon dioxide is released in a chemically raised dough. Food grade, SAPP 28 / 40 (rate of reaction). Available ex-stock UAE.
- CAS No.
- 7758-16-9
- Formula
- Na2H2P2O7
- Grade
- Food grade, SAPP 28 / 40 (rate of reaction)
- Packing
- 25 kg paper bag with PE liner
SAPP is the leavening acid that controls when carbon dioxide is released in a chemically raised dough. We carry it within our phosphates line and supply it to manufacturers across the UAE, the GCC and East Africa.
It is supplied as white granular powder, in food grade, SAPP 28 / 40 (rate of reaction), with an assay of 95.0% min. The CAS number is 7758-16-9 and the molecular formula is Na2H2P2O7.
Applications of SAPP
Where it is used:
- Baking powder and self-raising flour systems — reaction rate matched to the process
- Cake doughnuts, muffins and pancake mixes
- Discoloration control in potato products and canned seafood
- Water binding and yield improvement in processed meat
Packing, storage and handling
Standard packing is 25 kg paper bag with PE liner. Store in dry storage, protect from moisture. Shelf life is 24 months from the date of manufacture when stored as specified.
Buying SAPP in the UAE
| CAS No. | 7758-16-9 |
|---|---|
| Formula | Na2H2P2O7 |
| Appearance | White granular powder |
| Grade | Food grade, SAPP 28 / 40 (rate of reaction) |
| Purity / Assay | 95.0% min |
| P2O5 content | 63.0–64.5% |
| Neutralising value | 72 |
| Rate of reaction | SAPP 28 (slow) / SAPP 40 (medium) |
| pH (1% solution) | 3.8–4.5 |
| Packing | 25 kg paper bag with PE liner |
| Storage | Dry storage, protect from moisture |
| Shelf life | 24 months |
Values are typical for the grade we stock. Please confirm the required specification with our sales team.
- Baking powder and self-raising flour systems — reaction rate matched to the process
- Cake doughnuts, muffins and pancake mixes
- Discoloration control in potato products and canned seafood
- Water binding and yield improvement in processed meat