Sodium Acid Pyrophosphate (SAPP)
SAPP is the workhorse leavening acid — used as an acidity adjuster, emulsifier, expanding agent, or chelating agent in the food industry. In feed processing it serves as a preservative, mold inhibitor, and acidity adjuster.
- Manufacturer since 1952 — batch-level Certificate of Analysis (COA) on every shipment
- Long-term supply contracts with committed monthly allocations, insulated from spot-market swings
- Third-party pre-shipment inspection (SGS / BV) welcomed on request
Quick facts
Standard: GB 1886.328-2021; FCC; Q/WLD11-2021
Appearance: White powder
Packaging: 25 kg, 50 kg, 1000 kg bags, or according to customer's demand
Specification — Food & Feed Grade
| Item | Food Grade | Feed Grade |
|---|---|---|
| Main content (Na₂H₂P₂O₇), w/% ≥ | 94.0 | 93.0 – 100.5 |
| Water insoluble, w/% ≤ | 0.6 | 1.0 |
| pH (10 g/L solution) | 4.0 ± 0.5 | 4.0 ± 0.5 |
| Moisture, w/% ≤ | — | 2.0 |
| Heavy metals (as Pb), mg/kg ≤ | 10 | — |
| Fluoride (F), mg/kg ≤ | 50.0 | 100 |
| Arsenic (As), mg/kg ≤ | 3.0 | 10 |
| Chromium (Cr), mg/kg ≤ | — | 10 |
| Lead (Pb), mg/kg ≤ | 2.0 | 10 |
Standard executed: GB 1886.328-2021; FCC; Q/WLD11-2021. SAPP reaction rate grades (15/22/28/40) available for bakery leavening applications.
Customized specification available. Reaction rate grade (SAPP 15/22/28/40), particle size, and packaging can be produced to your requirement. The batch Certificate of Analysis (COA) prevails for every shipment.
Applications
Bakery Leavening
The classic leavening acid for baking powder, self-rising flour, and frozen dough — reaction rate selected by grade (15/22/28/40).
Processed Meat
Color and moisture retention in processed meat, preventing discoloration.
Feed Processing
Preservative, mold inhibitor, and acidity adjuster in feed.
Sourcing SAPP?
Send your grade, volume, and destination port — a dedicated export manager replies within one business day.
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