Sodium Acid Pyrophosphate E450 (SAPP 28) – 25 KG

Sodium acid pyrophosphate E450 (SAPP 28) is a versatile additive widely used in the food industry. This compound, known by the code E450, belongs to the family of phosphates and has several functions to improve the quality of processed foods.

Appearance White powder
Chemical Name: Disodium Dihydrogen Diphosphate
Chemical Formula Na₂H₂P₂O₇
Packaging Type: Available in 25 kg bags.

• Acidity Regulator: Used to balance the pH level in foods and provide the desired acidity.
• Moisture Retainer: Prevents moisture loss and maintains freshness, especially in frozen foods and bakery products.
• Stabilizer: Stabilizes the structure and provides a homogeneous structure, especially in meat products and canned foods.

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Areas of Use

Bakery Products and Pastries

• SAPP can be used in baking powder formulations and provides controlled rising.
• Improves the texture of baked goods such as bread, cakes and cookies.

Meat and Seafood

• Stabilizer: Protects the structure of sausages, salami and canned meat products.
• pH Regulator: Provides the ideal pH level in meat products and improves flavor and quality.

Frozen Foods

• Prevents moisture loss during freezing and preserves the freshness of frozen products.

Ready Meals and Processed Foods

• In ready meals, it keeps the structure stable and prevents loss of flavor.

Confectionery and Sweets

• It is used in milk desserts and confectionery to increase consistency and ensure stability.

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Advantages of Sodium Acid Pyrophosphate E450

1. Controlled Swell: Regulates rising and provides the desired texture in baking powder formulations.
2. Moisture Protection: Preserves the moisture content of products, extending their shelf life.
3. Homogenous Texture: Stabilizes the structure of meat and bakery products and provides a homogeneous product.
4. Wide Application Area: Suitable for use in many sectors from bakery products to processed meats.
5. pH Balancing: Provides the ideal pH balance to maintain the flavor and stability of products.

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The Special Role of Sodium Acid Pyrophosphate E450 in the Food Industry

Baking Agent Formulations

Sodium Acid Pyrophosphate E450, as an active ingredient in baking powder, provides a controlled release of carbon dioxide. This helps to regulate the rising process of the dough, resulting in softer and fluffier products.

Use in Meat Products

In meat products, it increases moisture retention capacity, resulting in a juicier and fresher product. It also prevents oxidation to preserve the flavor of the product.

Use in Frozen Foods

It prevents moisture loss during freezing and ensures that products remain fresh after thawing.

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Internal Connections

Visit our raw materials category to discover other additives used in bakery products.