E450 (SODIUM ACID PYROPHOSPHATE)
E450 is food grade Sodium Acid Pyrophosphate (SAPP)
FOOD ADDITIVE
SODIUM ACID PYROPHOSPHATE
SAPP
E450
Other Names: SAPP, SODIUM ACID PYROPHOSPHATE, E450, Disodium pyrophosphate, EINECS 231-835-0, Disodium diphosphate, E450, Disodium dihydrogen pyrophosphate, Acid sodium pyrophosphate
CAS Number: 7758-16-9
EC / List no.: 231-835-0
E450 Sodium Acid Pyrophosphate is used as a leavening agent in baking powders, combined with sodium bicarbonate to release carbon dioxide.
The sausage industry also uses E450 Sodium Acid Pyrophosphate (SAPP) to accelerate the development of cured meat color.
E450 Sodium acid pyrophosphate speeds the conversion of sodium nitrite to nitrite in cured meats and can improve water-holding capacity.
E450 Sodium acid pyrophosphate is also found in potato products, where it prevents darkening.
E450 Sodium acid pyrophosphate is essential to double-acting baking powder and self-rising flour.
E450 Sodium acid pyrophosphate reacts in stages and is desirable for its slow action in baking applications.
E450 Sodium acid pyrophosphate is used as a leavening agent in refrigerated canned dough, frozen or refrigerated batters, and other products requiring a slow reaction rate.
E450 Sodium acid pyrophosphate is used in doughnuts and biscuits for its variable gas release rate during mixing, bench action, and baking.
Sodium Acid Pyrophosphate (SAPP) is used in baking powder as a leavening agent.
Sodium acid pyrophosphate (SAPP) is a time-release leavening acid that reacts over time.
There are several grades of SAPP (SAPP 21, SAPP 26, SAPP 28, SAPP 37, SAPP 40, SAPP 43, and SAPP 45), each with different reaction rates controlled by the manufacturing process.
The higher the number, the faster the reaction rate.
Typically, the fastest SAPP that the product can tolerate is used to ensure a complete reaction.
SAPP 21 and SAPP 26 have the slowest rate among the SAPP products and are commonly used in refrigerated canned biscuits and cake mixes and for products made using long production cycles.
SAPP 28 is commonly used in commercial baking powder for all-purpose and institutional baking in large batches with long holding or bench times.
SAPP 37, SAPP 40, SAPP 43, and SAPP 45 have the fastest reaction rates among SAPP products and are commonly used in cake and cake doughnut production.
E450 (SODIUM ACID PYROPHOSPHATE) imparts a characteristic off-flavor termed ‘pyro’ to the final product.
This flavor can be masked with sugar, calcium, and flavoring agents.
Sodium Acid Pyrophosphate (SAPP-26) Powder is an anhydrous white powder material that complies with the current Food Chemicals Codex specifications for Sodium Acid Pyrophosphate.
Sodium Acid Pyrophosphate is an acidulant, buffering agent, and leavening agent.
SAPP-26 has a dough reaction rate of 22 - 26.
SAPP-26, a leavening agent, releases carbon dioxide slowly upon reaction with sodium bicarbonate.
SAPP is primarily used in refrigerated biscuits, cake mixes, frozen dough, and batter.
Sodium Acid Pyrophosphate (SAPP-28) is an anhydrous white powder that complies with the current Food Chemicals Codex specifications for Sodium Acid Pyrophosphate.
SAPP-28 is used as an acidulant, buffering agent, and leavening agent.
SAPP-28 has a dough reaction rate of 24 - 28.
SAPP-28 is an all-purpose phosphate commonly used in prepared mixes, commercial baking powders, and cake doughnut mixes.
SAPP 40 refers to sodium acid pyrophosphate with a fermentation rate of 35-43
Different products require SAPP to produce gas at different speeds.
Using slow-speed SAPP for frozen dough for biscuits and bakery products requires a slow initial rate of CO2 evolution during preparation and packaging and a large gas evolution during the baking phase.
Medium-speed SAPP 28 is used in cakes; a part of the gas is generated in the early stage, and a part is generated after heating in the later stage. If there is too much gas in the early baking stage, the volume will expand rapidly.
The cake tissue has not yet condensed, and the finished product easily collapses.
The tissue is thicker, but it cannot continue to expand in the later stage.
If using too much slow-speed SAPP, the initial expansion will be slow, and after the product is condensed, part of the baking powder will not yet produce gas, making the cake small in size and losing the meaning of swelling.
The baking powder used for steamed and steamed buns needs to produce gas a little faster because the dough is relatively stiff.
So using fast-speed SAPP 40 will be better. If too much gas is produced after condensation, the finished product will appear as “flowering.”
CATEGORIES
Application Categories
Bakery Products ~ Cakes, Sweet doughs, donuts, muffins, brownies
Bakery Products ~ Crackers, Biscuits
Bakery Products ~ Refrigerated and Frozen Bakery Products, Dough
Processed Meat, Poultry, Fish & Egg Products ~ Processed Meat Products
Ingredients Categories
Additives ~ Acidity Regulators ~ Phosphate ~ Sodium Phosphate
Additives ~ Raising Agents ~ Phosphate ~ Diphosphat
Other names
Diphosphoric acid, disodium salt
Disodium dihydrogen pyrophosphate
Disodium diphosphate
Sodium acid pyrophosphate, SAPP
Disodium pyrophosphate or sodium acid pyrophosphate (SAPP) is an inorganic compound with the chemical formula Na2H2P2O7.
It comprises sodium cations (Na+) and dihydrogen pyrophosphate anions (H2P2O2−7).
It is a white, water-soluble solid that serves as a buffering and chelating agent, with many applications in the food industry.
When crystallized from water, it forms a hexahydrate but dehydrates above room temperature.
Pyrophosphate is a polyvalent anion with a high affinity for polyvalent cations, e.g. Ca2+.
Disodium pyrophosphate is produced by heating sodium dihydrogen phosphate:
2 NaH2PO4 → Na2H2P2O7 + H2O
Food uses
Disodium pyrophosphate is a famous leavening agent found in baking powders.
It combines with sodium bicarbonate to release carbon dioxide:
Na2H2P2O7 + NaHCO3 → Na3HP2O7 + CO2 + H2O
It is available in various grades that affect the speed of its action.
Because the resulting phosphate residue has an off-taste, SAPP is usually used in lovely cakes to mask the off-taste.
Applications of E450 Sodium Acid Pyrophosphate in Food
Baking powder in baking food to control the degree of fermentation and improve the production intensity.
Used for instant noodles to shorten the rehydration time of the finished product so that instant noodles won’t be sticky or rotten.
Used in sausages to enhance flavor and color.
Used in biscuits and cakes, it can shorten the fermentation time, reduce the product breakage rate, loosen the gaps neatly, and prolong the storage period.
SAPP is a quality improver for bakery foods such as bread, biscuits, meat aquatic products, etc.
It can improve the complex metal ions, PH value, and ionic strength of foods, thereby improving foods' adhesion and water-holding capacity.
In French Fries, sodium acid pyrophosphate SAPP can reduce carcinogen levels called acrylamide.
It can also prevent discoloration of potatoes and syrup.
Disodium pyrophosphate can prevent the formation of harmless struvite crystals in canned tuna.
Canned seafood can retain color during cooking and reduce cleaning.
In cured meats, Sodium Acid Pyrophosphate accelerates the conversion of sodium nitrite to nitrite by forming an intermediate nitrous acid and can improve water retention.
Used in frozen hash browns and other potato products to prevent potatoes from darkening.
Sodium acid pyrophosphate may leave a slightly bitter aftertaste in some products, but adding calcium ions, sugar, or flavoring can mask the taste.
SAPP's critical function in improving the texture and rising properties of baked goods, including bread, cakes, and pastries, propels the demand for this product.
E 450 /SAPP is used as an acidulant and buffering agent in the food industry.
Sodium acid pyrophosphate helps with leavening by releasing carbon dioxide gas during thermal degradation.
The dough expands due to this reaction, giving baked goods a light and fluffy texture.
Furthermore, E450 (SODIUM ACID PYROPHOSPHATE) is a crucial ingredient in processed meals because of its capacity to control pH levels, which ensures stability and preserves the intended qualities of the final product.
E450 (SODIUM ACID PYROPHOSPHATE) is used in industrial contexts, particularly in water treatment operations, in addition to the culinary world. Because of its ability to sequester metal ions, it can effectively prevent corrosion and scale formation in water systems, increasing their longevity and operational efficiency.
