SAPP Sodium Acid Pyrophosphate (S.A.P.P)
E450 (i) (food Grade)
The leavening acid , sodium acid pyrophosphate (SAPP) is an important component
of double acting baking powder as well as self-raising flour. SAPP reacts in stages
and is desirable in baking applications for its slow action.
PHYSICAL/CHEMICAL SPECIFICATION
Colour: white
State: powder
Moisture: less than 3%
pH value (1% solution) : 3.5-4.5
Water Insoluble Matter: <.1%
neutralizing value>72.0%
Bakery Products.
Acts as a chelating agent for processed potatoes.
Acts as emulsifying agent in cheese.
Acts as a curing acceletar processed meats.
STORAGE/SHELF LIFE
To be stored in cool temp.of 25⁰ C -30⁰ C. Best before 24 months from the date of Manufacturing.
PACKING
25 kg bag
