Sodium Pyrophosphate(SPP)-Food Grade

CAS No.: 7722-88-5

Molecular Formula: Na₄P₂O₇ Molecular Weight: 265.9

Molecular Structure:

Properties:

SPP is white powder and easily soluble in water with the relative density of 2.45. The melting point of SPP is 890℃. The water solution of SPP is alkaline. PH value of 1% SPP water solution is 9.9-10.7.

Specifications:

Items	Index
Main Content, %≥	96.5
P₂O₅, %≥	51.1
Phosphate	Qualified
pH of 1% SPP Water Solution	9.9-10.7
Sieve Test(through 60mesh) , %≥	90
Heavy Metal, as Pb %≤	0.001
Arsenic, as As, %≤	0.0003
Fluoride, as F, %≤	0.005
Water Insoluble , %≤	0.2

Usage:

In food industry, SPP is mainly used as food additive, buffering agent, emulsification agent, nourishment and modifying agent. SPP is the active ingredient in Bakewell, the substitute for acid component of baking powder marketed during shortages in World War II. SPP is also used in some common baking powders.

Packing and storage:

SPP is packed in plastic-woven sack with PE inner bag with net weight of 25kg, 50kg or 1000kg. SPP is stored in ventilated and dry place.

Keywords:

Sodium Pyrophosphate; Tetrasodium Pyrophosphate; Diphosphoric Acid Tetrasodium Salt; Pyrophosphoric Acid Tetrasodium Salt; Sodium Diphosphate; SPP