Introduction of Our Nontoxic SAPP 40 Sodium Pyrophosphate for Bread Baking
Nontoxic Sodium Acid Pyrophosphate (SAPP 40) is a versatile food-grade additive. It is widely used in bread baking and food preservation, ensuring consistent dough rising and extended shelf life.
As a high-quality food-grade sodium pyrophosphate, SAPP 40 is a reliable choice for food manufacturers. This white powder dissolves easily in water and serves as an effective leavening agent and acidity regulator.
Its applications include bread, cakes, and various baked goods. It also acts as a food preservative, helping to maintain product freshness. AUCO is a trusted SAPP 40 supplier, providing consistent and safe products for the baking industry.
Proper storage ensures the best performance of SAPP 40. Keep it in a cool, dry place, away from moisture and direct sunlight. Produced in China, it meets international food safety standards.
Product Specifications
| Parameter | Value |
| Product Name | Food Grade Sodium Pyrophosphate |
| Purity | SAPP 40 |
| Chemical Formula | Na₂H₂P₂O₇ |
| Appearance | White Powder |
| Application | Bread Baking, Food Preservation |
| Solubility | Soluble in water, insoluble in ethanol |
| Storage Conditions | Cool, dry place; sealed container |
| Country of Origin | China |
AUCO is a professional manufacturer of food-grade additives like SAPP 40. Contact us for high-quality solutions tailored to your baking needs.
Key Features of Nontoxic SAPP 40 Sodium Pyrophosphate for Bread Baking
Enhances Dough Performance
Regulates fermentation speed for consistent dough rising in bread and pastries.
Works effectively in refrigerated and frozen doughs, ensuring long-term quality.
Improves Baking Efficiency
Shortens fermentation time in biscuits and cakes, reducing product damage.
Provides reliable leavening in commercial baking powders and mixes for large-scale production.
Preserves Food Quality
Acts as a food preservative, extending shelf life and maintaining product freshness.
Minimizes moisture loss in cooked meats and poultry, improving overall texture.
Ensures Uniform Texture
Reacts with sodium bicarbonate to release carbon dioxide gradually, ensuring even crumb structure.
Ideal for coating and batter applications, delivering consistent results in fried foods.
Optimized for Meat Processing
Retains natural color in processed meats like sausages during storage.
Functions as a scalding agent in pork and poultry preparation, improving processing efficiency.
Versatile Applications
Reduces rehydration time in instant noodles while maintaining chewiness and structure.
Commonly used in baking applications such as cake mixes, donut batters, and bread recipes.
Adheres to Safety Standards
Contact us today for premium-grade food preservatives and additives tailored to your needs.
Frequently Asked Questions (FAQs)
Q1: What is sodium acid pyrophosphate used for in bread baking?
A1: It regulates dough rising, ensuring consistent texture in bread and other baked goods.
Q2: Is SAPP 40 safe for use as a food preservative?
A2: Yes, it is a food-grade sodium pyrophosphate meeting international safety standards.
Q3: Can sodium acid pyrophosphate extend the shelf life of baked goods?
A3: Yes, it is an effective food preservative that maintains freshness and prevents spoilage.
Q4: How does SAPP 40 improve texture in baked products?
A4: It reacts with sodium bicarbonate to release carbon dioxide, ensuring a uniform crumb structure.
Q5: Do you offer customized solutions for SAPP 40 applications?
A5: Yes, we provide tailored options for various baking and food preservation needs.
Q6: Is SAPP 40 suitable for instant noodle production?
A6: Yes, it reduces rehydration time and ensures noodles maintain their chewiness and structure.
Q7: Can sodium acid pyrophosphate be used in meat and poultry processing?
A7: Yes, it retains natural color and minimizes moisture loss in meat and poultry applications.
Q8: What storage conditions are ideal for food-grade sodium pyrophosphate?
A8: Store in a cool, dry place, away from light and moisture, to ensure optimal quality.
