Sodium Acid Pyrophosphate (SAPP)

Sodium Acid Pyrophosphate (SAPP), which is relative density 1.86, soluble in water, insoluble in ethanol, heating with dlutemineral acidaqueous solution is hydrolyzed to phosphoric acid, has the water absorbability, decomposition being generated when heated to above 220 ℃.

Used as a starter for baking food and controlling the fermentation speed; lt can be used for instant noodles to reduce the time of rehydration of finished products. lt can be used for biscuit pastry, shorten Fermentation time, reduce product damage rate, loose space and tidy, and prolong storage period.