What is Sodium Acid Pyrophosphate CAS 7758-16-9?

Sodium Acid Pyrophosphate, commonly abbreviated SAPP, is disodium dihydrogen pyrophosphate with CAS 7758-16-9, EINECS 231-835-0 and molecular formula Na2H2P2O7. This food-grade product is normally a white, free-flowing powder or granular material and is the acidic sodium pyrophosphate salt, not tetrasodium pyrophosphate.

What do SAPP 15, SAPP 22, SAPP 28 and SAPP 40 mean?

These numbers describe the rate of reaction, or ROR, which controls how quickly SAPP reacts with sodium bicarbonate to release carbon dioxide. SAPP 15 and SAPP 22 release gas more slowly, while SAPP 28 is commonly used as a double-acting leavening acid and SAPP 40 reacts faster; matching the ROR grade to the mixing and baking process is the most important functional choice.

What are the main applications of food-grade Sodium Acid Pyrophosphate?

The main applications are controlled leavening in bakery systems and iron chelation in potato processing. In baked goods it reacts with sodium bicarbonate to generate volume and texture, while in french fries and potato chips it helps reduce after-cooking darkening; it can also serve as a sequestrant, buffering agent or quality improver in selected processed foods.

Which specifications should buyers check for food-grade SAPP?

Key checks include appearance, assay as Na2H2P2O7, P2O5 content, pH of a 1% solution, ROR value, water-insoluble matter, fluoride, arsenic, lead and heavy metals. The selected grade should be compared with the destination food-additive standard and the specific process requirement, especially when a custom ROR such as 15 or 40 is requested.

How should Sodium Acid Pyrophosphate be packaged and stored?

This product is supplied in a 25 kg kraft paper bag with a PE liner and should be kept in a cool, dry, well-ventilated warehouse in tightly closed, moisture-protective packaging. Because SAPP can absorb moisture, it should be protected from humidity and direct heat, and any opened package should be resealed before the product is returned to storage.

Sodium Acid Pyrophosphate SAPP CAS 7758-16-9

Sodium Acid Pyrophosphate, commonly called SAPP, CAS 7758-16-9, is a food-grade leavening acid and sequestrant supplied for bakery and potato processing. Confirm the required grade and specification, then request a quotation with COA/TDS/SDS for bulk supply.

CAS: 7758-16-9
Synonyms: Disodium dihydrogen pyrophosphate, Disodium dihydrogen diphosphate, SAPP, Disodium pyrophosphate
Einecs: 231-835-0
Molecular Formula: Na₂H₂P₂O₇
Grade: Food Grade
Package: 25kg Kraft Paper Bag (with PE liner).

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Product Description

Sodium Acid Pyrophosphate, commonly abbreviated SAPP, CAS 7758-16-9, is disodium dihydrogen pyrophosphate with the molecular formula Na2H2P2O7.

Synonyms: Disodium dihydrogen pyrophosphate; Disodium dihydrogen diphosphate; SAPP; Disodium pyrophosphate.

CAS: 7758-16-9.

It has the molecular formula Na2H2P2O7 and a molecular weight of 221.94 g/mol.

It is a white, free-flowing powder or granular material.

A 1% aqueous solution has a pH of about 3.5–4.5.

It is an acidic sodium pyrophosphate salt, not tetrasodium pyrophosphate.

It acts as a leavening acid, reacting with sodium bicarbonate to release carbon dioxide.

Grade numbers such as SAPP 15, 22, 28 and 40 describe the rate of reaction (ROR), which controls how quickly it releases gas.

SAPP 28 is commonly used as a double-acting leavening acid; SAPP 15 and 22 react more slowly, while SAPP 40 reacts faster.

It is used for controlled leavening in bakery systems such as baking powders, cakes, muffins and pancakes.

It is used for iron chelation in potato processing to reduce after-cooking darkening.

It can also serve as a sequestrant, buffering agent or quality improver in selected processed foods.

A typical specification includes assay of at least 95.0%, P2O5 content of 63.0–64.5% and loss on drying of at most 0.5%.

Confirm appearance, assay, P2O5 content, pH, ROR value, water-insoluble matter, fluoride, arsenic, lead and heavy metals.

Store in a cool, dry, well-ventilated warehouse in tightly closed, moisture-protective packaging; reseal opened packages.

Confirm packaging with the requested quantity and destination requirements.

The page is an RFQ entry point and does not state stock, price, MOQ or fixed lead time.

For an RFQ, state the intended use, required grade and specification, quantity, packaging, destination and document needs.

FAQ - Technical & Supply Chain

Q:
What is Sodium Acid Pyrophosphate CAS 7758-16-9?

A: Sodium Acid Pyrophosphate, commonly abbreviated SAPP, is disodium dihydrogen pyrophosphate with CAS 7758-16-9, EINECS 231-835-0 and molecular formula Na2H2P2O7. This food-grade product is normally a white, free-flowing powder or granular material and is the acidic sodium pyrophosphate salt, not tetrasodium pyrophosphate.
Q:
What do SAPP 15, SAPP 22, SAPP 28 and SAPP 40 mean?

A: These numbers describe the rate of reaction, or ROR, which controls how quickly SAPP reacts with sodium bicarbonate to release carbon dioxide. SAPP 15 and SAPP 22 release gas more slowly, while SAPP 28 is commonly used as a double-acting leavening acid and SAPP 40 reacts faster; matching the ROR grade to the mixing and baking process is the most important functional choice.
Q:
What are the main applications of food-grade Sodium Acid Pyrophosphate?

A: The main applications are controlled leavening in bakery systems and iron chelation in potato processing. In baked goods it reacts with sodium bicarbonate to generate volume and texture, while in french fries and potato chips it helps reduce after-cooking darkening; it can also serve as a sequestrant, buffering agent or quality improver in selected processed foods.
Q:
Which specifications should buyers check for food-grade SAPP?

A: Key checks include appearance, assay as Na2H2P2O7, P2O5 content, pH of a 1% solution, ROR value, water-insoluble matter, fluoride, arsenic, lead and heavy metals. The selected grade should be compared with the destination food-additive standard and the specific process requirement, especially when a custom ROR such as 15 or 40 is requested.
Q:
How should Sodium Acid Pyrophosphate be packaged and stored?

A: This product is supplied in a 25 kg kraft paper bag with a PE liner and should be kept in a cool, dry, well-ventilated warehouse in tightly closed, moisture-protective packaging. Because SAPP can absorb moisture, it should be protected from humidity and direct heat, and any opened package should be resealed before the product is returned to storage.

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